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Brezel-Cupcakes: A Sweet and Salty Delight

Delightful Brezel-Cupcakes blend sweet and savory flavors, combining soft pretzels with fluffy vanilla cake and cream cheese frosting.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsalted butter, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 cup cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/4 cup milk
  • 1/2 cup pretzels, crushed
  • Salt for topping

Instructions

  1. Preheat the Oven: Start by preheating your oven to 350°F (175°C).
  2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy—about 3-5 minutes.
  4. Add the Eggs and Vanilla: One egg at a time, mix in the eggs, ensuring each is well incorporated before adding the next. Stir in the vanilla extract.
  5. Combine Wet and Dry Ingredients: Gradually mix the dry ingredients into the wet mixture, alternating adding the dry mix and milk.
  6. Fold in the Crushed Pretzels: Gently fold the crushed pretzels into the batter.
  7. Fill the Cupcake Liners: Line a muffin tin with cupcake liners and fill each about 2/3 full with the batter.
  8. Bake: Bake in your preheated oven for about 18-20 minutes, or until a toothpick comes out clean.
  9. Cool: Let the cupcakes cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
  10. Make the Frosting: Beat the softened cream cheese until smooth, then gradually add powdered sugar and mix in the milk.
  11. Frost the Cupcakes: Once cooled, frost each cupcake and top with reserved crushed pretzels and a sprinkle of salt.

Notes

For a dairy-free version, use coconut oil and plant-based milk. Feel free to experiment with different frostings!

Nutrition

Keywords: Brezel-Cupcakes, cupcakes, dessert, sweet and salty treats, baking