Savory Dill Pickle Ranch Cupcakes
Savory Dill Pickle Ranch Cupcakes are a delightful fusion of sweet and savory flavors that will surprise your taste buds! These playful cupcakes blend the tang of dill pickles with the zing of ranch dressing, creating a unique dessert that’s perfect for summer gatherings or quirky celebrations. Each bite offers a fluffy texture paired with unexpected bursts of flavor, ensuring your guests will be talking about them long after the last crumb is gone.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Makes approximately 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 2 large eggs (room temperature)
- ½ cup buttermilk
- 1 cup finely chopped dill pickles
- 3 tbsp ranch dressing mix
- ½ cup unsalted butter (softened)
- ½ cup shredded cheddar cheese (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, cream the softened butter until creamy. Gradually add sugar and beat until light and fluffy.
- Mix in eggs one at a time, then add buttermilk until smooth.
- Fold in chopped dill pickles and ranch dressing mix gently.
- Spoon batter into muffin tins until two-thirds full. Bake for 18-20 minutes or until golden brown.
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 220
- Sugar: 12g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 35mg
Keywords: For an extra kick, substitute dill pickle juice with jalapeño juice. Store cupcakes in an airtight container at room temperature for up to three days.