Desserts & Sweets

Caramel Popcorn Cupcakes

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Popcorn is one of my weaknesses. I’m a salty snack girl, and will eat popcorn every day, if I can! Caramel popcorn reminds me of the circus when I was really little. Nostalgia is priceless, for sure. I made these fun cupcakes with the flavors of salty popcorn and sweet caramel in mind.  If you’re a texture person, you’ll want to add the optional crushed popcorn into the cupcake…. it’s definitely unique!

WHAT YOU NEED:

  • 1 box golden butter cake mix
  • 3/4 cup liquid from 15.25 oz can of corn (about 1 can worth of liquid)
  • 3 eggs
  • 7 tablespoons butter (softened)
  • 1 to 1 1/2 cups crushed popcorn (OPTIONAL)

CARAMEL BUTTERCREAM

  •  1 cup butter (softened)
  • 3-4 cups powdered sugar
  • 1 teaspoon vanilla
  • 1/4 cup caramel topping (I use Hershey’s)

TOPPING

  • Caramel corn
  • Caramel topping

MAKE THEM:

Preheat oven to 350.

Line cupcake tin and set aside.

In your mixer, add all cake ingredients until just combined.  If you’re using the crushed popcorn, fold that into the mixture last.

Fill liners 3/4 way with batter.  Bake 18-21 minutes or until a toothpick comes out clean.

MAKE THE BUTTERCREAM

In your COLD mixer, beat butter 3 full minutes on medium high speed, scraping the sides often.

Slowly add powdered sugar, then vanilla, and caramel.

Beat another 4-5 minutes until silky smooth.

Frost cupcakes, then top with caramel corn and more caramel sauce.

ENJOY!!

TRY THESE YUMMY TREATS, TOO!

Print Recipe
5 from 5 votes

Caramel Popcorn Cupcakes

These delicious litlte cupcakes feature the saltiness of popcorn and creaminess of caramel - the perfect combination!

Ingredients

  • 1 box golden butter cake mix
  • 3/4 cup liquid from 15.25 oz can of corn about 1 can worth of liquid
  • 3 eggs
  • 7 tablespoons butter softened
  • 1 to 1 1/2 cups crushed popcorn OPTIONAL

CARAMEL BUTTERCREAM

  • 1 cup butter softened
  • 3-4 cups powdered sugar
  • 1 teaspoon vanilla
  • 1/4 cup caramel topping I use Hershey's

TOPPING

  • Caramel corn
  • Caramel topping

Instructions

  • Preheat oven to 350.
  • Line cupcake tin and set aside.
  • In your mixer, add all cake ingredients until just combined.  If you're using the crushed popcorn, fold that into the mixture last.
  • Fill liners 3/4 way with batter.  Bake 18-21 minutes or until a toothpick comes out clean.

MAKE THE BUTTERCREAM

  • In your COLD mixer, beat butter 3 full minutes on medium high speed, scraping the sides often.
  • Slowly add powdered sugar, then vanilla, and caramel.
  • Beat another 4-5 minutes until silky smooth.
  • Frost cupcakes, then top with caramel corn and more caramel sauce.

Jeni’s Disclaimer: I’m just a regular girl.  I love to drink wine while I bake.  I’m by no means a professional baker or pro photographer. My creations aren’t staged, they just are what they are, and that’s probably obvious from the pictures.  I create my recipes from inspiration of scents and flavors around me. I also repurpose my grandma’s old recipes. If you love to bake and your food ends up looking like REAL food, and not like something you’ll see on Instagram, you’re in the right place.

8 Comments

  1. Wow! These sound delicious. I never would have thought up a recipe like this.

  2. 5 stars
    I would love to make these for an upcoming birthday thanks for sharing this one.

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