Ingredients:
For the Cupcakes:
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup whole milk
1/4 cup crushed pretzels (for the batter)
For the Salted Caramel Filling:
1/2 cup granulated sugar
3 tablespoons unsalted butter
1/4 cup heavy cream
1/2 teaspoon sea salt
For the Salted Caramel Buttercream:
1 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup salted caramel sauce (from the filling)
1/2 teaspoon sea salt
Crushed pretzels (for garnish)
Instructions:
For the Cupcakes:
Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
In another bowl, using an electric mixer, beat the softened butter until creamy. Add the sugar and continue to beat until the mixture is light and fluffy.
Beat in the eggs, one at a time, followed by the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
Gently fold in the crushed pretzels.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow them to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
For the Salted Caramel Filling:
In a saucepan over medium heat, melt the granulated sugar while constantly stirring until it turns amber in color.
Add the butter and stir until it is fully melted and incorporated into the caramel.
Slowly pour in the heavy cream while stirring continuously. Be cautious, as the mixture will bubble up.
Stir in the sea salt and let the caramel cool to room temperature.
For the Salted Caramel Buttercream:
In a large bowl, beat the softened butter until creamy.
Gradually add the powdered sugar and continue to beat until well combined.
Mix in the salted caramel sauce (from the filling) and sea salt until the frosting is smooth and fluffy.
Assembly:
Once the cupcakes are completely cool, use a knife or cupcake corer to create a small well in the center of each cupcake.
Fill the wells with the salted caramel filling.
Pipe or spread the Salted Caramel Buttercream on top of the cupcakes using your preferred decorating tip.
Garnish with crushed pretzels for a sweet and salty finish.
These Salted Caramel Pretzel Cupcakes combine the delightful contrast of sweet and salty flavors in every bite. Enjoy the rich caramel, sea salt, and the satisfying crunch of pretzels in this delectable dessert!