Who doesn’t love caramel popcorn? Now, imagine that buttery caramel goodness in a cupcake form with a light and fluffy texture and topped with rich caramel frosting. These Caramel Popcorn Cupcakes are a dessert you never knew you needed! Perfect for parties, movie nights, or just because you want to be indulgent, this recipe is as fun to make as it is to eat.

Today, I’m so excited to show you how to make these crowd-pleasers, share my top tips for baking success and give you ideas for making them your own. So, please put on your apron, roll up your sleeves, and let’s get into the fun of baking these Caramel Popcorn Cupcakes!

Why You’ll Love These Caramel Popcorn Cupcakes

Looking for a dessert that’s as delicious as it is eye-catching? These caramel popcorn cupcakes are a show-stopper that’s easy to make and perfect for any occasion. Here’s why they’ll quickly become your go-to treat:

Perfect for Any Occasion: From birthday parties and potlucks to cozy movie nights or a well-deserved treat for yourself, these cupcakes are guaranteed to wow everyone.
A Symphony of Flavors and Textures: Enjoy the perfect blend of buttery, moist cake, smooth salted caramel frosting, and a delightful crunch from the caramel popcorn topping—it’s a flavor-packed trifecta.
Impressive Yet Easy: This recipe is simple enough for beginners but creates a bakery-worthy dessert that will have your guests asking for seconds (and the recipe!).

What You’ll Need to Make Caramel Popcorn Cupcakes

Before we get started, let’s make sure you have everything ready. Tools and ingredients are critical to making these cupcakes look and taste amazing.

Tools:

Cupcake pan and paper liners: For perfect cupcakes.
Medium bowl: For whisking dry ingredients.
Stand mixer with paddle and whisk attachments: For smooth batter and frosting.
Piping bag: For a pro finish.

Ingredients:

For the Cake:

3 cups (16 oz/450 g) all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
1 cup (8 oz/225 g) unsalted butter, softened
4 eggs
1 teaspoon butter extract (I used Watkins Butter Extract for this recipe)
1 cup (8 fl oz/250 ml) milk

For the Frosting:

1 cup (8 oz/225 g) unsalted butter, softened
½ cup (4 fl oz/125 ml) caramel sauce
½ teaspoon salt
4 cups (18 oz/520 g) powdered sugar
Extra caramel sauce and caramel popcorn for topping

How to Make the Best Caramel Popcorn Cupcakes

Ready to get started? Don’t worry, it’s easier than you think. Follow these simple steps to make your new favorite dessert.

1. Prep the Oven and Tin

Preheat your oven to 350°F (175°C) and line your cupcake tin with paper liners. This will save you time later and prevent the cupcakes from sticking to the pan.

2. Mix the Dry Ingredients

Whisk together the flour, salt, baking powder, and baking soda in a medium bowl. This step helps distribute the leavening agents evenly so the cupcakes rise well.

3. Cream the Butter and Eggs

Use the paddle attachment to beat the butter until smooth in the bowl of your stand mixer.

Add the eggs and butter extract and mix until fully combined and smooth. This step makes the base of your cupcakes.

4. Add the Dry Ingredients and Milk

Now, add the dry ingredients and milk in alternating increments. Start with 1/3 of the dry ingredients, then 1/2 of the milk, mixing after each addition. Repeat until all is combined into a thick batter. Don’t overmix—this helps keep the cupcakes light.

5. Bake

Divide the batter evenly among the cupcake liners, filling each ¾ full. Bake for 15-17 minutes or until the cupcakes are golden and a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

6. Make the Frosting

Once the cupcakes are cool, it’s frosting time! In a clean stand mixer bowl with the whisk attachment, beat the butter until smooth. Add the caramel sauce and salt and mix until combined.

Gradually add the powdered sugar and beat until the frosting is light, fluffy, and oh-so-good.

7. Decorate

Transfer the frosting to a piping bag and pipe onto each cupcake. Top with caramel popcorn and drizzle with extra caramel sauce. These little touches make the cupcakes look as good as they taste!

Tips for Making the Perfect Caramel Popcorn Cupcakes

Ensure butter, eggs, and milk are at room temperature to create a smooth batter and ensure even baking.
Once the flour is added to the batter, mix just until combined to prevent dense cupcakes.
When making the frosting, start with softened butter because cold butter won’t mix well and may result in a lumpy frosting.
If the frosting is too thick, add a teaspoon of milk at a time, and if it’s too thin, mix in a bit more powdered sugar.
For a professional, bakery-style look, use a star tip on your piping bag to pipe the frosting.
Be generous with the caramel popcorn—stack it high for a show-stopping finish!

Variations for Caramel Popcorn Cupcakes

Feeling fancy? Try these creative twists to make your cupcakes even more delightful:

Chocolate Twist: Replace ½ cup of the flour with cocoa powder to create rich chocolate caramel cupcakes.
Spicy-Sweet: Add a pinch of cinnamon or nutmeg to the batter for a cozy fall-inspired flavor.
Different Toppings: Swap the caramel popcorn with crushed pretzels, candied nuts, or mini marshmallows for a unique twist.
Salted Caramel Drizzle: Drizzle salted caramel sauce over the frosting for an extra layer of indulgence.
Peanut Butter Lovers: Add a swirl of peanut butter to the frosting or a sprinkle of crushed peanuts for a sweet and salty combo.

Serving and Storage

To enjoy your Caramel Popcorn Cupcakes at their best, follow these simple serving and storage tips:

These cupcakes are at their most delicious when served fresh, but they can be made ahead if needed.
Keep cupcakes in an airtight container at room temperature for up to 4 days.
You can freeze these cupcakes but because of the caramel popcorn, be sure that no moisture can get in. If possible, store in an airtight container for up to 3 months. To thaw, unwrap or remove from the container first, then thaw at room temperature. If you are planning to freeze them right away, don’t top with caramel popcorn until you are ready to serve.
If you’re short on time, use a boxed Vanilla Cake Mix. Mix the cake according to the directions on the box and add Butter Extract to the batter.

Let’s get baking!

I hope you’re as excited to try this Caramel Popcorn Cupcakes recipe as I was to share it with you! These cupcakes are fun, festive and so good. Once you’ve made them, I’d love to hear what you think. Leave a comment below or tag me on Instagram @hipmamasplace with the hashtags #caramelpopcorncupcakes and #hipmamasplacerecipes. And if you’re looking for more yummy dessert inspirations, check out my other recipes!

Happy baking!

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