Cinnamon Pretzel Cupcakes
- Preheat oven to 350º F.
- Whisk together the flour, baking powder, salt, and cinnamon in a medium bowl and set aside.
- In a stand mixer fitted with a paddle attachment or with a handheld mixer, cream the butter and sugar together on medium speed until well combined.
- Add the two eggs and one egg yolk, one at a time with the mixer on medium speed and scrape down the sides of the bowl as needed.
- Add the sour cream and mix until combined.
- With the mixer on low, add in the flour mixture. Mix just until it is incorporated.
- Line a cupcake pan with 12 cupcake liners and carefully divide the batter evenly among them, filling each only about two thirds of the way.
- In a small bowl, stir together the sugar and cinnamon.
- Carefully spoon the tops of each cupcake with cinnamon sugar and crushed Hal’s Cinnamon Sugar Pretzels.
- Bake for 19-21 minutes until a toothpick inserted into the center of the cupcakes comes out clean.
- Cool for 5-10 minutes in the pan before gently pulling the cupcakes out of the pan to cool completely on a cooling rack.
Cream Cheese Frosting
- In a stand mixer fitted with a paddle attachment or with a handheld mixer, cream together the butter and cream cheese on medium speed until smooth.
- With the mixer on low, slowly add in the powdered sugar by the spoonful followed by the cream.
- Scrape down the sides of the bowl and mix just until combined. Cover the bowl with plastic wrap and chill until ready to use.
Assembly
- Once the cupcakes have cooled, scoop the cream cheese frosting into a pastry bag fitted with an Ateco 869 or similar piping tip.
- Starting in the middle of the cupcake, begin to pipe the frosting in a clockwise motion, moving to the outer rim of the cupcake until you have covered the entire top in a beautiful swirl design. Repeat this with the remaining cupcakes.
- Top each cupcake with the remaining crushed Hal’s Cinnamon Sugar Pretzels. Enjoy!
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