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Salted Caramel Pretzel Butterbeer Cupcakes

salted caramel pretzel butterbeer cupcakes - featured image
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These magical cupcakes combine the nostalgic flavors of butterscotch and caramel with a salty pretzel crunch, topped with creamy butterbeer frosting and a drizzle of salted caramel. Perfect for parties, birthdays, or any time you want a whimsical treat inspired by the wizarding world.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1/2 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 1/3 cup cream soda
  • 1/2 cup butterscotch chips, melted
  • 1 (3.4 oz) box instant butterscotch pudding mix
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • For the Butterbeer Frosting:
  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 2 tbsp cream soda
  • 1/2 tsp vanilla extract
  • 1/4 cup heavy cream
  • Pinch of salt
  • For the Topping:
  • 1 cup mini pretzels, crushed
  • 1/2 cup salted caramel sauce (store-bought or homemade)
  • Extra butterscotch chips and whole mini pretzels (optional, for garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan 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 mixing bowl, beat softened butter and sugar with an electric mixer on medium speed for 2-3 minutes until light and fluffy.
  4. Beat in eggs, one at a time, mixing well after each. Stir in vanilla extract.
  5. Melt butterscotch chips in a microwave-safe bowl in 20-second bursts, stirring until smooth. Let cool slightly.
  6. Mix melted butterscotch chips and dry butterscotch pudding mix into the wet ingredients until fully combined.
  7. With mixer on low, add the dry flour mixture in three parts, alternating with buttermilk and cream soda. Begin and end with flour. Mix until just combined.
  8. Divide batter evenly among the 12 liners, filling each about 2/3 full.
  9. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tops should be golden and springy.
  10. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  11. For the frosting: Beat softened butter on medium-high speed until creamy and pale, about 2 minutes. Gradually add powdered sugar, mixing on low. Add cream soda, heavy cream, vanilla, and a pinch of salt. Beat on high for 3-4 minutes until fluffy. Adjust consistency with more cream or powdered sugar as needed.
  12. Pipe or spread frosting onto cooled cupcakes.
  13. Sprinkle with crushed pretzels, drizzle with salted caramel sauce, and garnish with extra butterscotch chips or a whole mini pretzel if desired.

Notes

For best results, use room temperature ingredients. Add crushed pretzels just before serving to keep them crunchy. If you need gluten-free, use a 1:1 gluten-free flour blend and check your pudding mix. For dairy-free, substitute plant-based butter and milk. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate if it’s warm. Unfrosted cupcakes can be frozen for up to 2 months.

Nutrition

Keywords: butterbeer cupcakes, salted caramel, pretzel cupcakes, Harry Potter dessert, party treats, butterscotch cupcakes, magical cupcakes, easy cupcakes, caramel cupcakes, kid-friendly dessert

Find it online: https://bitefuljoy.com/salted-caramel-pretzel-butterbeer-cupcakes-recipe-easy-magical-party-treats/