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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.