Introduction

Pickle cupcakes with creamy dill frosting offer a surprising twist on traditional cupcakes, combining tangy pickle flavor with sweet, buttery cake. These unique treats are perfect for adventurous bakers looking to impress guests with something truly memorable.

The image shows a close-up of a cupcake with two main layers. The bottom layer is a light brown cake wrapped in a greenish paper liner with folds. The top layer is a tall swirl of creamy white frosting, decorated with small green and black peppercorn-like sprinkles and a few green seeds. On top of the frosting sits a single pickle slice, dark green with a ridged edge, standing upright. In the background, there are more similar cupcakes blurred out, some scattered peppercorns, and two pickle slices on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
⅓ cup sour cream
¼ cup pickle juice (from the jar)
½ cup finely chopped dill pickles
1 tsp vanilla extract
1 cup unsalted butter, softened (for frosting)
3 cups powdered sugar
2 tbsp pickle juice (for frosting)
1 tsp dried dill weed
Green food coloring (optional)
Dill sprigs (for garnish)
Pickle slices (for garnish)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: In a large bowl, beat the softened butter and sugar together with a mixer until light and fluffy, about 2 minutes. Add eggs one at a time, mixing well after each addition. Stir in the sour cream, pickle juice, and vanilla extract.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the finely chopped dill pickles.
Step 5: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean. Let cupcakes cool completely before frosting.
Step 6: To make the frosting, beat the softened butter in a large bowl until smooth. Gradually add powdered sugar, one cup at a time, beating until well combined. Add pickle juice, dried dill, and green food coloring if desired. Mix until light and fluffy.
Step 7: Frost the cooled cupcakes using a piping bag with a star tip or a spatula for a rustic look. Garnish each cupcake with a pickle slice and a sprig of dill.

Tips & Variations

For a less intense pickle flavor, reduce the amount of pickle juice in the batter or frosting.
Use sweet or bread-and-butter pickles for a milder, sweeter taste.
Add a pinch of cayenne pepper to the batter for a spicy kick.
Substitute plain Greek yogurt for sour cream for a tangier texture.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for best flavor. Frosted cupcakes can also be frozen for up to 1 month; thaw overnight in the refrigerator and bring to room temperature before eating.

How to Serve

A close-up of a cupcake with three layers: the base is a light brown cake with a smooth texture, wrapped in a green liner; on top of the cake, there is a tall swirl of creamy, white frosting with ridged texture, decorated with small green sprinkles and a few black and white peppercorns scattered on it; a slice of green pickle is placed vertically at the top center of the frosting. Surrounding the cupcake are more cupcakes with the same decoration on a white marbled surface, along with some loose pickle slices and peppercorns. The background is softly blurred. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Do the cupcakes taste strongly of pickles?

The pickle flavor is noticeable but balanced by sweetness and creaminess. It provides a tangy twist without overpowering the cupcake.

Can I make these cupcakes without fresh dill sprigs?

Yes, the dill sprigs are optional garnishes. The dried dill in the frosting provides the flavor you need if fresh sprigs aren’t available.

Pickle Cupcakes with Creamy Dill Frosting Recipe

Print Recipe

★★★★★

4.8 from 87 reviews

These unique Pickle Cupcakes with Creamy Dill Frosting offer a surprising twist on traditional cupcakes by incorporating dill pickle juice and chopped pickles into a moist, flavorful cake. Topped with a rich and tangy dill-infused buttercream, these cupcakes combine sweet and savory notes for an adventurous treat that’s perfect for pickle lovers and those looking to try something new.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake Ingredients

1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
⅓ cup sour cream
¼ cup pickle juice (from the jar)
½ cup finely chopped dill pickles
1 tsp vanilla extract

Frosting Ingredients

1 cup unsalted butter, softened
3 cups powdered sugar
2 tbsp pickle juice
1 tsp dried dill weed
Green food coloring (optional)
Dill sprigs (for garnish)
Pickle slices (for garnish)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line 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 until evenly combined. Set this mixture aside.
Prepare the Wet Ingredients: In a large bowl, use a hand or stand mixer to beat the softened butter and granulated sugar together for about 2 minutes until light and fluffy. Add the eggs one at a time, mixing well after each addition to ensure a smooth batter. Then stir in the sour cream, pickle juice, and vanilla extract thoroughly.
Combine and Add Pickles: Gradually add the dry ingredients into the wet ingredients, mixing just until combined to avoid overmixing. Gently fold in the finely chopped dill pickles so they are evenly distributed throughout the batter.
Bake the Cupcakes: Divide the cupcake batter evenly among the lined muffin cups, filling each about two-thirds full. Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. Once baked, allow the cupcakes to cool completely before frosting.
Make the Dill Frosting: In a large bowl, beat the softened butter until smooth and creamy. Gradually add the powdered sugar one cup at a time, beating well after each addition to avoid lumps. Mix in the pickle juice, dried dill weed, and green food coloring (if using) until the frosting is light, fluffy, and evenly tinted.
Frost the Cupcakes: Using a piping bag fitted with a star tip or a spatula for a rustic style, spread or pipe the dill frosting generously over each cooled cupcake. Finish by garnishing each cupcake with a slice of pickle and a fresh sprig of dill for visual appeal and an extra hint of dill flavor.

Notes

For best flavor, use good-quality dill pickles and pickle juice.
Make sure cupcakes are completely cooled before frosting to prevent the frosting from melting.
Green food coloring is optional and used purely for aesthetic purposes.
This recipe yields about 12 standard cupcakes.
Store cupcakes in an airtight container in the refrigerator for up to 3 days.
Bring cupcakes to room temperature before serving for the best texture and flavor.

Keywords: pickle cupcakes, dill frosting, unique cupcake recipe, savory cupcakes, baked cupcakes, dill pickles dessert