Pickle Cupcakes

1 1/12 c. 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

Frosting:

1/2 c. butter, softened

8 oz. cream cheese, softened

2 c. Powdered sugar

Pinch of salt

Pickle slices, for garnish (optional)

Preheat oven to 350 degrees and line a cupcake pan with liners.  In a medium bowl, whisk together flour, baking powder, and salt.  In a large bow, cream together butter and sugar.  Add the eggs and beat until combined.  Add sour cream and pickle juice and beat until evenly mixed.  Then stir in the flour mixture and chopped pickles.  

Scoop about 1/4 cup of batter into each cupcake liner and bake until toothpick inserted comes out clean, about 20-25 minutes.  Let cool completely before icing.

Icing:  Beat together butter and cream cheese until light and fluffy.  Add in powdered sugar and salt and mix until smooth.