Pickle Cake
Pickle Cake is a unique blend of sweet and salty flavors, featuring small cupcakes with chopped pickles and a tangy cream cheese frosting, perfect for surprising guests at parties.
Ingredients
For the cupcakes
- ¼ cup Chopped pickles
- 1 ½ cup All-purpose flour
- ¼ cup Pickle juice
- ½ tsp Kosher salt
- ½ cup Sugar
- 2 large Eggs
- ½ cup Sour cream Use full-fat for moister cupcakes.
- ½ cup Butter, softened
- Pickle slices for garnish
For the frosting
- ½ cup Butter, softened
- Pinch Salt
- 3 tbsp Bourbon Can be replaced with vanilla extract for non-alcohol version.
- 8 oz Cream cheese, softened
- 2 cup Powdered sugar Add more for sweetness if desired.
Instructions
Preparation
- Preheat your oven to 350°F and prepare a cupcake pan with liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the butter and sugar together.
- Beat in the eggs until well combined.
- Add sour cream and pickle juice, mixing until smooth.
- Fold in the flour mixture and chopped pickles until just combined.
Baking
- Fill each cupcake liner with approximately ¼ cup of batter.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely before frosting.
Frosting
- In a large bowl, beat the butter and cream cheese together until light and fluffy.
- Add the powdered sugar, bourbon, and salt, and beat until smooth.
- Frost each cooled cupcake and garnish with a pickle slice.
Notes
Serve these cupcakes at room temperature. They pair well with coffee or a cold drink and make a fun snack or finger food. Store frosted cupcakes in an airtight container in the fridge for up to 4 days or freeze unfrosted cupcakes in a sealed bag for up to 2 months; thaw and frost before serving.