Directions:
Prepare the Cupcakes:
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a medium bowl, whisk together 1 1/2 cups of all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt. Set the dry ingredients aside.
In a large bowl, cream together 1/2 cup unsalted butter (softened) and 3/4 cup granulated sugar until the mixture is light and fluffy. Beat in 2 large eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in 1/2 cup sour cream, 1/4 cup milk, 1 tablespoon dill pickle juice, 1/4 cup finely chopped dill pickles, and 1 tablespoon freshly chopped dill.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can lead to dense cupcakes.
Bake:
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 the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Make the Frosting:
In a mixing bowl, beat together 8 ounces of softened cream cheese and 1/2 cup unsalted butter until the mixture is smooth and creamy. Gradually add 3 cups of powdered sugar and 1 tablespoon dill pickle juice, beating until the frosting reaches a creamy consistency.
Decorate:
Once the cupcakes have cooled, frost them with the cream cheese frosting. Garnish each cupcake with finely chopped dill pickles and a sprig of fresh dill for a savory touch that highlights the dill pickle flavor.
Serve:
These Savory Dill Pickle Cupcakes are best served chilled or at room temperature. They make a delightful addition to any gathering, especially for those who enjoy a blend of sweet and savory flavors.
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