Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- ½ cup dill pickle relish, finely chopped
- 1 tablespoon white vinegar
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
- Step 2: In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in the vanilla extract.
- Step 3: In a small bowl, whisk together the buttermilk and white vinegar. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Fold in the chopped dill pickle relish.
- Step 4: Fill the prepared muffin cups about ¾ full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Step 5: Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Once cool, frost with Creamy Dill Frosting (recipe not included, but should be a dill-flavored cream cheese frosting).
Notes
- Store leftover cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- For a warm, gooey treat, gently reheat individual cupcakes in the microwave for 10-15 seconds.
- Serve these quirky cupcakes alongside a refreshing cucumber and tomato salad for a truly unique culinary experience.
- To enhance the pickle flavor, use bread and butter pickles instead of dill pickle relish for an even more intense tang.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American