Caramel Popcorn Cupcakes

Caramel cupcakes with salted caramel frosting are the base for these Caramel Popcorn Cupcakes. Great for Halloween or other holiday events.

Course Cakes, Cupcakes & Cheesecake

Cuisine American

Keyword caramel, cracker jack, cupcakes, halloween, popcorn, salted caramel

Prep Time 20

Cook Time 22

Total Time 42

Servings cupcakes

Calories 529kcal

Author Barb

1 ½ cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon salt
1 cup dark brown sugar packed
½ cup granulated sugar
½ cup butter softened to room temperature
2 large eggs room temperature
1 teaspoon pure vanilla extract
½ cup whole milk If using skim or 1% combine 1/4 cup milk with 1/4 cup half and half or cream

¾ cup butter softened
1 ½ cups dark brown sugar packed (substitute with same amount of light brown sugar and 1 teaspoon of molasses)
½ cup heavy cream plus more as necessary
1 tablespoon pure vanilla extract
¾ teaspoon salt
4 cups confectioner's sugar
4-6 Tablespoons whipping cream
Salt to taste as needed

Preheat the oven to 350°F. Line 12-cup muffin pan with paper liners, use a second pan if necessary (Mine made 15!).
In a medium bowl, whisk together the flour, baking powder, and salt. In a mixing bowl, beat the butter and sugars together at medium-high speed until light and fluffy, 2-3 minutes. Add the eggs and vanilla. Beat until combined.
Slowly mix in the dry ingredients until no flour remains, scraping down the sides of the bowl as needed. Stir in the milk being careful to not overmix the batter.
Fill each cupcake liner about 2/3 full with batter. Bake cupcakes for 22-23 minutes, or until a toothpick inserted in the center of the cupcake comes out clean. Let the cupcakes cool before frosting, about 1 hour.

Combine butter, brown sugar, cream, extract and salt in saucepan. Bring to boil on medium heat and boil for 3 minutes. Let cool for about 15 minutes (do not refrigerate).
Put the caramel into a mixer and combine with powdered sugar on low-medium speed until combined. Add whipping cream as needed to get the right consistency and and beat til fluffy.
Add additional salt if the frosting tastes too sweet. Frost cooled cupcakes. Decorate with caramel popcorn. Add suckers and cupcake wrappers if using.

Keep cupcakes fresh in an airtight container for up to 2 days, refrigerate for up to 5 days.