Name: Pickle Cake Cupcakes with Cream Cheese Frosting Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: ¼ cup chopped pickles; 1 ½ cups all-purpose flour; ¼ cup pickle juice; ½ tsp kosher salt; ½ cup sugar; 2 eggs; ½ cup sour cream; ½ cup butter, softened; 1 tsp baking powder; ½ cup butter, softened; 8 oz cream cheese, softened; 2 cups powdered sugar; 3 tbsp bourbon; Pinch salt; Pickle slices, for garnish

Jump to Recipe· 4.4 from 57 reviews

If you love trying unique and surprising desserts, you’re going to want to stick around for this one. I absolutely adore how this Pickle Cake Cupcakes with Cream Cheese Frosting Recipe balances tangy, sweet, and creamy flavors in a way that’s totally unexpected but utterly delicious. Trust me, when I first made these cupcakes, my family was stunned—and then quickly obsessed. Whether you’re looking to impress at your next bake sale or just want a fun new treat, these cupcakes have got your back.

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Why You’ll Love This Recipe

Unique Flavor Fusion: The subtle tang of pickles in a sweet cupcake is surprisingly delicious and memorable.
Perfectly Moist Texture: Thanks to sour cream and pickle juice, the cupcakes stay moist without being dense.
Creamy, Tangy Frosting: Cream cheese frosting with a hint of bourbon elevates the cupcakes to something special.
Crowd-Pleaser: My family—and now friends—go crazy whenever I bring these to get-togethers.

Eight vanilla cupcakes sit on a metal cooling rack over a white marbled surface. Each cupcake has two visible layers: a golden brown base wrapped in white paper liners, topped with a thick swirl of smooth white frosting. On top of the frosting of every cupcake, there is a round green pickle slice with light seeds and a shiny texture, placed in the center. The frosting swirls are neatly piped and evenly spaced on all cupcakes, creating a uniform look. photo taken with an iphone --ar 2:3 --v 7 - Pickle Cake Cupcakes with Cream Cheese Frosting, uniquely flavored cupcakes, tangy sweet dessert, savory pickle cupcakes, innovative cupcake recipes

Ingredients You’ll Need

Before you start, let’s talk ingredients. This Pickle Cake Cupcakes with Cream Cheese Frosting Recipe uses some pantry staples and a couple of interesting players like pickles and pickle juice that really make the cupcakes pop. Grab good-quality pickles—dill varieties work wonderfully—and fresh sour cream for the best texture.

Flat lay of a small white ceramic bowl filled with chopped fresh green pickles, a small white ceramic bowl of pale green pickle juice, a simple mound of fine all-purpose flour on a pristine white ceramic plate, two whole brown eggs with smooth clean shells, a small white ceramic bowl of creamy sour cream, a neat round pat of softened butter, a small white ceramic bowl of granulated white sugar, a small white ceramic bowl of powdered sugar, a smooth block of softened cream cheese, a few fresh bright green pickle slices for garnish, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Pickle Cake Cupcakes with Cream Cheese Frosting, uniquely flavored cupcakes, tangy sweet dessert, savory pickle cupcakes, innovative cupcake recipes

Chopped pickles: Adds a unique tang and bits of crunch; I like to use dill pickles for that sharp flavor.
All-purpose flour: The base for your cupcakes – make sure it’s fresh for the best rise.
Pickle juice: This is the secret ingredient that gives moisture and extra pickle zing.
Kosher salt: Balances sweetness and enhances all the flavors.
Sugar: For sweetness and tender crumb.
Eggs: Helps bind everything together and provide structure.
Sour cream: Keeps the cupcakes moist and adds a slight tang.
Butter (softened): For richness in both the batter and frosting.
Cream cheese (softened): The star of the frosting – make sure it’s room temperature.
Bourbon: Adds depth of flavor to the frosting; feel free to skip if you prefer.
Powdered sugar: To sweeten and smooth out the frosting.
Pickle slices (for garnish): Adds a fun visual cue and extra tang on top.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this pickle cake recipe is so versatile. It’s easy to tweak to your taste or dietary needs. Over time, I’ve tried a couple of fun spins that turned out fantastic, and I encourage you to make it your own, too!

Alcohol-free: Swap the bourbon in the frosting for a splash of vanilla extract for a similar warmth without the alcohol. I do this when baking for the kids or gatherings where some guests prefer no alcohol.
Dairy-free: Use plant-based butter and cream cheese alternatives. In my experience, this works well but be sure the substitutes are creamy to keep the frosting smooth.
Spicy kick: Add a pinch of cayenne pepper or chopped jalapeños with the pickles for a little heat—the first time I did this, it was a game-changer at parties!
Mini version: Make mini cupcakes for bite-sized treats that are perfect for potlucks or kids’ lunches.

How to Make Pickle Cake Cupcakes with Cream Cheese Frosting Recipe

Step 1: Prep and Mix the Dry Ingredients

Start by preheating your oven to 350°F and lining your cupcake pan with liners—that’s crucial to keep your cupcakes from sticking. In a medium bowl, whisk together the flour and kosher salt. This helps make sure the salt is evenly distributed, which really affects the final flavor.

