Caramel Popcorn Cupcakes

Caramel Popcorn Cupcakes

These over-the-top cupcakes are loaded with LorAnn Super-Strength Buttered Popcorn Flavor and rich caramel. They're the perfect treat for a family movie night or a carnival-themed party.

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Ingredients

FOR CUPCAKES:
1 ½ cups granulated sugar
½ cup butter
½ cup canola oil
3 large eggs
1 cup buttermilk
1 dram LorAnn Buttered Popcorn Super-Strength
2 teaspoons baking soda
2 teaspoons baking powder
3 cups cake flour
FOR CARAMEL:
2 cups granulated sugar
¼ cup water
½ cup butter
½ cup heavy cream
1 tablespoon LorAnn Pure Vanilla Extract
FOR FROSTING:
1 ½ cups butter, room temperature
4-5 cups powdered sugar
½ cup caramel
1 teaspoon salt
FOR TOPPINGS:
4 cups popped popcorn
Warm caramel for added drizzle (leftover from homemade caramel sauce or use your favorite caramel sauce)
Flaky salt, for sprinkling

Directions

FOR CUPCAKES:

1
Preheat oven to 375° F.
2
Place cupcake liners into muffin pan.
3
Beat butter and sugar on medium-high speed for 3 minutes, until pale and fluffy.
4
Add in one egg at a time. When fully combined, beat on medium-high for 3 minutes until mixture is again pale and fluffy.
5
Slowly add in oil, then beat in LorAnn Oils Buttered Popcorn Flavor.
6
Alternating dry ingredients and buttermilk, add in remaining ingredients stirring slowly.
7
Fill cupcake liners ½ full.
8
Bake for 15-18 minutes, until a knife inserted into center of cupcake comes clean out clean.
9
Let cool.

FOR CARAMEL:

1
Add sugar to bottom of pan.
2
Pour water on top.
3
Heat over medium heat. Do not stir.
4
When the sugar begins to turn amber, stir to ensure even heating.
5
When sugar is a light amber color, microwave heavy cream for 30 seconds.
6
Remove sugar from heat and pour in heavy cream. Stir and add in vanilla.
7
Place butter in a glass bowl; pour sugar and cream mixture over butter.
8
Let sit for 2 minutes, then stir to combine.
9
Let cool and set.

FOR FROSTING:

1
Beat butter until light in color.
2
Slowly add in 1/4 cup of cooled caramel.
3
Mix in powdered sugar, a little at a time, until a thick, pipe-able consistency is reached. When the beater is lifted, the frosting shouldn’t drip off.

ASSEMBLY:

1
Pipe frosting onto cupcakes.
2
Top with popcorn.
3
Heat leftover caramel to smooth consistency and drizzle over cupcakes.
4
Top with flaky salt and enjoy!