Ingredients
- All-purpose flour: 1 1/2 cups
- Baking powder: 1 1/2 teaspoons
- Baking soda: 1/2 teaspoon
- Granulated sugar: 3/4 cup
- Vegetable oil: 1/2 cup
- Dill pickle juice: 1 cup
- Large egg: 1
- Diced dill pickles: 1/2 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line a cupcake pan with paper liners.
- Step 2: In a large bowl, whisk together the flour, baking powder, and baking soda.
- Step 3: In a separate bowl, combine the sugar, oil, pickle juice, and egg. Mix well.
- Step 4: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix. Gently fold in the diced dill pickles.
- Step 5: Fill the cupcake liners about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Step 6: Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely before frosting.
Notes
- Store frosted cupcakes in an airtight container in the refrigerator to keep the frosting firm and the cake moist.
- These cupcakes are best enjoyed at room temperature, so take them out of the fridge about 30 minutes before serving to soften the frosting.
- For a fun presentation, garnish each cupcake with a small pickle spear or a fresh dill sprig.
- Don't overmix the batter after adding the wet ingredients; a few lumps are okay and will result in a more tender cupcake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American