Archie Johnson
Course: Dessert Cuisine: American Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 55 minutes Calories: 4320.5kcal
Let’s get started!
– ¼ cup Chopped pickles – 1 ½ cup All-purpose flour – ¼ cup Pickle juice – ½ tsp Kosher salt – ½ cup Sugar – 2 Eggs – ½ cup Sour cream – ½ cup Butter, softened
FROSTING – Pickle slices, for garnish – ½ cup Butter, softened – Pinch salt – 3 tbsp Bourbon – 8 oz Cream cheese, softened – 2 cup Powdered sugar INSTRUCTIONS
1. Preheat your oven to 350°F and prepare a cupcake pan with liners. 2. In a medium bowl, whisk together the flour, baking powder, and salt. 3. In a large bowl, cream the butter and sugar.
4. Beat in the eggs until well combined. 5. Add sour cream and pickle juice, mixing until smooth. 6. Fold in the flour mixture and chopped pickles until just combined.
7. Fill each cupcake liner with approximately ¼ cup of batter. 8. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. 9. Allow the cupcakes to cool completely.
10. For the frosting, beat the butter and cream cheese together in a large bowl until light and fluffy. 11. Add the powdered sugar, bourbon, and salt, and beat until smooth. 12. Frost each cooled cupcake and garnish with a pickle slice.