Savory Dill Pickle Cupcakes

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, and garlic powder.
In a separate bowl, beat together the softened butter, olive oil, and eggs until light and fluffy.
Stir in the buttermilk, pickle juice, and chopped dill pickles, mixing until just combined.
Gradually fold in the dry ingredients and mix until the batter is smooth. Gently fold in the shredded cheddar cheese.
Bake the Cupcakes:

Divide the batter evenly between the cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Prepare the Frosting:

While the cupcakes cool, make the frosting. Beat together the cream cheese and butter until smooth and creamy.
Add in the pickle juice and dill weed, then gradually add the powdered sugar, continuing to beat until smooth and fluffy.
Assemble the Cupcakes:

Once the cupcakes are fully cooled, pipe or spread a generous amount of the cream cheese frosting onto each cupcake.
Garnish with a small dill pickle slice on top of each cupcake for a final touch.
Serving and Storage Tips: