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sweet and salty cupcakes

Sweet And Salty 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 standard 12-cup muffin tin
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 Small mixing bowl
  • 1 microwave-safe bowl or small saucepan
  • 1 Whisk
  • 1 Rubber spatula
  • 1 electric hand mixer or stand mixer
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 wire cooling rack
  • 1 piping bag or offset spatula

Ingredients
  

  • 1 1/4 cup all-purpose flour sifted
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar packed
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 cup unsalted butter melted and cooled
  • 2 large eggs room temperature
  • 1/2 cup whole milk room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup crushed salted pretzels lightly packed
  • 1/4 cup mini chocolate chips semi-sweet
  • 1/2 cup soft caramels chopped
  • 2 tablespoon heavy cream
  • 1/2 cup unsalted butter for frosting; room temperature
  • 1 3/4 cup powdered sugar sifted
  • 2 tablespoon heavy cream for frosting
  • 1 teaspoon vanilla extract for frosting
  • 1/4 teaspoon flaky sea salt for frosting
  • 2 tablespoon crushed salted pretzels for topping
  • 2 tablespoon mini chocolate chips for topping
  • 1 teaspoon flaky sea salt for garnish

Instructions
 

  • Preheat the oven to 350°F (175°C) and line the muffin tin with paper cupcake liners.
  • In a medium bowl whisk together flour, granulated sugar, brown sugar, baking powder, and fine sea salt.
  • In another medium bowl whisk together melted butter, eggs, milk, and vanilla extract until smooth.
  • Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined.
  • Fold in crushed salted pretzels and mini chocolate chips, being careful not to overmix the batter.
  • Divide the batter evenly among the 12 liners, filling each about two-thirds full.
  • Bake the cupcakes 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.
  • Place chopped soft caramels and 2 tablespoons heavy cream in a microwave-safe bowl and heat in 15-second bursts, stirring between each, until smooth and pourable.
  • Allow the caramel to cool slightly until thickened but still spreadable, about 5–10 minutes.
  • Once cupcakes are completely cool, spoon a small amount of caramel over the center of each cupcake and let it set.
  • For the frosting, beat 1/2 cup room-temperature butter with an electric mixer until creamy and pale.
  • Gradually add powdered sugar, mixing on low, then increase speed to medium until light and fluffy.
  • Add 2 tablespoons heavy cream, vanilla extract, and flaky sea salt to the frosting and beat until smooth and spreadable.
  • Transfer the frosting to a piping bag or use an offset spatula to frost each caramel-topped cupcake.
  • Immediately sprinkle the tops with crushed salted pretzels, mini chocolate chips, and a small pinch of flaky sea salt.
  • Let the decorated cupcakes rest at room temperature for at least 15–20 minutes so the flavors meld and toppings adhere.

Notes

For best results, avoid overmixing the batter so the cupcakes stay tender, and make sure all chilled ingredients are at room temperature to help the batter and frosting emulsify smoothly. If the caramel is too runny, let it cool longer before topping or it will soak into the cupcake; if it gets too thick, rewarm briefly and stir. Add flaky salt sparingly on top—taste as you go, since the pretzels and caramel already contribute saltiness. Store the finished cupcakes in an airtight container at cool room temperature for up to a day, adding extra pretzel pieces just before serving to keep them crisp, and refrigerate briefly on hot days to prevent the frosting from softening too much.
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