Pickle cupcakes are perfect for pickle lovers! Top them with ice cream for pickle and ice cream pregnancy cupcakes!
Servings: 8 cupcakes
- 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
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.
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.
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