If you’re a caramel popcorn lover like me and my family, you are gonna get a kick out of these cupcakes like we did! I know, I know, it sounds weird and I’m pretty sure people who’ve come across this recipe have had 1 of 3 reactions: Excitement (this sounds amazing!), Confusion (how the heck do you make a popcorn cupcake???), or Utter Disgust (she has lost her mind).
For the Caramel Popcorn Cupcakes:
Preheat oven to 350° F (177°C). Line a 12-cup muffin tin with cupcake liners. Line a second tin with 6 liners, this recipe makes about 18 cupcakes.
In a large bowl, sift the flour, baking powder and salt and whisk to combine. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat the butter and sugar on medium-high speed until light and fluffy, 3-4 minutes.
Scrape down the sides and bottom of the bowl. Add the sour cream, dulce de leche and vanilla and continue to beat until completely smooth and combined.
Scrape down the sides and bottom of the bowl again. Lower the speed to medium-low and mix in the eggs, one at a time until just combined.
Add 1/3 of the dry ingredients and beat just until combined, then add 1/2 of the buttermilk and mix until just combined. Continue mixing in 1/2 of the remaining dry ingredients, remaining buttermilk, then remaining dry ingredients. Remember to mix after each addition before adding the next.
Pulse the caramel popcorn in a food processor until it forms very fine crumbs. You can sift it after, if you prefer. Measure out 1 and 1/2 cups and add it to the batter. Fold until completely combined.
Scoop batter into each liner, filling about 2/3 way full. Bake in preheated oven for 16-18 minutes, or until toothpick inserted into the cupcake comes out clean.
Allow to cool in pans for about 5 minutes, then transfer to wire rack to cool completely.
Prepare one recipe of my homemade salted caramel sauce and allow to cool completely.
For the Caramel Buttercream:
In the bowl of a stand mixer, or in a large bowl using a hand mixer, beat the softened butter and salt until super pale and fluffy, about 5-6 minutes.
Scrape down the sides and bottom of the bowl. Add half of the powdered sugar and beat on low speed until combined.
Once combined add dulce de leche OR cooled caramel sauce and continue to beat until combined and smooth.
Add remaining powdered sugar one cup at a time, mixing on low speed until it’s all combined.
Increase speed to medium-high and beat for about 5-7 minutes, or until frosting is light and fluffy.
Assembly:
OPTIONAL: Core the centre of each cupcake using an apple corer. Using a spoon or piping bag, fill the cupcakes with dulce de leche or salted caramel sauce.
Transfer frosting to a piping bag fitted with a large star tip (I used Wilton 8B) and pipe swirls onto the top of the cooled cupcakes.
Top with 2 pieces of caramel popcorn and drizzle with salted caramel sauce. Enjoy!
Ingredients
Directions
For the Caramel Popcorn Cupcakes:
Preheat oven to 350° F (177°C). Line a 12-cup muffin tin with cupcake liners. Line a second tin with 6 liners, this recipe makes about 18 cupcakes.
In a large bowl, sift the flour, baking powder and salt and whisk to combine. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat the butter and sugar on medium-high speed until light and fluffy, 3-4 minutes.
Scrape down the sides and bottom of the bowl. Add the sour cream, dulce de leche and vanilla and continue to beat until completely smooth and combined.
Scrape down the sides and bottom of the bowl again. Lower the speed to medium-low and mix in the eggs, one at a time until just combined.
Add 1/3 of the dry ingredients and beat just until combined, then add 1/2 of the buttermilk and mix until just combined. Continue mixing in 1/2 of the remaining dry ingredients, remaining buttermilk, then remaining dry ingredients. Remember to mix after each addition before adding the next.
Pulse the caramel popcorn in a food processor until it forms very fine crumbs. You can sift it after, if you prefer. Measure out 1 and 1/2 cups and add it to the batter. Fold until completely combined.
Scoop batter into each liner, filling about 2/3 way full. Bake in preheated oven for 16-18 minutes, or until toothpick inserted into the cupcake comes out clean.
Allow to cool in pans for about 5 minutes, then transfer to wire rack to cool completely.
Prepare one recipe of my homemade salted caramel sauce and allow to cool completely.
For the Caramel Buttercream:
In the bowl of a stand mixer, or in a large bowl using a hand mixer, beat the softened butter and salt until super pale and fluffy, about 5-6 minutes.
Scrape down the sides and bottom of the bowl. Add half of the powdered sugar and beat on low speed until combined.
Once combined add dulce de leche OR cooled caramel sauce and continue to beat until combined and smooth.
Add remaining powdered sugar one cup at a time, mixing on low speed until it’s all combined.
Increase speed to medium-high and beat for about 5-7 minutes, or until frosting is light and fluffy.
Assembly:
OPTIONAL: Core the centre of each cupcake using an apple corer. Using a spoon or piping bag, fill the cupcakes with dulce de leche or salted caramel sauce.
Transfer frosting to a piping bag fitted with a large star tip (I used Wilton 8B) and pipe swirls onto the top of the cooled cupcakes.
Top with 2 pieces of caramel popcorn and drizzle with salted caramel sauce. Enjoy!