Step 2: Cream Butter and Sugar

In a large bowl, beat your softened butter and sugar until light and fluffy. This step is key because it creates air pockets that give your cupcakes a tender crumb. I usually spend about 3-5 minutes here, scraping down the sides to keep things even.

Step 3: Add Eggs, Sour Cream, and Pickle Juice

Beat in the eggs one at a time until fully incorporated, then mix in the sour cream and pickle juice. The sour cream keeps the cupcakes super moist, and the pickle juice brings that subtle tanginess you want. Make sure the sour cream is at room temperature to avoid the batter curdling.

Step 4: Fold in Dry Ingredients and Chopped Pickles

Gently fold the flour mixture into your wet ingredients, being careful not to overmix. Then fold in the chopped pickles – these little bursts of flavor are what make this recipe so special. Stir just enough to combine to keep the cupcakes light and fluffy.

Step 5: Bake the Cupcakes

Fill each cupcake liner about ¼ full (I use a cookie scoop for consistency) and bake for 20 to 25 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. I like to start checking at 20 minutes to avoid drying them out.

Step 6: Make the Cream Cheese Frosting

While the cupcakes cool completely, whip together your softened butter and cream cheese until they’re light and fluffy. Then add the powdered sugar, bourbon, and a pinch of salt and beat again until silky smooth. The bourbon gives this frosting a subtle warmth that really pairs with the pickle flavors beautifully.

Step 7: Frost and Garnish

Frost the cooled cupcakes generously and top each one with a small pickle slice. It’s a playful garnish that also lets folks know what they’re in for. I usually chill the cupcakes a bit after frosting so the cream cheese doesn’t get too soft and slippery, especially in warm kitchens.

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Pro Tips for Making Pickle Cake Cupcakes with Cream Cheese Frosting Recipe

Use Fresh Pickle Juice: I’ve learned that using fresh juice from the jar (not old or watered down) makes a big flavor difference.
Room Temperature Ingredients: Butter, cream cheese, and sour cream should be at room temp to blend smoothly without lumps.
Don’t Overmix Batter: To keep cupcakes tender, fold in flour and pickles gently and stop as soon as just combined.
Cool Completely Before Frosting: Applying frosting to warm cupcakes can cause it to melt and slide off, so patience is key!

How to Serve Pickle Cake Cupcakes with Cream Cheese Frosting Recipe

Pickle Cake Cupcakes with Cream Cheese Frosting Recipe - Serving

Garnishes

I tend to keep garnishes simple—just a thin pickle slice on top of each cupcake is classic and effective. Sometimes I sprinkle a tiny bit of fresh dill or chives over the frosting for a fresher, herbal lift. It’s a little flourish that really compliments the tangy notes.

Side Dishes

These cupcakes are awesome as a conversation-starting dessert or treat with afternoon tea. I like pairing them with a light salad or a refreshing cucumber sandwich platter to play off the pickle theme without overwhelming the palate.

Creative Ways to Present

For parties, I once arranged these cupcakes with little cocktail skewers holding a pickle slice and an olive, calling them “pickle cocktail” cupcakes—big hit! You can also serve them on a rustic wooden board with some extra pickle slices artfully scattered around for a quirky dessert display.

Make Ahead and Storage

Storing Leftovers

I store leftover cupcakes in an airtight container in the fridge to keep the cream cheese frosting fresh—these stay good for about 3-4 days. Just be sure not to stack them or press down on the frosting!

Freezing

Freezing works great here if you want to prep in advance. I freeze unfrosted cupcakes first, wrapped individually in plastic wrap and then in a freezer bag for up to 2 months. When ready, thaw completely in the fridge before frosting and serving.

Reheating

If you want to enjoy one cupcake warm, I gently warm it in the microwave for about 10 seconds—never too long or the frosting melts. I then add a fresh dollop of cream cheese frosting or just enjoy it as is.

FAQs

Do the pickles in the cake taste very strong?

Not at all! The chopped pickles provide subtle bursts of tanginess without overpowering the sweetness of the cupcake. The pickle juice also adds moisture and a gentle zing rather than an intense pickle flavor.
Can I make these cupcakes without alcohol?

Yes! If you prefer to avoid bourbon, simply replace it with vanilla extract or skip it entirely. The frosting will still be rich and delicious.
How long do these cupcakes keep after baking?

Stored in an airtight container in the refrigerator, the cupcakes will stay fresh for up to 3-4 days. For best texture and flavor, enjoy within this timeframe.
Can I substitute the sour cream?

You can try using Greek yogurt as a substitute for sour cream in equal amounts. I’ve done this when I ran out of sour cream, and it still yielded moist, tasty cupcakes.

Final Thoughts

What I love most about this Pickle Cake Cupcakes with Cream Cheese Frosting Recipe is how it surprises people in the best way possible. It’s quirky but approachable—a real crowd-pleaser that sparks smiles and conversations. If you’ve never baked with pickle juice before, this is a fantastic place to start. Give it a try, and I promise you’ll be adding this one to your favorite recipe rotation in no time!