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–+ servings
savory sweet pretzel cupcakes

Pretzel Cupcakes

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Prep Time 20 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 1 hour 8 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 Muffin tin (12-cup)
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 Small mixing bowl
  • 1 Whisk
  • 1 Silicone spatula
  • 1 hand mixer or stand mixer
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 piping bag with star tip (optional)
  • 1 wire cooling rack
  • 1 small rolling pin or zip-top bag (for crushing pretzels)

Ingredients
  

  • 1 cup pretzels crushed
  • 6 tablespoon unsalted butter melted
  • 2 tablespoon granulated sugar
  • 1 1/4 cup all-purpose flour sifted
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/2 cup whole milk room temperature
  • 1/4 cup vegetable oil
  • 2 large eggs room temperature
  • 2 teaspoon vanilla extract
  • 1/3 cup sour cream room temperature
  • 1/2 cup pretzels roughly chopped
  • 1/2 cup unsalted butter softened
  • 2 cup powdered sugar sifted
  • 2 tablespoon heavy cream plus more as needed
  • 1/4 teaspoon fine salt
  • 1 teaspoon vanilla extract
  • 12 mini pretzels whole for garnish
  • 2 tablespoon caramel sauce optional for drizzle

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  • In a small bowl combine 1 cup crushed pretzels, 6 tablespoons melted butter, and 2 tablespoons granulated sugar and mix until evenly coated.
  • Divide the pretzel mixture evenly among the liners and press firmly into the bottoms to form a crust, then set aside.
  • In a medium bowl whisk together flour, 3/4 cup granulated sugar, baking powder, baking soda, and 1/2 teaspoon salt.
  • In another bowl whisk together milk, vegetable oil, eggs, 2 teaspoons vanilla, and sour cream until smooth.
  • Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined.
  • Fold in 1/2 cup roughly chopped pretzels, being careful not to overmix the batter.
  • Spoon the batter evenly over the pretzel crusts, filling each liner about two-thirds full.
  • Bake for 16–18 minutes or until a toothpick inserted in the center comes out clean.
  • Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely for about 25 minutes.
  • For the frosting beat 1/2 cup softened butter with a mixer until creamy and smooth.
  • Gradually add powdered sugar, salt, and vanilla, then beat in heavy cream 1 tablespoon at a time until fluffy and pipeable.
  • Transfer the frosting to a piping bag fitted with a star tip and frost the cooled cupcakes generously.
  • Garnish each cupcake with a whole mini pretzel and drizzle with caramel sauce if using.

Notes

For best texture, crush some pretzels finely for the crust and leave others slightly chunky for added crunch, and press the crust firmly so it doesn’t crumble when unwrapping the liners. Make sure all refrigerated ingredients are at room temperature to help the batter mix smoothly and rise evenly. If your kitchen is warm, wait until cupcakes are completely cool and the frosting is slightly chilled before piping to keep it from sliding. Frosting can be adjusted thicker with more powdered sugar or looser with a splash of cream as needed. These cupcakes are best eaten the day they are made because the pretzels will soften over time, but you can store them covered in the fridge for up to 2 days and add fresh pretzel garnish just before serving.
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