Prepare the Cupcakes:
1. Preheat the oven to 350F (175C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time.
4. Stir in the sour cream, milk, dill pickle juice, chopped pickles, shredded cheddar, and fresh dill.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Bake:
6. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Make the Frosting:
9. In a bowl, beat together the cream cheese and butter until smooth.
10. Gradually add the powdered sugar, dill pickle juice, and shredded cheddar cheese, beating until creamy.

Decorate:
11. Frost the cooled cupcakes with the dill pickle and cheddar frosting.
12. Garnish with chopped pickles and a sprig of fresh dill.

Serve:
13. Serve chilled or at room temperature.