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Salted Caramel Popcorn Cupcakes

Popcorn & Salted Caramel Cupcakes

Vanilla sponge, salted caramel buttercream, sweet caramel popcorn

Course Dessert
Cuisine American
Keyword Cupcake
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 12
Author thebakingexplorer



  • 175 g Butter
  • 175 g Caster sugar
  • 3 Eggs large
  • 2 tsp Vanilla extract
  • 175 g Self raising flour


  • 300 g Icing sugar
  • 150 g Baking spread
  • 1 1/2 tsp Caramel extract
  • 1/2 tsp Salt

Filling & Decoration

  • 175g Carnation caramel
  • 1 tsp Salt
  • 1 bag of Toffee popcorn
  • Edible glitter


  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and line a cupcake tin with paper cases

  2. To make the cupcakes cream together the butter and the caster sugar

  3. Add the eggs, one at a time, mixing between each addition. Then add the vanilla extract
  4. Fold in the self raising flour
  5. Divide the mixture between the cupcakes cases, and bake them for 20-25 minutes until then are golden brown. Put them on a rack to cool completely

  6. Mix together the caramel and the salt. Once the cupcakes have cooled, use a knife or cupcake corer to make a hole in each cake, then fill it with the caramel mixture

  7. Make the buttercream by mixing together the butter, the icing sugar, caramel extract and salt. When the cupcakes are fully cool, use a piping bag and nozzle to swirl the buttercream onto each one

  8. Stick the toffee popcorn all over the buttercream and add edible glitter, serve immediately

  9. Store in an airtight container in a cool place, eat leftovers within 3 days