Salty or sweet? Why not both?

I honestly can’t decide because I like both. But in my opinion the combination of salty and sweet is invincible. So I wanted to combine them in a small, tasty cupcake.


Recipe for Salted Caramel Pretzel Cupcakes


Because I had everything at home I needed for them I decided to spend my last Sunday in my kitchen and soothe my day. At that I had to ascertain that Mr. J. isn’t a fan of caramel. Can you believe that? 😀 But fortunately he still liked the cupcakes. 😉


Rezept für Cupcakes mit gesalzenem Karamell und Bretzeln


But I don’t want to beat around the bush today. So you directly get the recipe! By the way, this amazingly cute cupcake liners are available at Demmler. I was sceptical at first, because I don’t like such small liners that much and they often get a bad look because of the fat in the dough. But this pretty red liners kept their color and had a good size in the end. 🙂

Are you team salty or sweet? 🙂


5 from 1 vote

Salted Caramel Pretzel Cupcakes

Vorbereitungszeit 45 minutes
Zubereitungszeit 15 minutes
Arbeitszeit 1 hour
Portionen 20 cupcakes


For the caramel

  • 200 g sugar
  • 85 g butter
  • 120 ml cream
  • 1-2 tsp sea salt

For the dough

  • 230 ml water
  • 85 g unsweetened cocoa
  • 1 tsp vinegar
  • 115 g soft butter
  • 250 g sugar
  • 60 ml vegetable oil
  • 2 eggs
  • 1 egg yolk
  • 1/2 tsp salt
  • 1/2 tsp baking soda

For the cream

  • 3 pottles Crème double
  • 150 ml caramel

For the decoration

  • caramel
  • small pretzels


  1. For the caramel place the sugar in a pot and let it melt at middle heat. When the sugar starts to melt blend the sugar with the already melted sugar, but do not stir it (e.g. with tossing the pot). Add the butter when the sugar has a golden color and quickly stir until you have a smooth fluid.

  2. Remove the pot from the stove and add salt and cream. Stir until there is no cream left and let the caramel cool for a few minutes. Pour the caramel through a strainer into a glass to filter out the salt. Set aside and let it cool until you need it for the cupcakes.

  3. Preheat the oven to 180 °C and cover the muffin pan with cupcake liners.

  4. Boil up the water and stir in vinegar and cocoa. Set aside and let it cool.

  5. Beat the soft butter and add the sugar. Beat for another minute. Add oil and eggs and mix until you have a smooth mass.

  6. In a separate bowl, whisk together flour, salt and baking soda. Add the mixture to the liquid ingredients and stir. Finally add the cocoa-mix and stir until you have a smooth dough.

  7. Fill the dough evenly into the cupcake liners and place them in the oven for 12-15 minutes. Let them cool on a cooling rack.

  8. Whisk stiff Crème double and add little by little the caramel. Of course, you can use more than the 150 ml if you like. Frost the cupecakes and spread a little of the caramel on them. Finally decorate them with pretzels.

Rezept für Cupcakes mit gesalzenem Karamell und Bretzeln


  • Kirsten 6. July 2017 at 21:49

    Liebe Diandra,

    ich kann mich auch schwer zwischen salzig und süß entscheiden – am liebsten nasche ich beides im Wechsel… ein Stück Schokolade, eine Salzbrezel, ein Stück Schokolade… 😉 Da kommen deine Cupcakes meinem Geschmack natürlich sehr entgegen, zumal ich Salzkaramell unheimlich gern mag!

    Liebe Grüße,

  • Anni 22. August 2018 at 9:38

    Hallo, ich habe gerade dein tolles Rezept entdeckt! Das sieht wirklich toll aus und ich möchte es unbedingt nachmachen 😉 Was ist denn die Creme double?

    • bakingavenue 5. October 2018 at 19:50

      Hallo liebe Anni 🙂
      Creme double ist sowas ähnliches wie Sahne. Gibt es von Dr. Oetker und ist in so kleinen gelben Töpfchen. Da, wo auch Sahne, Creme Fraiche etc steht 🙂


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