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
{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.
Medha @ Whisk & Shout says
These cupcakes are the best blend of salty sweet ever! Love the caramel-pretzel combo with the chocolatey base 🙂
Christie says
As for cocoa, I have an unsweetened cocoa powder. Would this work?! 🙂
Mallory says
Yes.
Diana says
At what point do you add the water, cocoa and vinegar?
Jan says
You left out the step of adding the cooled cocoa mixture. I assumed it was added to the wet ingredients before adding the flour.
Jennifer says
Does it matter if I use unsalted or salted butter?
Ryann Broome says
I am making these cupcakes and I just finished my icing but it is runny. I tried adding more powdered sugar but it hasn’t made much of a difference… Do you know what I could do to make it thicker?
Tiffany says
I know your comment is a few months old, but for future buttercream icing, you can use half crisco and half butter for what ever amount of butter is being called for in the recipe. My icings have turned out perfect ever since learning this trick! Hope it helps!
Jennifer S. says
These are so good. I made them for my husband’s birthday last week, and I shared the link on my blog. Thank you for sharing this recipe. I think I could eat the icing by itself by the spoonful!
Barb B says
Want to make mini cupcakes. Do you need to adjust the baking time? If so, to what?
Carlota says
Did your recipe this morning and everybody absolutely loved it!! Thx!!
Me Myself says
Is the salted caramel buttercream dyeable?
Amy Gerber says
Would these freeze well if I want to make them ahead of time?
Mallory says
I wouldn’t put the pretzels on them until just before you serve them, but you could definitely freeze them.
Carrie says
What about the buttercream .Can cupcakes be frozen topped with buttercream?
Thanks
Mallory says
For a few days, but they are harder to store. I prefer to frost them after they have been thawed.
Sally says
Hi. These cupcakes look so good! The step for adding the cocoa mixture is missing. Does it get added to the other wet ingredients before adding the dry ingredients? Thanks!
Dian says
Thank you for sharing this awesome recipe! Can’t wait to make them and share them! What a blessing!
Lisa says
Hi what does the 1 T mean is is table or teaspoon. Thanks
Mallory says
1 Tablespoon
Liz says
These were really, really good! I added the chocolate mixture just before the flour. Instead of a pretzel that would get soggy since I wasn’t serving right away, I used a chocolate covered pretzel. They were a big hit!
LB says
How far in advance have you made these? If I were to make them the night before for an event.. with the pretzels still be okay/the caramel drizzle on top?
Mallory says
I would wait to add the pretzel until shortly before you serve them so they won’t end up stale.
Brittany says
These are so good! Perfect blend of sweet and salty
Nereyda says
What brand of heavy cream did you use ?
Nereyda says
Does heavy whipping cream work too ?
Mallory says
Yes, that would work too.
Mallory says
I’m not even sure at this point. I think it was a store brand.
Shiloh says
What kind of icing tip did you use?
Lisa says
Is the caramel sauce homemade or store bought?
Mallory says
I made homemade caramel sauce, but you can use store bought too!
Mallory says
I made my own caramel sauce, but you can use store bought if you prefer.
Denise Shipton says
I did not see the recipe for the caramel sauce. Did I miss it somewhere? I checked your “Browse Recipes” section too. I checked the other recipes labeled “Salted Caramel….” as well. Where can I find that recipe, surely it’s somewhere if you use it in 3 different desserts?
Edda says
Do you use sweet cacao or unsweetend?
Mallory says
Unsweetened cocoa
Beth says
Can you please post your caramel sauce recipe?
Mallory says
Here’s the caramel sauce: https://chocolatewithgrace.com/easysaltedcaramelsauce/
Emma Bayliss says
What sort of Vinegar did you use?
Mallory says
Apple Cider. White Vinegar would work too.
Lisa says
what icing tip did you use
Eden says
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
Hollie says
Hi
What does ‘1T’ mean?
Thanks
Mallory says
1 Tablespoon.
Julie Looney says
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!!!!
Tina Boston says
I’m confused on the icing, where are the measurements for it????
Mary says
They’re listed above in the recipe card, under “salted caramel buttercream” Happy baking!
Victoria says
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.
Mary says
What lucky ladies! Thank you for sharing, Victoria.
Sarah says
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
Mary says
I’m glad to hear that the frosting was a hit, Sarah! Enjoy, and happy baking.