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4.34 from 12 votes

Salted Caramel Cupcakes

A chocolate cupcake with salted caramel frosting and pretzels make a fun salty sweet treat.
Prep Time30 mins
Cook Time20 mins
Additional Time20 mins
Total Time1 hr 10 mins
Course: Recipes
Cuisine: American
Servings: 20 cupcakes
Calories: 187kcal


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


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.


Serving: 1cupcake | Calories: 187kcal | Carbohydrates: 13g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 247mg | Fiber: 1g | Sugar: 6g