Description
Savory Dill Pickle Cupcakes offer a unique twist on traditional cupcakes by combining tangy dill pickles and pickle juice with a moist, fluffy batter topped with a creamy dill pickle-flavored frosting. Perfect for adventurous eaters and fans of savory treats, these cupcakes balance tangy, creamy, and herbaceous flavors in every bite.
Ingredients
Scale
Cupcakes
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup milk
- 1/4 cup finely chopped dill pickles
- 1 tablespoon dill pickle juice
- 1 tablespoon fresh dill, chopped
Frosting
- 1 package (8 oz) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tablespoon dill pickle juice
- Chopped dill pickles for garnish
- Fresh dill sprigs for garnish
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to ensure easy removal and cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later to ensure an even distribution in the batter.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which will help create a tender cupcake texture.
- Add Eggs and Wet Ingredients: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the sour cream, milk, dill pickle juice, finely chopped dill pickles, and fresh chopped dill for that distinctive savory flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing which can toughen the cupcakes.
- Fill Cupcake Liners: Evenly divide the batter into the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake the Cupcakes: Place the muffin tin in the oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, indicating they are fully cooked. Let them cool in the pan for 5 minutes.
- Cool Completely: Transfer the cupcakes to a wire rack to cool completely before frosting, ensuring the frosting doesn’t melt or slide off.
- Prepare Frosting: In a bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and dill pickle juice, beating until the frosting is creamy and well combined, with a tangy pickle flavor.
- Frost the Cupcakes: Spread or pipe the dill pickle frosting over the cooled cupcakes. Garnish with chopped dill pickles and a sprig of fresh dill for an attractive presentation and extra flavor.
- Serve: These cupcakes are best served chilled or at room temperature, making them an intriguing appetizer or party dessert.
Notes
- You can adjust the amount of dill pickle juice and chopped pickles to taste for a stronger or milder pickle flavor.
- Be sure the cupcakes are completely cooled before frosting to prevent melting and a runny frosting.
- Store leftovers covered in the refrigerator due to the cream cheese frosting; bring to room temperature before serving for best flavor.
- These cupcakes are a great conversation starter and make a unique addition to brunches or savory dessert tables.
