Welcome, cupcake lovers! If you’re a fan of the perfect balance between sweet and salty, these Salted Caramel Cream Cheese Pretzel Cupcakes will hit the spot. Whether you’re planning a party, looking for a dessert with a twist, or just indulging your sweet tooth, these cupcakes are a must-try. Let’s dive into a recipe that promises a delicious experience in every bite!
Introduction
Cupcakes are the perfect little treats for any occasion, and this recipe for Salted Caramel Cream Cheese Pretzel Cupcakes brings a unique twist with its combination of rich cream cheese, decadent caramel, and the crunchy, salty goodness of pretzels. The contrasting flavors and textures create a treat that’s as fun to eat as it is to make!
In this recipe, we’ll be taking a classic cupcake and transforming it into a gourmet dessert with simple ingredients you probably already have in your pantry. Let me share a quick story: I first made these cupcakes for a friend’s birthday party, and they were such a hit that everyone was asking for the recipe. Now, I’m excited to share it with you!
Ingredients
To prepare this comforting Salted Caramel Cream Cheese Pretzel Cupcakes recipe, you’ll need:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- ½ cup cream cheese (softened)
- ½ cup caramel sauce (for filling)
- 1 cup cream cheese frosting
- Pretzel twists for topping (optional)
- Extra caramel sauce for drizzling
- Sea salt flakes for garnish
Feel free to adjust the recipe to your dietary preferences or needs. For example, you can substitute regular flour with gluten-free flour if you’re catering to those with gluten sensitivity. However, note that this may alter the texture slightly.
How to Make Salted Caramel Cream Cheese Pretzel Cupcakes
Follow these steps to create your own delicious Salted Caramel Cream Cheese Pretzel Cupcakes:
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
- Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
- Once cooled, cut a small hole in the center of each cupcake using a small knife. Fill halfway with softened cream cheese, then top with caramel sauce as the second filling.
- Frost the cupcakes with cream cheese frosting, drizzle with extra caramel sauce, and garnish with a pretzel twist if desired. Finish with a sprinkle of sea salt flakes for the perfect sweet-salty balance.
Enjoy the delightful mix of flavors and textures in every bite!
Helpful Tips
- When mixing the batter, be sure not to overmix, as this can cause the cupcakes to become dense.
- If you prefer a richer caramel filling, consider making your own homemade caramel sauce for a more personal touch.
- For added texture, lightly crush some pretzels and mix them into the frosting or sprinkle them on top for a crunchy finish.
Cooking Tips
- Baking time is crucial to ensure that the cupcakes remain moist. Keep a close eye on them in the last few minutes of baking. Overbaking can lead to dry cupcakes.
- Use a piping bag to fill the cupcakes with cream cheese and caramel for a cleaner and more precise finish.
- If you don’t have sea salt flakes, regular table salt can work, but use it sparingly as the flakes add a subtler flavor.
Serving Suggestions
These Salted Caramel Cream Cheese Pretzel Cupcakes are perfect for parties, family gatherings, or as an indulgent weekend treat. For an extra touch, serve them with:
- A scoop of vanilla ice cream on the side.
- A hot cup of coffee or a cold glass of milk.
- An extra drizzle of caramel sauce over the top for more sweetness.
You can also serve them on a beautiful cupcake stand to add a touch of elegance to any dessert table.
Nutritional Information
Each Salted Caramel Cream Cheese Pretzel Cupcake contains the following:
- Calories: 350
- Carbohydrates: 45g
- Protein: 5g
- Fat: 15g
- Saturated Fat: 8g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 55mg
- Sodium: 300mg
- Potassium: 150mg
- Fiber: 1g
- Sugar: 30g
- Vitamin A: 400 IU
- Vitamin C: 0 mg
- Calcium: 60 mg
- Iron: 1.5 mg
These cupcakes are rich in flavor and indulgence. Enjoy them as a treat in moderation!
Storage and Leftovers
Refrigerate:
Store any leftover cupcakes in an airtight container in the refrigerator for up to 3-4 days. The cream cheese filling makes refrigeration necessary.
Reheat:
These cupcakes are best enjoyed fresh, but you can let them sit at room temperature for 10-15 minutes before serving if refrigerated. Reheating them in the microwave is not recommended as it may cause the frosting to melt.
For longer storage, you can freeze the cupcakes (without frosting) for up to a month. Just make sure to wrap them tightly to prevent freezer burn.
Frequently Asked Questions (FAQs)
Can I use store-bought caramel sauce?
Yes, store-bought caramel sauce works perfectly in this recipe. However, making your own caramel at home will give you a richer and more flavorful filling.
Can I make these cupcakes gluten-free?
Absolutely! Simply substitute the all-purpose flour with a 1:1 gluten-free flour blend, but be aware the texture may vary slightly.
What’s the best way to pipe the frosting?
Using a piping bag with a wide tip will give you that professional-looking swirl of cream cheese frosting on top of the cupcakes.
Related Recipes
If you loved these Salted Caramel Cream Cheese Pretzel Cupcakes, you might enjoy these other sweet treats:
Conclusion
I hope you enjoy making and indulging in these Salted Caramel Cream Cheese Pretzel Cupcakes as much as I do. They are a fun and flavorful twist on a classic dessert, combining sweet, salty, and creamy elements in a delightful way. Don’t forget to share your creations with friends and family, and let me know how your cupcakes turned out in the comments below!
Happy baking!
Print
Salted Caramel Cream Cheese Cupcakes Recipe | Easy Guide
Description
Welcome, cupcake lovers! If you’re a fan of the perfect balance between sweet and salty, these Salted Caramel Cream Cheese Pretzel Cupcakes will hit the spot. Whether you’re planning a party, looking for a dessert with a twist, or just indulging your sweet tooth, these cupcakes are a must-try. Let’s dive into a recipe that promises a delicious experience in every bite!
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- ½ cup cream cheese (softened)
- ½ cup caramel sauce (for filling)
- 1 cup cream cheese frosting
- Pretzel twists for topping (optional)
- Extra caramel sauce for drizzling
- Sea salt flakes for garnish
Feel free to adjust the recipe to your dietary preferences or needs. For example, you can substitute regular flour with gluten-free flour if you’re catering to those with gluten sensitivity. However, note that this may alter the texture slightly.
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
- Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
- Once cooled, cut a small hole in the center of each cupcake using a small knife. Fill halfway with softened cream cheese, then top with caramel sauce as the second filling.
- Frost the cupcakes with cream cheese frosting, drizzle with extra caramel sauce, and garnish with a pretzel twist if desired. Finish with a sprinkle of sea salt flakes for the perfect sweet-salty balance.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
Buy Now →
Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
Buy Now →Notes
- When mixing the batter, be sure not to overmix, as this can cause the cupcakes to become dense.
- If you prefer a richer caramel filling, consider making your own homemade caramel sauce for a more personal touch.
- For added texture, lightly crush some pretzels and mix them into the frosting or sprinkle them on top for a crunchy finish.
