Caramel Popcorn Cupcakes
Are you looking for yummy, easy homemade cupcakes you can make? Whether you are celebrating a birthday, having a get-together, or just looking to satisfy a sweet and salty craving, these caramel cupcakes are just what you've been looking for! These homemade vanilla cupcakes include a filled cupcake recipes to add an extra layer of yum and are topped with a homemade caramel frosting! Top these cupcakes with popcorn for a truly spectacular presentation that tastes even better than it looks!
Servings 14 cucpakes
Ingredients
Vanilla Cupcakes
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1 cup extra fine sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Caramel Sauce
- 1 cup extra fine sugar
- 4 Tablesppoon butter
- 1/2 cup heavy cream
- 1/2 teaspoon salt
Caramel Frosting
- 1 cup butter, softened
- 4 cups powdered sugar
- 1/2 cup carmel sauce
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- carmel popcorn optional, topping
Instructions
- Start by whipping up the vanilla cupcake recipe. Preheat your oven to 350 F and line 14 cupcake tins with cupcake liners. Sift together the dry ingredients, set aside. In large bowl beat the softened butter on medium for 1 minute. Next add the sugar and beat 1-2 minutes or until creamy and fluffy. Now scrape the sides of the bowl and add eggs, vanilla, and milk. Finally, add the dry ingredients and fold together with a rubber spatula until well incorporated. Evenly scoop the cupcake batter into the prepared mufifn tins, filling the liners 2/3 full. Bake the cupcakes for 15-18 minutes in the preheated oven. They are done with you press on top it springs back. Cool Completely.
- While the cupcakes are in the oven, make the salted caramel sauce by melting sugar in a small saucepan over medium heat. Stir constantly until it turns amber. Remove from heat, add butter and stir until melted. Next, add heavy cream and cook for just 1 minute. Be careful not to overcook. Finally, add salt, pour into a bowl, and let it return to room temperature.
- Once the cupcakes are out of the oven and cooling, make frosting by beating butter with an electric mixer for 5 minutes until creamy. Add room temperature filling and mix on low for 30 seconds. Combine powdered sugar on low speed for 1 minute. Lastly, add vanilla and salt. Enjoy!
- Once the cupcakes have cooled, make a crater in each cupcake. Add 1 heaping spoonfull of carmel sauce filling. Then pipe caramel buttercream frosting on top, mounding it up to look beautiful. Finish with a couple pieces of caramel popcorn.