Sweet and Salty Cupcakes Recipe

by Jenn

If you are a returning follower of my blog, then you know that I am a cupcake lover.  I have a sweet and salty cupcake recipe for you to try.  There is something about sweet and salty recipes; they just go well together.

Sweet and Salty Cupcakes

Sweet and Salty Cupcakes Recipe

Sweet and Salty Cupcakes

The below sweet and salty cupcake recipe is below for your convenience.  I love to share recipes with you so that you can try something different at home for your family. 

Sweet and Salty Cupcakes

It’s always fun to share great recipes with you. If you decide to give this recipe a try, be sure and let us know your thoughts. If not, I sure hope it helps spark your creative juices so you can create something sweet and special for your loved ones.

Sweet and Salty Cupcakes Recipe

Rating: 5.0/5
( 1 voted )
Serves: 9 Prep Time: Cooking Time: Nutrition facts: 500 calories 10 fat


  • Chocolate Cupcake Ingredients:
  • 2 C sugar
  • 1 3/4 C flour
  • 3/4 C cocoa
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 eggs, room temp
  • 1 C whole milk, room temp
  • 1/2 C canola
  • 2 tsp vanilla
  • 1 C boiling water
  • Frosting Ingredients:
  • 1 C unsalted sweet cream
  • 3 C + 1/2 C powder sugar
  • 2 tsp vanilla
  • 3-5 TBSP heavy whipping cream.
  • 1/4 tsp sea salt plus 1/8 for later
  • Caramel sauce for drizzle,
  • Reese topping mix pack.


Chocolate Cupcake Instructions:

Preheat the oven to 350 degrees.

Line cupcake tins with paper liners.

Whisk the sugar, flour, cocoa, baking powder, soda, and salt in a mixing bowl.

Combine the eggs, milk, oil, and vanilla in a bowl.

Add this to the dry ingredients, beating on medium until the batter is smooth.

Gradually add the boiling water, milk, and oil.

Blend together until the batter is smooth.

Using a medium scoop, fill the paper-lined cupcake tins with the batter.

Bake at 350 degrees for 20–25 minutes.

Allow to slightly cool before transferring to wire racks.

Frosting Instructions:

Beat the powdered sugar, butter, and sea salt in a bowl.

Incorporate the vanilla

Add in the heavy whipping cream and continue to mix until stiff peaks form.

Scoop the frosting into a pastry bag with a large tip.

Twist the open end of the pastry bag to push the frosting to the tip.

Start by frosting the outside edge of the cupcake, working to the center.

Drizzle the caramel sauce and then sprinkle the Reese snack pack.

Sprinkle some of the remaining sea salt.

This recipe was created by a dear friend of mine. Be sure to leave a comment if you try it and let her know what your thoughts are.

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