Pickle Cupcakes with Creamy Dill Frosting Recipe
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.
- 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
