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Caramel Corn Cupcakes

Caramel Corn Cupcakes




12 cupcakes


25 minutes


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  • 1-1/4 cups all-purpose flour
  • 1 cup sugar
  • 1/3 cup fine cornmeal
  • 2 teaspoons Fleischmann's® Baking Powder
  • 1/2 teaspoon salt
  • 1/3 cup butter, melted
  • 1/2 cup milk
  • 2 teaspoons pure vanilla extract
  • 1/3 cup egg whites

Caramel Corn

  • 1/4 cup brown sugar
  • 2 tablespoons butter, softened
  • 1 tablespoon Beehive® OR Crown® Golden Syrup
  • 1/4 teaspoon baking soda
  • 2 cups plain popped popcorn


  • 1/2 cup butter, softened
  • 2 tablespoons 35% whipping cream
  • 2 teaspoons pure vanilla extract
  • 2-1/2 cups icing sugar



  1. Cupcakes: Preheat oven to 350°F (180°C). Line a 12-cup muffin pan with baking cups. In a large mixing bowl, stir together flour, sugar, cornmeal, baking powder and salt. Add butter, milk and vanilla; beat on medium-low for 2 minutes or until well combined. Add egg whites; beat on medium for 2 minutes. Fill each muffin cup halfway with batter. Bake for 20 to 25 minutes or until a tester inserted into the centre of a cupcake comes out clean. Transfer to a wire rack and let cool completely.
  2. Caramel Corn: Stir together brown sugar, butter and corn syrup in a medium heatproof bowl. Microwave on High for 2 minutes. Stir in baking soda. Arrange popcorn on a baking sheet lined with parchment paper. Drizzle with caramel; stir to coat. Bake, stirring once, for 8 minutes. Cool until set; break into clusters.
  3. Frosting: Beat butter with whipping cream and vanilla until smooth; gradually beat in icing sugar until fluffy. Pipe frosting onto each cupcake; garnish with clusters of caramel corn.


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