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Caramel Popcorn Cupcakes
Product Code: R0417
These over-the-top cupcakes are loaded with buttered popcorn flavor and rich caramel. Serve up these treats on family movie night or at a carnival-themed party.
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1 ½ cups granulated sugar
½ cup butter
½ cup canola oil
3 large eggs
1 cup buttermilk
1 dram LorAnn Oils Buttered Popcorn Flavor
2 teaspoons baking soda
2 teaspoons baking powder
3 cups cake flour
Caramel:
2 cups granulated sugar
¼ cup water
½ cup butter
½ cup heavy cream
1 tablespoon LorAnn Oils Pure Vanilla Extract
Frosting:
1 ½ cups butter, room temperature
4-5 cups powdered sugar
½ cup caramel
1 teaspoon salt
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
Caramel:
Frosting:
Assembly:
Print Recipe PDF
Ingredients
Cupcakes:1 ½ cups granulated sugar
½ cup butter
½ cup canola oil
3 large eggs
1 cup buttermilk
1 dram LorAnn Oils Buttered Popcorn Flavor
2 teaspoons baking soda
2 teaspoons baking powder
3 cups cake flour
Caramel:
2 cups granulated sugar
¼ cup water
½ cup butter
½ cup heavy cream
1 tablespoon LorAnn Oils Pure Vanilla Extract
Frosting:
1 ½ cups butter, room temperature
4-5 cups powdered sugar
½ cup caramel
1 teaspoon salt
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
Cupcakes:- Preheat oven to 375° F.
- Place cupcake liners into muffin pan.
- Beat butter and sugar on medium-high speed for 3 minutes, until pale and fluffy.
- Add in one egg at a time. When fully combined, beat on medium-high for 3 minutes until mixture is again pale and fluffy.
- Slowly add in oil, then beat in LorAnn Oils Buttered Popcorn Flavor.
- Alternating dry ingredients and buttermilk, add in remaining ingredients stirring slowly.
- Fill cupcake liners ½ full.
- Bake for 15-18 minutes, until a knife inserted into center of cupcake comes clean out clean.
- Let cool.
Caramel:
- Add sugar to bottom of pan.
- Pour water on top.
- Heat over medium heat. Do not stir.
- When the sugar begins to turn amber, stir to ensure even heating.
- When sugar is a light amber color, microwave heavy cream for 30 seconds.
- Remove sugar from heat and pour in heavy cream. Stir and add in vanilla.
- Place butter in a glass bowl; pour sugar and cream mixture over butter.
- Let sit for 2 minutes, then stir to combine.
- Let cool and set.
Frosting:
- Beat butter until light in color.
- Slowly add in 1/4 cup of cooled caramel.
- 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:
- Pipe frosting onto cupcakes.
- Top with popcorn.
- Heat leftover caramel to smooth consistency and drizzle over cupcakes.
- Top with flaky salt and enjoy!
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