Caramel Corn Cupcakes

5 from 1 vote

These easy Caramel Popcorn Cupcakes are your favorite snack and dessert in one! With a simple vanilla cupcake infused with caramel popcorn, this treat is absolutely delicious!

Prep Time10

Cook Time18

Total Time28

Course: Dessert

Cuisine: American

Servings: cupcakes

Calories: 297kcal

Author: Sharon Garofalow

Ingredients

For the Cupcakes

15.25 oz White Cake Mix
1 cup Whole Milk
3 Eggs
1/2 cup oil
1/3 cup caramel popcorn roughly chopped
3 TBSP caramel sauce

For Frosting

1 1/2 cups Russian Buttercream
1/2 cup caramel corn

Instructions

If you are making your own caramel corn, do that the day before as it will take about 2 hours to prepare.
Preheat the oven to 350 degrees. Line a cupcake pan with cupcake liners and set aside.
In a bowl whisk together the cake mix with the milk, eggs and oil until the batter is shiny and everything is well incorporated.
Scoop approximately 2 TBSP of batter into each cupcake liner. Layer with around 1 TBSP crushed caramel popcorn and top with more batter until it's 3/4 full.
Swirl a small drizzle of caramel sauce on to the batter.
Bake for 15 to 17 minutes or until done.
Remove from the oven and let it cool down completely before decorating.
Frost with the Russian buttercream and top with caramel popcorn.

Notes

You can use premade caramel corn, caramel sauce and frosting, to save time.
Play around with the caramel sauce! You could try dulce de leche, maple syrup or even butterscotch to the batter before baking.
I love salty sweets. Add sprinkle of sea salt to the top of the frosting before adding the popcorn. YUM!
Try swapping out a Caramel Corn/ Cheese Popcorn mix (this cost is outrageous, I just wanted you to see what I was talking about. They sell this in grocery stores). I didn't think I would like those two flavors together but I totally do!

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