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Caramel Popcorn Cupcakes Recipe

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4.3 from 43 reviews

Delight in these irresistibly sweet Caramel Popcorn Cupcakes featuring a moist vanilla base studded with fine caramel popcorn crumbs, layered with luscious dulce de leche filling, and topped with a fluffy salted caramel buttercream frosting crowned with crunchy caramel popcorn and a drizzle of homemade salted caramel sauce. Perfect for dessert lovers craving a playful twist on classic cupcakes.

Ingredients

Cupcake Batter

  • 1 and ½ cups all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • ¼ cup sour cream, room temperature
  • ½ cup dulce de leche
  • 2 teaspoons pure vanilla extract
  • 2 large eggs, room temperature
  • ½ cup buttermilk, room temperature
  • 1 and ½ cups caramel popcorn, crushed into fine crumbs (optional)

Filling and Topping

  • 1 cup dulce de leche
  • Homemade Salted Caramel Sauce (recipe included below)
  • Extra caramel popcorn for garnish

Salted Caramel Buttercream

  • 1 and ½ cups unsalted butter, slightly softened
  • ¼ teaspoon salt
  • 5 cups powdered sugar, sifted
  • ½ cup dulce de leche or salted caramel sauce (cooled)

Homemade Salted Caramel Sauce

  • Ingredients for caramel sauce are implied but not specified in detail; typically made with sugar, butter, cream, and salt

Instructions

  1. Prepare the Oven and Liners: Preheat oven to 350°F (177°C). Line a 12-cup muffin tin with cupcake liners. Line a second tin with 6 liners as the recipe yields about 18 cupcakes total.
  2. Mix Dry Ingredients: In a large bowl, sift together flour, baking powder, and salt. Whisk to combine and set aside.
  3. Cream Butter and Sugar: Using a stand mixer fitted with paddle attachment or hand mixer, beat softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes. Scrape down the sides and bottom of the bowl.
  4. Add Sour Cream, Dulce de Leche, and Vanilla: Add sour cream, dulce de leche, and vanilla extract to the butter mixture, beating until completely smooth and combined. Scrape bowl again.
  5. Incorporate Eggs: Reduce mixer speed to medium-low and add eggs one at a time, mixing until just combined after each addition.
  6. Alternate Adding Dry Ingredients and Buttermilk: Add one-third of the dry ingredients and beat just until combined, then half of the buttermilk. Repeat by adding half of the remaining dry ingredients, remaining buttermilk, and finally the remaining dry ingredients. Mix just until smooth after each addition.
  7. Prepare Caramel Popcorn Crumbs: Pulse caramel popcorn in a food processor until very fine crumbs form—sift if preferred. Measure 1 and ½ cups and gently fold into the batter until fully incorporated.
  8. Scoop and Bake: Fill cupcake liners about two-thirds full with batter. Bake in preheated oven for 16-18 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool Cupcakes: Let cupcakes cool in the pans for about 5 minutes, then transfer to a wire rack to cool completely.
  10. Prepare Salted Caramel Sauce: Make one batch of homemade salted caramel sauce and allow to cool completely (a typical caramel sauce includes sugar, butter, cream, and salt).
  11. Make Salted Caramel Buttercream: In a clean mixer bowl, beat softened butter and salt on medium-high speed for 5-6 minutes until pale and fluffy. Scrape bowl. Add half of powdered sugar and mix on low until combined. Add dulce de leche or cooled salted caramel sauce; beat until smooth. Gradually add remaining powdered sugar one cup at a time on low speed, then beat on medium-high for 5-7 minutes until the frosting is light and fluffy.
  12. Optional Cupcake Filling: Core the center of each cooled cupcake with an apple corer. Fill the cavity with dulce de leche or salted caramel sauce using a spoon or piping bag.
  13. Frost and Decorate: Transfer buttercream to a piping bag with a large star tip (Wilton 8B recommended). Pipe swirls on top of cupcakes. Garnish with 2 pieces of caramel popcorn and drizzle with salted caramel sauce. Serve and enjoy!

Notes

  • Store cupcakes in an airtight container in the refrigerator for up to 4 days.
  • Crushing caramel popcorn finely helps it blend smoothly into the batter without large chewy bits.
  • Using room temperature ingredients ensures better mixing and texture.
  • Filling the cupcakes is optional but adds a delicious surprise inside.
  • For extra flavor, use homemade salted caramel sauce both inside and on top of the cupcakes.

Find it online: https://deliciousyum.com/caramel-popcorn-cupcakes-recipe/