Caramel Corn Cupcakes: A Fun Twist
I hope you’re not on a diet because I have a yummy fall recipe to share with you – caramel corn cupcakes! Not only that, but there are links to more cupcake recipes from my blogging friends at the bottom of this post.
![Caramel Corn Cupcakes](https://town-n-country-living.com/wp-content/uploads/2019/09/Caramel-Corn-Cupcake.jpg)
Ashley at Modern Glam asked me to join in today’s event with a fall cupcake recipe. I started thinking about what flavor to offer. Pumpkin obviously came to mind, as did anything with a rich spice. But then a childhood memory popped into my mind and was the inspiration I was looking for.
My mother used to make caramel popcorn balls every fall and I loved eating them! She’d make them from scratch and in the spirit of Halloween would wrap them in black and orange waxed paper tied with a pretty ribbon. She sometimes handed them out to Halloween trick-or-treaters. That was back in the day when it was safe to eat homemade goodies from your neighbors.
And so, here’s my variation of caramel corn cupcakes. I made a few large ones in parchment cups, and a few smaller ones in regular cupcake liners.
But here’s the fun twist. In addition to placing caramel corn on top of the cupcake, I also chopped some up and added it to the cupcake dough before baking. This adds a little more flavor to the cupcake and is a sweet surprise when biting into this tasty morsel.
After taking photos, I told my hubby he was now free to eat one. He ate four of them!! All in a row. That’s how much he loved them. But don’t tell him I told you that!
Caramel corn cupcakes can be a fun baking project with the kiddos. Let them place the caramel corn on top!
Caramel Corn Cupcakes
Ingredients
- 1/2 cup unsalted butter
- 1 cup sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/3 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup caramel corn coursely chopped
Frosting
- 3/4 cup unsalted butter room temperature
- 1/2 cup brown sugar
- 2 cups confectioners sugar
- 1 teaspoon pumpkin pie spice
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
- caramel corn for topping homemade or store bought
Instructions
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Preheat oven to 350 degrees F and line 12-cup muffin pan with cupcake liners.
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Melt the butter in a medium saucepan over medium heat. Stir butter occasionally over the heat until the butter is browned. Transfer to a large bowl and let cool for about 5 minutes. Whisk in the sugar, eggs, milk, and vanilla extract.
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In another bowl, mix the flours, baking powder, and salt. Add the dry ingredients to the wet ingredients and stir until blended. Mix in the chopped caramel corn.
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Divide the batter evenly into the prepared muffin cups (about 2/3 full).
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Bake the cupcakes for 18-22 minutes or until a toothpick inserted into the center comes out clean. Cool completely before frosting.
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To make the frosting, beat the butter and brown sugar on medium-high speed until light and fluffy. Add the remaining ingredients (except the caramel corn) and mix on low speed to combine. Increase speed and beat frosting until fluffy, for a couple of minutes.
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Spread layer of frosting over the top of each cupcake and garnish with the caramel corn, as desired.
Enjoy more seasonal cupcakes from my blogging friends!
Easy Halloween Cupcakes / Modern Glam
Best Cupcake Recipes / My 100 Year Old Home
Chocolate Bourbon Pecan Pie Cupcakes / My Sweet Savannah
Gluten and Dairy Free Chocolate Pumpkin Cupcakes / Zevy Joy
Caramel Apple Cupcakes / The Happy Housie
Caramel Corn Cupcakes / Town and Country Living
Mini Cauldron Cakes / Tatertots & Jello
Pumpkin Cupcakes with Cream Cheese Icing / Twelve on Main
Jack ‘O Lantern Halloween Cupcakes / Finding Lovely
Easy Kid-Friendly Halloween Treats / Pink Peppermint Design
Banana Ginger Teacakes / Life Is Better At Home
What a fun idea! I love caramel corn and I bet these taste so yummy! Thanks for joining us.
Holy moly these look delicious. And the popcorn is such a fun touch.
Jennifer, I don’t blame your hubby. your cupcakes look delish!