Description
Discover a playful twist on traditional cupcakes with these Savory Dill Pickle Cupcakes. Infused with tangy dill pickles and topped with a creamy cream cheese frosting, these cupcakes offer a unique and adventurous flavor experience. Perfect for those who love to experiment with their dessert choices, these cupcakes blend savory and sweet elements into a delightful treat.
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
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Stir in the sour cream, milk, pickle juice, chopped pickles, and fresh dill.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- In a bowl, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar and pickle juice, beating until creamy.
- Frost the cooled cupcakes. Garnish with chopped pickles and a sprig of fresh dill.
- Serve chilled or at room temperature.
Notes
For a gluten-free option, use a gluten-free all-purpose flour blend.
If you don’t have dill pickle juice, substitute with lemon juice or vinegar.
These cupcakes can be made ahead of time and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 cupcakes
- Calories: 320 kcal per cupcake
