INGREDIENTS
FOR THE CUPCAKES
- 1 1/2 c. all-purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. kosher salt
- 1/2 c. butter, softened
- 1/2 c. sugar
- 1/2 c. sour cream
- 2 eggs
- 1/4 c. pickle juice
- 1/4 c. chopped pickles
FOR THE FROSTING
- 1/2 c. butter, softened
- 8 oz cream cheese, softened
- 2 c. powdered sugar
- 3 tbsp. bourbon
- Pinch salt
- Pickle slices, for garnish
METHOD
- Preheat oven to 350° and line a cupcake pan with cupcake liners.
- In a medium bowl, whisk collectively flour, baking powder, and salt. In a large bowl, cream collectively butter and sugar. upload the eggs and beat till mixed. add bitter cream and pickle juice and beat until lightly mixed. Then stir inside the flour mixture and chopped pickles until just blended.
- Scoop approximately a ¼ cup of the batter into every cupcake liner and bake until a toothpick inserted into the center of the cupcake comes out clean, about 20 to 25 mins. let cool completely.
- in the meantime, make the frosting: In a huge bowl, beat collectively butter and cream cheese till mild and fluffy. add the powdered sugar, bourbon and salt and beat until clean.
- spread frosting onto each cupcake and garnish with a pickle slice.
