Description
These Savory Dill Pickle Cupcakes offer a unique twist on traditional cupcakes by incorporating tangy dill pickles and pickle juice into a moist, flavorful batter. Topped with a creamy dill pickle-infused cream cheese frosting and garnished with chopped pickles and fresh dill, they make an intriguing treat perfect for adventurous palates and gatherings.
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 the oven: Begin by preheating your oven to 350°F (175°C) and lining a muffin tin with cupcake liners to prepare for baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy. This incorporates air, helping to create a tender cupcake crumb. Add eggs one at a time, beating well after each addition.
- Add wet ingredients: Stir in the sour cream, milk, dill pickle juice, finely chopped dill pickles, and fresh chopped dill into the butter and sugar mixture, blending to combine all flavor components.
- Combine dry and wet: Gradually add the dry ingredient mixture into the wet ingredients, mixing gently until just combined to avoid overmixing which can result in dense cupcakes.
- Fill cupcake liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake the cupcakes: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare frosting: In a mixing bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and dill pickle juice, continuing to beat until the frosting is creamy and smooth.
- Frost and garnish: Once the cupcakes are completely cooled, frost them evenly with the cream cheese frosting, then garnish each with chopped dill pickles and a sprig of fresh dill for visual appeal and added flavor.
- Serve: These savory cupcakes can be served chilled or at room temperature, making them a versatile snack or party treat.
Notes
- Use fresh dill and dill pickle juice for the best flavor impact.
- Make sure cupcakes are fully cooled before frosting to prevent melting.
- Adjust the amount of pickle juice in frosting to balance tanginess to your preference.
- Storage: Keep cupcakes refrigerated if not consumed within a few hours due to cream cheese frosting.
- These cupcakes are best consumed within 2-3 days for optimal freshness.
