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Savory Dill Pickle Cupcakes Recipe

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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

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy.
  4. 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.
  5. Combine Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined and no dry streaks remain.

Step 2: Bake

  1. Fill the Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  2. Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  3. Cool: Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
See also  Honey Lemon Chicken Wings

Step 3: Make the Frosting

  1. Beat Cream Cheese and Butter: In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
  2. 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

  1. Frost the Cupcakes: Once the cupcakes have cooled completely, frost each one generously with the cream cheese frosting.
  2. 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!