Eat popcorn in a whole new way with these sweet and salty popcorn cupcakes. It’s simple, it’s easy and your kids including you, will LOVE it.
*Best eaten while watching a movie*
I can only imagine your thoughts are going in either direction: “YES!” to brown butter and salted caramel or, “What? Popcorn cupcakes?!” Yes, I did! They do exist!
It’s not the first time this has been done and it sure won’t be my last!
The first time I’ve heard of popcorn cupcakes was a year ago in a Sandra Lee magazine. Now I would link to which edition but honestly, I don’t remember. What I do remember, is how pretty she made those cupcakes look. Have you taken a peek into this magazine? Sandra has some of the most tastiest looking recipes that appear to be pretty simple to make for the average home cook. Definitely not intimidating at all and we all know, I don’t really cook.
Not only that, she and/or her team of stylists are seriously talented. I sometimes find myself flipping through her magazine not just for the recipes but to see what’s “in” with the upcoming season based on the styling of the dining room and dessert tables. It almost makes me what to change careers and become some sort of interior designer/stylist.
As you can see, I find her to be very influential. I even made a cake recipe inspired by her. Now you might laugh at my photography, but that’s ok. It was shot a year ago and looking back at it, I laugh too. It’s my Spooky Spider Cake. The recipe isn’t hers but the design of the cake was inspired by her. I’m sure that was probably in her September or October 2013 edition.
Even though it’s been a year from the last time I’ve seen popcorn cupcakes I figured, I’d just make my own. It doesn’t seem too complicated, right? Take your favorite cake recipe, I took the white cake recipe found HERE, and frost the tops with brown butter salted caramel frosting and stick the popcorn right on top. Easy?
I know :)
And if you love caramel (salt is optional) then, you’ll LOVE these. Plus, it’s made with browned butter. Who doesn’t like browned butter?! I would need to talk to that person if I ever found out.
- 2 1/4 all-purpose flour
- 1 2/3 cups granulated sugar
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2/3 cup vegetable shortening
- 1 1/4 cups whole milk
- 1 teaspoon clear vanilla extract
- 5 egg whites
- 1/2 cup salted butter
- 1 cup packed light brown sugar
- 1/4 cup plus 2 tablespoons half-and-half
- 1 teaspoon Kosher salt
- 2 1/2 cups confectioner's sugar
- 1-2 teaspoons sea salt
- 1 bag buttered popcorn, popped
- Heat oven to 350 degrees F. Place a paper baking cup or silicone cup in each of the 24 cupcake wells of the muffin pan; set aside.
- In large bowl, beat all white cake ingredients together (except egg whites) until just combined.
- Beat in egg whites for 2 minutes. Pour batter into baking pan.
- Bake 15 to 20 minutes or until a toothpick inserted in center of cupcakes come out clean. Cool 10 minutes in pan before removing to a wire rack for additional cooling.
- Meanwhile, in a 2-quart saucepan, melt butter over medium-high heat until butter becomes a dark golden brown (amber color) with a nutty aroma, 3 to 5 minutes. Watch closely to prevent burning of the butter.
- Add brown sugar and boil for 1 minute, whisk continuously. Decrease heat to medium and add 1/4 cup half-and-half and Kosher salt. Continue whisking for 2 minutes. Add more salt if needed.
- Remove from heat and reserve 3 tablespoons of brown butter salted caramel in a small bowl; set aside. This will be used to drizzle the popcorn.
- Allow the remaining caramel to cool till warm to the touch. Add 2 cups of confectioner's sugar and whisk until just combined. Note: some brown sugar-caramel clumps may be seen which is ok. Add the remaining 1/2 cup confectioner's sugar if needed to stiffen frosting.
- Place a large dollop of frosting onto cupcakes and spread to create dome-shaped tops.
- Before the frosting dries, randomly place popcorn onto the applied frosting.
- Reheat reserved caramel if necessary by heating in the microwave for 15 seconds. Drizzle caramel above popcorn cupcakes. Sprinkle a pinch of sea salt and repeat process with remaining cupcakes. ENJOY!
Heavy cream may be used to substitute half-and-half.
If Kosher salt is unavailable, use sea salt and begin with 1/2 teaspoon and increase to taste as needed.
Have you made any of my recipes? I would love to see them. Snap a pic and use the #urbanbakes on your public Instagram and Twitter.
Recipe source: www.urbanbakes.com
Don’t forget to check out my other Caramel and Sweet & Salty Favorites
- Caramel Toffee Blondies
- Sweet & Salty Boozy Irish Truffle Cake (adult only recipe)
- Sweet and Salty Carmelitas
- Chewy Turtle Snack Cake
- Caramel Macchiato Ice Cream
- Turtle Cheesecake Tartlets (guest post)