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Caramel Corn Cupcakes

These vanilla cupcakes are a delightful combination of light and fluffy cake filled with rich caramel sauce, topped with a smooth caramel frosting, and finished with a crunchy homemade kettle corn garnish. The balance of flavors and textures makes them a perfect treat for any occasion!
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Prep Time 40 minutes
Cook Time 18 minutes
Total Time 58 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 425 kcal

Ingredients
  

For the cupcakes:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter softened
  • 1 cup sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1/2 cup whole milk
  • 3/4 cup caramel sauce store-bought or homemade

For the frosting:

  • 1/2 cup unsalted butter softened
  • 1/4 cup caramel sauce
  • 1 tsp vanilla extract
  • 2-3 cups powdered sugar
  • 2 tbsp heavy cream

For the topping:

  • 1/4 cup vegetable oil
  • 1/3 cup popcorn kernels
  • 1/4 cup sugar
  • 1/2 tsp salt

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  • In a medium bowl, whisk together the 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt
    1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, 1/4 tsp salt
  • In a large mixing bowl, beat the 1/2 cup unsalted butter and 1 cup sugar together using an electric mixer until light and fluffy, about 2-3 minutes.
    1/2 cup unsalted butter, 1 cup sugar
  • Beat in the 2 large eggs, one at a time, ensuring each is fully incorporated. Add the 2 tsp vanilla extract and mix.
    2 large eggs, 2 tsp vanilla extract
  • Alternate adding the dry ingredients and the 1/2 cup whole milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined; do not overmix.
    1/2 cup whole milk
  • Divide the batter evenly between the prepared cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
  • Heat the 1/4 cup vegetable oil in a large, heavy-bottomed pot over medium heat. Add the 1/3 cup popcorn kernels nd sprinkle with 1/4 cup sugar. Cover the pot and shake it frequently to prevent burning.
    1/4 cup vegetable oil, 1/3 cup popcorn kernels, 1/4 cup sugar
  • Once the popping slows to 1-2 seconds between pops, remove the pot from heat and sprinkle the kettle corn with 1/2 tsp salt. Pour onto a baking sheet to cool.
    1/2 tsp salt
  • In a medium bowl, beat the softened 1/2 cup unsalted butter until smooth. Beat in the 1/4 cup caramel sauce and 1 tsp vanilla extract. Gradually add the 2-3 cups powdered sugar, one cup at a time, beating on low until combined.
    1/2 cup unsalted butter
  • Add 2 tbsp heavy cream as needed to achieve a smooth, spreadable frosting. Beat on high for 2-3 minutes to make the frosting fluffy.
    2 tbsp heavy cream
  • Once the cupcakes are cool, use a small knife or piping tip to carve out a small hole in the center of each cupcake. Fill the hole with premade 3/4 cup caramel sauce.
    3/4 cup caramel sauce
  • Pipe or spread the caramel frosting onto each cupcake, covering the caramel-filled center.
  • Garnish each cupcake with a handful of homemade kettle corn for a sweet, salty crunch.
Keyword Caramel Corn, Caramel Corn Cupcakes, Cupcakes, Kettle Corn