Description
Savory dill pickle cupcakes are a unique twist on the traditional sweet treat, combining the tangy and salty flavors of dill pickles with the light and fluffy texture of a cupcake. These cupcakes are perfect for adventurous eaters and are sure to be a conversation starter at any gathering. The unexpected combination of flavors creates a delightful balance, making these cupcakes an unforgettable culinary experience.
Ingredients
For the cupcakes:
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1/2 cup buttermilk
1/4 cup dill pickle juice
1/4 cup chopped dill pickles
For the frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup dill pickle juice
Green food coloring (optional)
Dill pickle slices for garnish
Savory sprinkles (e.g., sesame seeds or poppy seeds) for garnish
Instructions
Preheat the oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. 
Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. 
Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. 
Combine wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk and pickle juice, beginning and ending with the dry ingredients. Mix until just combined. Fold in the chopped dill pickles. 
Bake the cupcakes: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack. 
Prepare the frosting: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing well after each addition. Add the pickle juice and continue to beat until the frosting is smooth and fluffy. Add green food coloring if desired. 
Frost the cupcakes: Once the cupcakes are completely cool, pipe or spread the dill pickle frosting onto each cupcake. Garnish with a dill pickle slice and savory sprinkles. 
Serve: Enjoy your savory dill pickle cupcakes as a unique and tasty treat! 
Notes
- Pickle Selection: Use traditional or kosher dill pickles for the best flavor. Avoid sweet pickles as they will alter the intended savory taste.
- Storage: Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
- Customization: Consider adding shredded cheese or fresh herbs to the batter for an extra savory kick. You can also make mini cupcakes or transform the recipe into a full cake.
- Garnishing: Garnish with dill pickle slices and savory sprinkles like sesame or poppy seeds to enhance both the presentation and flavor.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend that includes a binding agent like xanthan gum.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 300 kcal