Caramel Popcorn Cupcakes

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My daughter always begs for Chicago Mix popcorn, and then only eats the Cheese Popcorn half of the bag. It drives me crazy! We always end up with a half-full bag of caramel popcorn, so I came up with this easy recipe for Caramel Popcorn Cupcakes with a Vanilla Butter Cake and Caramel Buttercream for a fun caramel cupcake perfect for a Circus theme or Baseball Birthday Party.

Caramel Popcorn Cupcakes, perfect for a Circus Birthday Party or Baseball Birthday Party. An easy vanilla butter cake topped with homemade caramel buttercream, caramel popcorn and caramel syrup - the perfect caramel dessert

Ingredients to Make Caramel Popcorn Cupcakes:

For the Vanilla Butter Cupcakes, you will need:

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 6 egg yolks
  • 1 Tablespoon vanilla extract
  • 3 cups cake flour- sifted
  • 1 Tablespoon + 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 1/2 cups milk

For the Caramel Buttercream, you will need:

  • 1 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 3 1/2 cups powdered sugar, sifted
  • 2 Tablespoons dark corn syrup
  • 3 Tablespoons milk
  • Small bag or box of caramel popcorn, optional garnish
  • Caramel ice cream topping, optional garnish

Kitchen Tools You May Find Useful:

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How to Make Caramel Popcorn Cupcakes

Preheat your oven to 375F.

Line a muffin tin with your chosen cupcake liners and set aside.

Cream the butter and sugar with your mixer in a mixing bowl for at least two minutes, until light and fluffy.

Add the eggs, vanilla, and milk and combine well. Set aside.

In a separate bowl, combine the flour, baking powder, and salt and then add slowly to the wet mixture, beating until just combined.

Portion out 1/3 cup of batter into each cupcake liner and bake 18-22 minutes, until an inserted toothpick comes out clean.

While the cupcakes are baking, whip together all frosting ingredients except the milk for 2-3 minutes – butter, brown sugar, powdered sugar, and milk. Add the milk 1 Tablespoon at a time until you reach your desired frosting consistency.

Spoon the caramel frosting into a piping bag fitted with a star tip, and set aside.

Allow the cupcakes to cool on a baking rack before frosting. Garnish with caramel popcorn, as desired.

Pin this Caramel Popcorn Cupcake recipe for later:

Caramel Popcorn Cupcakes, perfect for a kids' circus or baseball birthday party theme - a delicious vanilla butter cupcake with caramel buttercream topped with cracker jack popcorn

Grab your free printable for our Caramel Popcorn Cupcakes recipe:

Yield: 12 cupcakes

Caramel Popcorn Cupcakes

Caramel Popcorn Cupcakes

Caramel Popcorn Cupcakes, perfect for a Circus Birthday Party or Baseball Birthday Party. An easy vanilla butter cake topped with homemade caramel buttercream, caramel popcorn and caramel syrup - the perfect caramel dessert

Prep Time 15 minutes
Cook Time 20 minutes
Additional Time 20 minutes
Total Time 55 minutes

Ingredients

For the Vanilla Butter Cake

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 6 egg yolks
  • 1 Tablespoon vanilla extract
  • 3 cups cake flour- sifted
  • 1 Tablespoon + 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 1/2 cups milk

For the Caramel Buttercream

  • 1 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 3 1/2 cups powdered sugar, sifted
  • 2 Tablespoons dark corn syrup
  • 3 Tablespoons milk
  • Small bag or box of caramel popcorn, optional garnish
  • Caramel ice cream topping, optional garnish

Instructions

  1. Preheat your oven to 375F.
  2. Line a muffin tin with your chosen cupcake liners and set aside.
  3. Cream the butter and sugar with your mixer in a mixing bowl for at least two minutes, until light and fluffy.
  4. Add the eggs, vanilla, and milk and combine well. Set aside.
  5. In a separate bowl, combine the flour, baking powder, and salt and then add slowly to the wet mixture, beating until just combined.
  6. Portion out 1/3 cup of batter into each cupcake liner and bake 18-22 minutes, until an inserted toothpick comes out clean.
  7. While the cupcakes are baking, whip together all frosting ingredients except the milk - butter, brown sugar, powdered sugar, and milk. Add the milk 1 Tablespoon at a time until you reach your desired frosting consistency.
  8. Spoon the caramel frosting into a piping bag fitted with a star tip, and set aside.
  9. Allow the cupcakes to cool on a baking rack before frosting. Garnish with caramel popcorn, as desired.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 767Total Fat: 34gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 176mgSodium: 204mgCarbohydrates: 112gFiber: 1gSugar: 84gProtein: 6g
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These cupcakes would be fun for so many different occasions – do you have a special event coming up that they would be perfect for?

Check out some of our other delicious cupcake recipes, like our Brown Butter Cupcakes with Maple Buttercream or our Big Bird Cupcakes, perfect for a special birthday or playdate treat.

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10 Comments

        1. My buttercream was grainy from the brown sugar I’m assuming. I kept trying to add more milk to make the sugars dissolve but it never happened 🙁

          1. Hi Rachel,
            I’m so sorry you had an issue with our buttercream. We used light brown sugar and beat for 2-3 minutes. I realize we didn’t include the beating time and am going to add that now – I’m very sorry for our oversight and any issues that caused you.
            – Jennifer

  1. I was a bit disappointed with how these turned out. The cupcake recipe is pretty good, but the frosting came out nowhere near what the picture looks like. That frosting looks so light, fluffy, and creamy/white. With the brown sugar in the ingredient list, the frosting was gritty. I whipped the butter and brown sugar together until it was very fluffy-looking, knowing that probably had to be done before putting all ingredients in at once, but it still turned out a consistency that did not look like frosting. I had to add more powdered sugar, too, about a cup. Yours look gorgeous and mine look pretty cute, too, but I was just disappointed with that frosting recipe because of the consistency and texture. Great idea, though!!

  2. Hello! Looks like you used mushroom popcorn. Where do you purchase the mushroom popcorn? I have looked for it in multiple stores but can’t seem to find it.
    Anette

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