Pickle Cupcakes w/PB Frosting

Feb/March 2018 Magazine
Recipe By:
Logo Site
Pickle Cupcakes w/PB Frosting
Serving: Serves 12
Prep Time: 20 Minutes
Cook Time: Bake 20-22 Minutes
Pickle Cupcakes w/PB Frosting
Recipe By: Logo Site

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2 cups Big Y all-purpose flour

1 Tbsp. baking powder

½ tsp. Big Y salt

1½ sticks Big Y unsalted butter, room temperature

¾ cup Big Y cup sugar

1 Big Y large white egg, room temperature

1 cup plus 2 tsp. Big Y milk, room temperature, divided

¼ cup Big Y sour cream, room temperature

2 Tbsp. pickle juice

1/3 cup dill pickles, finely chopped

1 container cream cheese frosting

1/3 cup creamy peanut butter


1. Place paper liners in 12-cup muffin tin and preheat oven to 350°F. 2. In a medium bowl, sift together flour, baking powder and salt. 3. Using an electric mixer at high speed, beat together butter and sugar until light and fluffy. Add egg and beat until just combined. Add ½ cup milk, sour cream and pickle juice and beat until just combined. Stir in flour mixture and chopped pickles until just combined. 4. Evenly divided batter between muffin cups and bake for 20-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean; let cool completely. 5. In a small bowl, combine frosting, peanut butter and remaining milk. Pipe onto cupcakes and garnish with a pickle slice if desired.

Nutrition facts:

Calories: 435 (Calories from Fat: 216); Total Fat: 24g (Saturated Fat: 11g); Protein: 4g; Total Carbohydrates: 53g (Dietary Fiber: 1g; Sugars: 35g); Cholesterol: 49mg; Sodium: 370mg
Cook Time: 2 1/2 hours
Cook Time: 30 minutes
Prep Time: 1 Hour
Prep Time: 30 minutes
Cook Time: 50-57 minutes
Prep Time: 15 Minutes
Cook Time: 15 Minutes