fbpx

Pickle Cupcakes

Disclosure: I may earn a commission from purchases you make through affiliate links in this post at no additional cost to you.

Pickle cupcakes are for true dill pickle lovers! Top them with ice cream and they are perfect for pregnancy pickle and ice cream cravings or a funny baby shower cupcake!

Pickle Cupcakes on a Pickle Jar
I originally created these pickle cupcakes when I was pregnant with Myles. Yes, that’s me below!


They ended up being loved by pregnant women everywhere and they were featured in People magazine and on our local FOX affiiate!

What Do Pickle Cupcakes Taste Like?

The cupcakes themselves tasted like a pickle in cake form. The prominent flavor was definitely dill and they were somewhat eggy like a dill quiche – not very sweet. If you like dill and you like pickles or you have a pregnant woman in your life who has a good sense of humor, you might consider making these cupcakes.

What Are the Main Ingredients in Pickle Cupcakes

Pickle cupcakes are seasoned with the same flavors as pickles: dill and onion powder.

They also contain dill pickle juice and chopped dill pickles!

Did you make this recipe? Leave a review!

Pickle Cupcakes

Pickle cupcakes are perfect for pickle lovers! Top them with ice cream for pickle and ice cream pregnancy cupcakes!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 cupcakes
Calories 196kcal
Author Stefani

Ingredients

  • 1 cup flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground dill
  • 1/2 teaspoon salt
  • 1/4 teaspoon onion powder
  • 6 tablespoon butter room temperature
  • 1/3 cup sugar
  • 1 large egg
  • 1/3 cup sour cream
  • 1/3 cup dill pickle juice the liquid from the pickle jar
  • 1/3 cup finely chopped dill pickles

Instructions

  • Whisk flour, baking soda, baking powder, dill, salt, and onion powder in a medium-sized bowl.
  • Beat butter and sugar in a large bowl until light and fluffy.
  • Beat in eggs and sour cream until blended.
  • Alternately fold in flour mixture and pickle juice, beginning and ending with the flour.
  • Fold in the chopped pickles.
  • Fill cupcake liners 3/4 full.
  • Bake at 350 F for about 25 minutes or until a toothpick comes out of the cupcake clean.

Notes

The Ice Cream
I topped the cupcake with vanilla ice cream. Can anyone think of a flavor that would go better with pickle? The topic had never come up for me before and I figured vanilla would be a safe bet.

Nutrition

Calories: 196kcal | Carbohydrates: 21g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 48mg | Sodium: 477mg | Potassium: 90mg | Sugar: 8g | Vitamin A: 365IU | Calcium: 41mg | Iron: 0.9mg
Have you tried this recipe?Click here to leave a comment and rating!