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Salted Caramel Pretzel Butterbeer Cupcakes

salted caramel pretzel butterbeer cupcakes - featured image
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These magical cupcakes feature a soft, butterscotch-kissed cake filled with gooey salted caramel, topped with fluffy caramel frosting and a salty-sweet crunch of crushed pretzels. Perfect for parties, Harry Potter movie nights, or any time you want a show-stopping treat.

Ingredients

Scale
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 3/4 cup (150g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1/3 cup (80ml) cream soda
  • 1/4 cup (60ml) whole milk
  • 2 tsp pure vanilla extract
  • 1/2 tsp butter extract (optional)
  • 1/2 cup (120ml) salted caramel sauce (store-bought or homemade)
  • Pinch of flaky sea salt (optional)
  • 1/2 cup (115g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 2 tbsp (30ml) heavy cream (or milk)
  • 2 tbsp (30ml) salted caramel sauce
  • 1/2 tsp vanilla extract
  • Pinch of salt
  • 1/2 cup (25g) mini pretzels, crushed
  • Extra caramel sauce, for drizzling

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, whisk melted butter with brown sugar until smooth. Add eggs one at a time, beating well after each. Stir in cream soda, milk, vanilla, and butter extract (if using).
  4. Add dry ingredients to wet ingredients and stir gently with a rubber spatula until just combined. Do not overmix.
  5. Divide batter evenly among prepared muffin cups, filling each about 2/3 full.
  6. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean and tops are lightly golden. Rotate pan halfway through if needed.
  7. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. Once cool, use a small spoon or cupcake corer to remove a small center from each cupcake. Fill each hole with about 1 teaspoon salted caramel sauce and replace the removed cake plug.
  9. For the frosting: In a large bowl, beat softened butter until light and fluffy (about 2 minutes). Gradually add powdered sugar, beating well after each addition. Add caramel sauce, cream, vanilla, and a pinch of salt. Beat on high for 2 more minutes until fluffy and spreadable. Adjust consistency with more cream or powdered sugar as needed.
  10. Pipe or spread frosting generously onto each filled cupcake. Sprinkle with crushed pretzels and drizzle with extra caramel sauce. Top with a mini pretzel if desired.

Notes

For gluten-free cupcakes, use a 1:1 gluten-free flour blend and gluten-free pretzels. For dairy-free, use plant-based butter and milk. Add crushed pretzels just before serving for maximum crunch. If caramel is too thick, microwave briefly to loosen. Store cupcakes at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze unfrosted cupcakes for up to 2 months.

Nutrition

Keywords: butterbeer cupcakes, salted caramel, pretzel cupcakes, Harry Potter dessert, party cupcakes, easy cupcake recipe, caramel frosting, sweet and salty dessert

Find it online: https://bitefuljoy.com/salted-caramel-pretzel-butterbeer-cupcakes-best-easy-recipe-for-parties/