Claussen, the 150-year-old brand known for its signature refrigerated pickles, is teaming up with New York-based Baked by Melissa to create a first-of-its-kind pickle cupcake to celebrate National Pickle Month.
Over the past year, pickle products continue to trend with 73 percent of Americans reporting that they enjoy the taste of pickles, according to a Datassential report. To give the fans what they want, Claussen is entering the dessert space.
“We’re excited to keep our pickle momentum going this summer with our first-ever dessert,” says Caroline Sheehey, brand manager for Claussen Pickles. “Pickle is such a universal flavor, so we are constantly working to find new and unique ways to bring Claussen’s signature taste to many different beloved occasions. These cupcakes will be the perfect unexpected twist for pickle fanatics everywhere.”
Combining Baked by Melissa’s famous handcrafted bite-size cupcakes and Claussen Pickles’ tangy flavor, the Baked by Melissa x Claussen Pickle Cupcakes feature a pickle-infused cake topped with pickle buttercream icing and red and white celebratory sprinkles. These bite-sized dessert combine beloved Claussen pickles with Baked by Melissa’s classic vanilla cake and icing, resulting in a bright, balanced sweet-salty-sour pickle treat.
“Anyone who’s seen @BakedByMelissa on TikTok knows I am a pickle lover, whether I'm making pickles at home or adding pickles to my favorite dishes, so it only made sense to bring the Claussen’s iconic flavor to Baked by Melissa cupcakes next, for an unexpected tangy treat,” says Melissa Ben-Ishay, co-founder and chief executive officer of Baked by Melissa. “The addition of pickle gives the cupcake a zippy sweet-salty-sour kick, making it a truly unique ingredient for a bite-size cupcake.”
The Baked by Melissa x Claussen Pickle Cupcake is available now in packs of 6 or 25 while supplies last. The 6-pack is available exclusively at all Baked by Melissa store locations for $10.25 while the 25-pack is exclusively online for $37.00 for nationwide shipping.
