These Savory Dill Pickle Cupcakes are an exciting twist on the classic cupcake, perfect for adventurous eaters and pickle lovers! With a tender, moist base infused with dill pickles and a tangy cream cheese frosting, these cupcakes offer a unique savory-sweet experience that’s sure to surprise and delight.
Ingredients
For the 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
For the 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)
Directions
Step 1: Prepare the Cupcakes
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add Eggs and Wet Ingredients: Beat in the eggs one at a time. Stir in the sour cream, milk, pickle juice, chopped pickles, and fresh dill.
- Combine Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined and no dry streaks remain.
Step 2: Bake
- Fill the Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Step 3: Make the Frosting
- Beat Cream Cheese and Butter: In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
- Add Powdered Sugar and Pickle Juice: Gradually add the powdered sugar, beating until fully incorporated. Add the dill pickle juice, and beat until the frosting is smooth and fluffy.
Step 4: Decorate
- Frost the Cupcakes: Once the cupcakes have cooled completely, frost each one generously with the cream cheese frosting.
- Garnish: Top with chopped dill pickles and a sprig of fresh dill for an extra touch of pickle goodness.
Step 5: Serve
Serve the cupcakes chilled or at room temperature, depending on your preference.
Details
- Prep Time: 20 minutes
- Cooking Time: 20 minutes
- Total Time: 40 minutes
- Calories: 320 kcal per cupcake
- Servings: 12 cupcakes
Tips for Perfect Savory Dill Pickle Cupcakes
- Adjust the Pickle Flavor: If you want a stronger pickle taste, increase the amount of pickle juice in the frosting slightly.
- Serve Chilled for Extra Refreshment: Serving these cupcakes chilled enhances the tangy flavors and keeps the cream cheese frosting fresh.
- Optional Spice: For an extra twist, sprinkle a bit of black pepper or a pinch of cayenne into the cupcake batter for a mild kick.
Enjoy the unexpected and delightful flavors of these savory cupcakes!