Caramel Corn Cupcakes – caramel cupcakes topped with caramel frosting and crunchy caramel popcorn studded with candy corn and cashews. A Halloween cupcake recipe by our contributor, Lauren Kapeluck of EllenJay Events.
Happy fall! I’m excited to be back sharing cupcakes — and this season I wanted to create something extra sweet and festive. These Caramel Corn Cupcakes combine three layers of caramel: a caramel-flavored cupcake, a rich caramel frosting, and crunchy homemade caramel corn on top. If you love caramel and a little salty-sweet crunch, these Halloween-ready cupcakes deliver. They’re indulgent, fun to assemble, and perfect for autumn gatherings or a candy-filled October celebration.
The highlight is the homemade caramel corn used as a cupcake topper. It creates a dramatic presentation and adds delightful texture. Don’t be intimidated by “homemade” — the caramel corn starts with a bag of microwave popcorn and a simple stovetop caramel sauce, then finishes in the oven. Once cooled, I mix in candy corn, white chocolate chips, and cashews for extra flavor and color. You can make the caramel corn a day or two ahead and keep it in an airtight container so it’s ready when you assemble the cupcakes.
For the mix-ins feel free to customize: swap cashews for pecans or almonds, add chopped candy bars, or use different chocolate chips. The combination of buttery caramel, tender cake, and crunchy popcorn creates an addictive contrast. These are great for parties, school events, or a weekend bake when you want an eye-catching, flavorful treat.
If you want a seasonal, sweet and salty cupcake that’s sure to please, this recipe is a winner. Below you’ll find the full ingredient lists and step-by-step directions for the cupcakes, the caramel frosting, and the caramel corn topping. Enjoy baking!
CARAMEL CORN CUPCAKES
recipe by Lauren Kapeluck
(makes 22)
For the Caramel Cupcakes:
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1 cup unsalted butter, softened
1 1/2 cups dark brown sugar
1/2 cup granulated sugar
4 eggs
- Preheat the oven to 350°F and line muffin pans with cupcake liners.
- Whisk together the flour, baking powder, and salt in a large bowl; set aside.
- Combine the milk and vanilla in a small bowl; set aside.
- In the bowl of a stand mixer, beat the butter with both sugars on medium speed until light and fluffy.
- Add the eggs one at a time, beating well after each and scraping the bowl as needed.
- Alternately add the flour mixture and the milk, beginning and ending with the flour. Mix until just combined and scrape the bowl.
- Fill cupcake liners about two-thirds full with batter.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cupcakes in the pans for 5 minutes, then transfer to wire racks to cool completely.
- When cool, frost each cupcake with the Caramel Frosting and top with the Caramel Corn.
For the Caramel Frosting:
1/2 cup unsalted butter
1 cup dark brown sugar
1/3 cup heavy cream
1 teaspoon vanilla extract
3 cups confectioners’ sugar
- Melt the butter in a saucepan over medium heat.
- Add the brown sugar and heavy cream and cook on medium-low, stirring, until the sugar dissolves, about 2 minutes.
- Remove from heat and stir in the vanilla.
- Allow the mixture to cool about 10 minutes.
- Transfer to the bowl of a stand mixer.
- Add the confectioners’ sugar one cup at a time and beat until smooth and spreadable.
- Frost the cooled cupcakes.
NOTE: This frosting begins to firm up after a few minutes. If it stiffens, add a splash of heavy cream and stir until smooth again before spreading.
For the Caramel Corn:
1 bag microwave popcorn
1/2 cup unsalted butter
1 cup light brown sugar
1/4 cup light corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1 cup candy corn
1 cup cashew halves
1/2 cup white chocolate chips
- Preheat the oven to 250°F.
- Pop the microwave popcorn according to package directions. Set aside and remove any unpopped kernels.
- In a large stockpot, melt the butter with the brown sugar, corn syrup, and salt over medium heat.
- Let the mixture boil and stir continuously for about 10 minutes, until the caramel is bubbling and amber in color.
- In a small bowl, combine the baking soda and vanilla.
- Remove the pot from heat and stir in the vanilla-baking soda mixture; the caramel will become light and foamy.
- Immediately pour the popcorn into the caramel and gently fold with a wooden spoon to coat evenly.
- Spread the coated popcorn on a baking sheet in an even layer.
- Bake for 15 minutes, stir gently, then bake for another 15 minutes.
- Remove from the oven and stir once more.
- While the popcorn is still hot, stir in the candy corn, cashews, and white chocolate chips so they adhere to the warm caramel.
- Allow the caramel corn to cool completely, then top the frosted cupcakes. Store any leftover caramel corn in an airtight container.
YOU MAY ALSO ENJOY:
Pumpkin Cupcakes
Chocolate Turtle Cupcakes
Honey Cupcakes
Apple Pie Cupcakes
Apple Butter Cupcakes
Find more cake recipes, cupcake recipes and tutorials in our Fall Baking Gallery!
