Description
Savory Dill Pickle Cupcakes combine the tangy, briny flavor of dill pickles with a moist, tender cupcake base, topped with a creamy dill pickle-infused cream cheese frosting. These unique cupcakes offer a delightful balance of sweet and savory with fresh dill garnish, perfect for adventurous palates and party appetizers.
Ingredients
Scale
Cupcake Batter
- 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
Garnish
- Chopped dill pickles
- Fresh dill sprigs
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to ensure easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside.
- Cream Wet Ingredients: In a large bowl, cream the softened butter with granulated sugar until the mixture is light and fluffy. Then, add eggs one at a time, beating well after each addition. Stir in sour cream, milk, dill pickle juice, chopped dill pickles, and fresh dill until evenly combined.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, gently mixing until just combined to avoid overmixing, which can toughen the cupcakes.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and let cool in the pan for 5 minutes before transferring the cupcakes to a wire rack to cool completely.
- Prepare Frosting: In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar and dill pickle juice, continuing to beat until the frosting is smooth and spreadable.
- Frost Cupcakes: Once the cupcakes have cooled completely, frost each with the dill pickle cream cheese frosting.
- Garnish and Serve: Garnish with chopped dill pickles and fresh dill sprigs. Serve chilled or at room temperature for best flavor and texture.
Notes
- Use softened butter and cream cheese for smooth batter and frosting.
- Do not overmix the batter to keep cupcakes tender.
- Frost the cupcakes only when they are fully cooled to prevent melting.
- Adjust the amount of pickle juice to taste if you prefer a stronger or milder pickle flavor.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
