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Savory Dill Pickle Cupcakes

These delightful Savory Dill Pickle Cupcakes combine the tangy flavor of dill pickles with a moist and tender cake, perfect for a unique appetizer or snack. Topped with a creamy dill pickle frosting, they’re sure to be a hit at your next gathering!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American
Servings 4 People
Calories 220 kcal

Equipment

  • 1 mixing bowl
  • 1 electric mixer or whisk
  • 1 cupcake pan
  • 1 cupcake liners
  • 1 measuring cups and spoons
  • 1 spatula
  • 1 cooling rack

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 cup unsalted butter Softened.
  • 1 cup sugar
  • 2 large eggs
  • 1 cup dill pickles Finely chopped and drained.
  • 0.5 cup pickle juice
  • 1 teaspoon dill weed
  • 1 cup cream cheese Softened.
  • 0.5 cup unsalted butter Softened (for frosting).
  • 2 cups powdered sugar
  • 2 tablespoons dill pickle juice For frosting.
  • to taste dill sprigs For garnish (optional).

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners.
  • In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  • In a separate bowl, beat the softened butter and sugar until light and fluffy using an electric mixer or whisk.
  • Add the eggs one at a time, mixing well after each addition.
  • Stir in the finely chopped dill pickles and pickle juice until combined.
  • Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Then, fold in the dill weed.
  • Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
  • Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  • Remove from the oven and allow to cool in the pan for 5 minutes, then transfer cupcakes to a cooling rack to cool completely.
  • While the cupcakes are cooling, prepare the frosting. In a bowl, mix the softened cream cheese and butter until creamy.
  • Gradually add the powdered sugar, mixing until smooth. Stir in the dill pickle juice until well combined.
  • Once the cupcakes are completely cool, frost them generously with the dill pickle frosting using a spatula or piping bag.
  • Garnish with dill sprigs if desired.

Notes

For an extra kick, consider adding some cayenne pepper to the batter.
These cupcakes can be stored in an airtight container in the refrigerator for up to 3 days. Enjoy!