Step 1

Preheat the oven to 350 degrees F.

Step 2

Line a cupcake tin with paper liners.

Step 3

In a medium bowl, add the flour, the baking powder, and 1/2 teaspoon of the salt and whisk to combine.

Step 4

In a large bowl, add 1 stick of the butter and the sugar and using an electric handheld mixer, beat to combine until creamy.

Step 5

Add the eggs to the butter mixture and beat until well-combined.

Step 6

Add the sour cream and the pickle juice to the butter mixture and mix until smooth.

Step 7

Add the flour mixture and the chopped pickles to the butter mixture and fold to combine just until a batter forms. Do not overmix.

Step 8

Fill the prepared cupcake tin with the batter, filling each lined cup with about 1/4 cup of the batter.

Step 9

Bake until a toothpick inserted into the center of a cupcake comes out clean, about 20-25 minutes.

Step 10

Allow the cupcakes to cool completely.

Step 11

In a large bowl, add the remaining butter and the cream cheese and using a clean electric handheld mixer, beat until combined, light, and fluffy.

Step 12

Add the powdered sugar, the bourbon, and the extra salt to the cream cheese mixture and beat until smooth.

Step 13

Frost the cooled cupcakes with the frosting.

Step 14

Serve garnished with the pickle slices.