Go Back
–+ servings
Sarah

Pickle Cupcakes (Sweet-Tangy or Fully Savory)

Briny-bright cupcakes made with dill pickle juice and finely chopped pickles, finished with your choice of sweet-tangy cream-cheese-dill frosting or a savory herbed whip. Trendy, funny, and party-ready.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Appetizer, Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Nutrition Notes

Ingredients

  • 1½ cups all-purpose flour
  • 1 Tbsp cornstarch (optional, for tender crumb)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • ½ cup unsalted butter, melted and cooled
  • ⅔ cup granulated sugar (¼ cup for savory-leaning version)
  • 2 large eggs, room temperature
  • ½ cup buttermilk
  • ⅓ cup dill pickle juice (plus 1–2 tsp more to taste)
  • ½ cup very finely chopped dill pickles, patted dry
  • 2 Tbsp minced fresh dill
  • 1 tsp lemon zest (optional)
  • 8 oz cream cheese (for frosting or savory whip)
  • 4 Tbsp unsalted butter, room temperature (for sweet frosting)
  • 1½–2 cups powdered sugar, to taste (sweet frosting)
  • 1–2 Tbsp dill pickle juice (for frosting)
  • ¼ cup sour cream (for savory whip)
  • 2 Tbsp minced herbs (dill + chives, for savory whip)
  • 1 tsp lemon juice (for savory whip)
  • 1 pinch garlic powder, salt & pepper to taste
  • 1 decor: toasted rye or pretzel crumbs, dill fronds, mini pickle slices (optional)

Equipment

  • 12-cup muffin tin
  • mixing bowls
  • whisk
  • spatula
  • electric mixer for frosting or whip
  • cooling rack
  • measuring cups and spoons

Method

  • Heat oven to 350°F. Line a 12-cup muffin tin with liners.
  • Whisk together flour, cornstarch, baking powder, baking soda, and salt.
  • In another bowl, whisk butter, sugar, eggs, buttermilk, and pickle juice until smooth.
  • Fold dry mixture into wet just until combined. Stir in chopped pickles, dill, and lemon zest.
  • Portion batter into liners, about ¾ full. Bake 17–20 minutes or until a tester comes out clean. Cool completely.
  • For sweet frosting: Beat cream cheese and butter until fluffy. Gradually add powdered sugar, then pickle juice, dill, and salt to taste.
  • For savory whip: Beat cream cheese, sour cream, herbs, lemon juice, garlic powder, salt, and pepper until smooth and spreadable.
  • Frost or pipe cupcakes as desired. Decorate with rye crumbs, dill, or mini pickle slices.

Nutrition

Calories: 330kcalCarbohydrates: 34gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 260mgPotassium: 85mgSugar: 20gVitamin A: 600IUVitamin C: 1mgCalcium: 40mgIron: 1mg

Notes

Dry pickles thoroughly to keep crumbs light. For Beer Cupcakes, swap ¼ cup buttermilk for lager. Natural green tint: ½–1 tsp matcha or spinach powder in batter. Minis bake 10–12 min; check early. Style ideas: Grass, Moss, or Plant looks with dill and crumbs.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!