Sweet And Tangy Pickle Cupcakes
Sweet and salty pickle cupcakes made with sour cream and pickle juice, topped with tangy bourbon cream cheese frosting and a pickle slice. Surprisingly addictive!
Ingredients
For the cupcakes:
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup 1 stick unsalted butter, softened
- ½ cup granulated sugar
- ½ cup sour cream
- 2 large eggs
- ¼ cup pickle juice from a jar of dill pickles
- ¼ cup finely chopped dill pickles
For the frosting:
- ½ cup 1 stick unsalted butter, softened
- 8 oz cream cheese softened
- 2 cups powdered sugar
- 3 tablespoons bourbon or milk for alcohol-free
- Pinch of kosher salt
- Pickle slices for garnish
Instructions
- Preheat oven to 350°F. Line a cupcake pan with paper liners.
- Whisk flour, baking powder, and salt in a bowl.
- Beat softened butter and sugar until fluffy, about 2 minutes.
- Beat in eggs one at a time, then mix in sour cream and pickle juice.
- Stir in dry ingredients just until combined. Fold in chopped pickles.
- Scoop ¼ cup batter into liners. Bake 20–25 minutes until a toothpick comes out clean. Cool completely.
- Beat butter and cream cheese until smooth. Add powdered sugar, bourbon (or milk), and salt. Beat until fluffy.
- Frost cooled cupcakes and top each with a pickle slice.