Tangy Dill Pickle Cupcakes
These cupcakes combine sweet cake and tangy dill pickle flavor, making them a fun surprise for snacks or themed parties.
Ingredients
For the Cupcake Batter
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened Use room temperature butter for a smooth batter.
- 2 pieces eggs Use room temperature eggs.
- 1/2 cup dill pickle juice Adds tanginess to the cupcakes.
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt Reduce if needed to make less salty.
- 1 cup finely chopped dill pickles Chop finely for even distribution.
For the Cream Cheese Frosting
- 1 cup cream cheese Use softened cream cheese.
- 1/4 cup sour cream Can be swapped for Greek yogurt.
- 2 tablespoons chopped fresh dill
- 1 cup powdered sugar Taste as you add for sweetness balance.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the dill pickle juice.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually combine the dry ingredients with the wet ingredients until just mixed.
- Fold in the chopped dill pickles.
- Divide the batter among the cupcake liners.
Baking
- Bake for 20-25 minutes, or until a toothpick comes out clean.
Frosting
- For the frosting, beat together the cream cheese, sour cream, dill, and powdered sugar until smooth.
- Once the cupcakes are cool, frost them generously with the herby frosting.
Notes
Serve at room temperature. Store in an airtight container in the fridge for up to 3 days. Let sit for 15 minutes before serving for best texture.