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Salted Caramel Pretzel Cupcakes are decadent chocolate cupcakes with salted caramel frosting and pretzels. A fun sweet and salty treat for kids of all ages.
Salted Caramel Cupcakes
The inspiration for these cupcakes came from my favorite flavor of frozen yogurt, Salted Caramel Pretzel. I would always get that flavor on date nights and then top my yogurt cup with Reese’s Peanut Butter Cups and more salted caramel.
If you look around, you’ll notice that salted caramel is everywhere from coffees to sweet breads. I really like those salted caramel dark chocolate bars. Especially the Ghirardelli chocolates from San Francisco.
There’s something about that salty-sweet combination, especially when paired with chocolate that is irresistible. And, of course, cupcakes. Cupcakes are the secret to everything.
Caramel Cupcakes
I love these easy cupcakes with the grown-up flavor. Not that you can’t make them for kids, you can. But they are perfect for book club, small group or coffee with friends.
The beautiful thing about cupcakes is you can freeze them and simply use as many as you need at any given time.
Caramel is one of my all time favorite flavors, and I’m on kind of a salted caramel kick right now.
Try this homemade Easy Salted Caramel Sauce over vanilla ice cream for a fun alternative to chocolate sauce. Chocolate Caramel Shortbread Bars are also quite popular at my house.
If you’re like me and enjoy a salty-sweet combination, these Caramel Stuffed Pretzel Cookies or even better, Caramel Stuffed Double Chocolate Chip Cookies are always a good idea.
Wouldn’t this Caramel Syrup be terrific in your morning coffee too?
Do you like apples and caramel? I mean who doesn’t, right? Caramel Apple Dessert Pizza is excellent as are Caramel Apple Crumb Bars.
Salted Caramel Cupcake Recipe
- Preheat oven to 350 F. Boil 1 cup water in the microwave. Whisk in cocoa and vinegar until smooth. Let cool.
- Meanwhile, in a stand mixer, beat 1 stick butter for 4 to 5 minutes on high speed. Add the sugar and beat for another couple of minutes. Add the oil and eggs, mixing well. Stir in the cocoa mixture.
- In a separate bowl, whisk together the flour, salt, and baking soda.
- Add to the mixer and mix until just combined. Fill lined cupcake tins about 2/3 full.
- Bake at 350 for 12-15 minutes or until they spring back when lightly touched. Cool completely on wire racks
- To make the frosting, beat the butter until smooth. Beat in 3 cups of powdered sugar on high for 1-2 minutes or until smooth and fluffy. Beat in the caramel sauce, salt, and enough of the milk or cream to reach a smooth consistency
- Frost the cupcakes generously and top with mini pretzels.
Salted Caramel Cupcakes
Ingredients
For the chocolate cupcakes
- 1 cup water
- 2/3 cup cocoa
- 1 tsp vinegar
- 1/2 cup butter softened slightly
- 1 1/4 cup white sugar
- ¼ cup, plus 1 tablespoon vegetable oil
- 2 eggs
- 1 egg yolk
- 1 3/4 cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
For the salted caramel buttercream
- 3/4 cup softened butter
- 3 1/2 cups powdered sugar
- 2/3 cup salted caramel sauce room temperature
- 1/4 teaspoon salt
- 1-2 tablespoons heavy cream or milk room termperature
- mini pretzel twists for decorating
Instructions
To Make The Cupcakes
- Preheat oven to 350 F. Boil 1 cup water in microwave. Whisk in cocoa and vinegar until smooth. Let cool.
- Meanwhile, in a stand mixer, beat 1 stick butter for 4 to 5 minutes on high speed. Add the sugar and beat for another couple minutes. Add the oil and eggs, mixing well. Stir in the cocoa mixture.
- In a separate bowl, whisk together the flour, salt and baking soda.
- Add to the mixer and mix until just combined. Fill lined cupcake tins about 2/3 full.
- Bake at 350 for 12-15 minutes or until they spring back when lightly touched. Cool completely on wire racks
To Make The Frosting
- Beat the butter with an electric mixer until smooth. Beat in 3 cups of powdered sugar on high for 1-2 minutes or until smooth and fluffy. Beat in the caramel sauce, salt, and enough of the milk or cream to reach a smooth consistency
- Frost the cupcakes generously and top with mini pretzels.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 9/7/16 – recipe notes and photos updated 1/26/21}
Caramel Stuffed Pretzel Cookies
If you like this Caramel Cupcake recipe, you’ll want to try Dulce de Leche Cupcakes too. They are delicious.
This frosting was so good! I used a sourdough cupcake recipe, but I made the frosting as written and it’s so good! My toddler almost took the bowl off of the counter to eat it up
I’m glad to hear that the frosting was a hit, Sarah! Enjoy, and happy baking.
I made these for a ladies event dessert. Oh my, what a success! The chocolatey fluffy cupcakes with the unique caramel sauce buttercream was divine by itself, but the final drizzle of caramel with that crunchy pretzel, for real, was the perfect ending to a delightful evening.
What lucky ladies! Thank you for sharing, Victoria.
I’m confused on the icing, where are the measurements for it????
They’re listed above in the recipe card, under “salted caramel buttercream” Happy baking!
Thank you for this recipe, they taste great! My icing was runny too, I will try your trick about half butter and half shortening/crisco. I love all the flavors!!!!
Hi
What does ‘1T’ mean?
Thanks
1 Tablespoon.
devil’s food cake baked between two layers of Oreo cookie chunks and chocolate chips with French buttercream and our homemade caramel drizzle with mini chocolate chips
What sort of Vinegar did you use?
Apple Cider. White Vinegar would work too.
what icing tip did you use
Can you please post your caramel sauce recipe?
Here’s the caramel sauce: https://chocolatewithgrace.com/easysaltedcaramelsauce/
Do you use sweet cacao or unsweetend?
Unsweetened cocoa