Tangy Pickle Cupcakes
Moist, tangy cupcakes studded with pickles and topped with bourbon-cream cheese frosting and pickle slices—fun, unexpected, and utterly delightful.
Ingredients
Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp kosher salt
- ½ cup softened butter
- ½ cup sugar
- ½ cup sour cream
- 2 eggs
- ¼ cup pickle juice
- ¼ cup chopped pickles
Frosting:
- ½ cup softened butter
- 8 oz cream cheese softened
- 2 cups powdered sugar
- 3 Tbsp bourbon
- Pinch of salt
Garnish:
- Pickle slices to top
Instructions
- Preheat to 350°F and line a 12-cup cupcake pan with liners.
- Whisk flour, baking powder, and salt in a bowl.
- Beat butter and sugar until fluffy. Add eggs, then sour cream and pickle juice.
- Stir in dry mix just until combined. Fold in chopped pickles.
- Divide batter into liners (¼ cup each). Bake 20–25 minutes. Cool completely.
- Beat butter and cream cheese until light. Add powdered sugar, bourbon, and salt. Beat until smooth.
- Frost cooled cupcakes and top with a pickle slice.