Ingredients
Scale
For the Cake
- 3 cups (16oz, 450g) all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup (8oz, 225g) unsalted butter, softened
- 4 eggs
- 1 teaspoon butter extract
- 1 cup (8fl.oz., 250ml) milk
For the Frosting
- 1 cup (8oz, 225g) unsalted butter, softened
- 1/2 cup (4fl.oz, 125ml) caramel sauce
- 1/2 teaspoon salt
- 4 cups (18oz, 520g) powdered sugar
- extra caramel sauce and caramel popcorn for topping and garnish
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a muffin tin with cupcake liners.
- In a medium mixing bowl, whisk the flour, salt, baking powder and baking soda all together. Set aside for a moment.
- In the bowl to a stand mixer, use the whisk attachment to beat the butter smooth.
- Add the eggs and the butter extract and beat until fully combined and smooth.
- Add 1/3 of the flour mixture to the bowl and beat on medium speed until mixed in. Add 1/2 of the milk to the bowl and beat on medium until mixed fully. Continue adding the flour mixture and milk alternately until you get a thick batter.
- Divide the batter amongst the cupcake tin, filling each liner about 3/4 of the way full.
- Bake for 15-17 minutes or until the cupcakes are golden.
- Cool in the pan for 10 minutes before moving the cupcakes to a cooling rack to cool completely. Wash the bowl to your stand mixer because we’ll need it again.
- Once the cupcakes are cooled, we’ll start on the frosting. Beat the butter with the whisk attachment until smooth.
- Add the caramel sauce and salt and continue beating until mixed in.
- Slowly add the powdered sugar and continue beating until you get a beautiful fluffy and smooth frosting.
- Transfer the frosting to a piping bag and pipe the frosting over each cupcake.
- Top with caramel popcorn and extra caramel and serve immediately.