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.