Description
Savory Dill Pickle Ranch Cupcakes are a fun and unexpected treat that perfectly blend tangy, savory flavors with a hint of sweetness. These fluffy, moist cupcakes infused with dill pickles and ranch dressing will surprise your taste buds and have everyone talking. Perfect for potlucks, game days, or just when you want to impress your friends, these quirky cupcakes will elevate any occasion into a memorable feast.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup finely chopped dill pickles
- 1 tbsp ranch dressing mix
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup vegetable oil
- 1 tsp dill weed (fresh or dried)
- Cream cheese frosting (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and ranch dressing mix.
- In another bowl, beat the eggs with milk and vegetable oil until frothy. Gently combine with dry ingredients until just mixed.
- Fold in chopped dill pickles and dill weed evenly.
- Scoop the batter into cupcake liners, filling them two-thirds full.
- Bake for 18-20 minutes until golden brown; a toothpick inserted should come out clean. Allow cooling before frosting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg