Salted Caramel Pretzel Cupcakes

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Salted Caramel Pretzel Cupcakes Recipe:

These Salted Caramel Pretzel Cupcakes are the perfect combination of salty and sweet flavors. The moist vanilla cupcakes are filled with a creamy salted caramel center, topped with a luscious swirl of caramel buttercream, and finished with a salty pretzel on top. These cupcakes are sure to be a hit at any gathering!

Ingredients:

• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup (2 sticks) butter, softened
• 1 ¾ cups granulated sugar
• 3 eggs
• 1 teaspoon pure vanilla extract
• 1 cup buttermilk
• 1 cup salted caramel sauce
• ½ cup crushed pretzels
• 2 cups powdered sugar, sifted
• 4 tablespoons butter, softened
• 2 tablespoons heavy cream
• 1 teaspoon pure vanilla extract
• Additional salted caramel sauce and pretzels for garnish

Directions:

1. Preheat oven to 350°F. Line cupcake pan with 18 liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
3. 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. Add the vanilla extract and mix until combined.
4. Add the dry ingredients to the wet ingredients in three batches, alternating with the buttermilk, and mix until just combined.
5. Fill each cupcake liner about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow cupcakes to cool completely before assembly.
7. To assemble, fill each cupcake with salted caramel sauce. To make the caramel buttercream, beat together the powdered sugar, butter, heavy cream, and vanilla extract until light and fluffy. Pipe the buttercream onto each cupcake and top with a pretzel. Drizzle with additional salted caramel sauce if desired.
8. Serve and enjoy!