Ingredients:
For the Cupcakes:
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1/2 cup sour cream
1/4 cup milk
1/4 cup finely chopped dill pickles
1 tablespoon dill pickle juice
1 tablespoon fresh dill, chopped
For the Frosting:
1 package (8 oz) cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 tablespoon dill pickle juice
Chopped dill pickles for garnish
Fresh dill sprigs for garnish
Directions:
Prepare the Cupcakes:
Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time. Stir in sour cream, milk, pickle juice, chopped pickles, and fresh dill.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Bake:
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Make the Frosting:
In a bowl, beat together cream cheese and butter until smooth. Gradually add powdered sugar and pickle juice, beating until creamy.
Decorate:
Frost the cooled cupcakes. Garnish with chopped pickles and a sprig of fresh dill.
Serve:
Serve chilled or at room temperature.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes | Kcal: 320 kcal per cupcake | Servings: 12 cupcakes