Caramel Popcorn Cupcakes

Caramel Popcorn Cupcakes | #Churrosrecipeeasy #Treslechescupcakes #Cupcakecakes #Whippedcreamfrosting #Churrosrecipemexican #Churrosrecipevideos #Applepiecupcakes #Fallcupcakeflavors #Fallbakingrecipes #Homemadecupcakerecipes #Easybakingrecipes #Dessertrecipeseasy


  • 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


  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.

recipe adapted >>>>>  here