Description
This unique Pickle Cake recipe combines the tangy zest of pickles with the sweetness of a classic cupcake for a surprising and delightful treat. Moist and flavorful, these cupcakes are topped with a rich bourbon cream cheese frosting and garnished with a pickle slice, offering an unexpected twist perfect for adventurous dessert lovers.
Ingredients
Scale
Cake
- ¼ cup Chopped pickles
- 1 ½ cup All-purpose flour
- ¼ cup Pickle juice
- ½ tsp Kosher salt
- 1 ½ tsp Baking powder
- ½ cup Sugar
- 2 Eggs
- ½ cup Sour cream
- ½ cup Butter, softened
Frosting
- ½ cup Butter, softened
- 8 oz Cream cheese, softened
- 2 cup Powdered sugar
- 3 tbsp Bourbon
- Pinch salt
- Pickle slices, for garnish
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F and line a cupcake pan with cupcake liners to ensure easy removal and cleanup.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt to evenly distribute the leavening agent and salt throughout the flour.
- Cream butter and sugar: In a large bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy, which incorporates air for a lighter texture.
- Add eggs: Beat in the eggs one at a time until fully combined, which helps to emulsify the batter and add moisture.
- Incorporate sour cream and pickle juice: Mix in the sour cream and pickle juice until the batter is smooth and homogenous, adding moisture and flavor complexity.
- Fold in dry ingredients and pickles: Gently fold in the flour mixture and chopped pickles until just combined to maintain a tender crumb and evenly distribute pickles.
- Fill cupcake liners: Spoon approximately ¼ cup of batter into each cupcake liner, ensuring even sizing for uniform baking.
- Bake: Bake the cupcakes in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool: Allow the cupcakes to cool completely on a wire rack, which prevents the frosting from melting when applied.
- Prepare frosting: In a large bowl, beat together the softened butter and cream cheese until light and fluffy for a smooth base.
- Add remaining frosting ingredients: Gradually beat in the powdered sugar, bourbon, and pinch of salt until the frosting is smooth and well combined.
- Frost cupcakes: Once the cupcakes are completely cooled, frost each one generously with the bourbon cream cheese frosting.
- Garnish: Top each frosted cupcake with a pickle slice for a decorative and flavorful finishing touch.
Notes
- Make sure the cupcakes are completely cooled before frosting to prevent melting.
- Chopped pickles add texture and flavor, but for a subtler taste, finely chop or reduce the quantity.
- Bourbon in the frosting adds warmth and complexity; it can be omitted for a non-alcoholic version.
- Store leftovers in an airtight container in the refrigerator to maintain freshness.
- Adjust sugar quantity in frosting if a less sweet version is desired.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 24g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0.3g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
