Some recipes are just pure fun to make, and these caramel corn cupcakes are one of them. They take a classic vanilla cupcake, dress it up with a silky caramel frosting that has just the right hint of pumpkin spice, and then finish with a playful crunch of caramel corn on top. It’s comfort food in cupcake form, and it always feels a little extra special.
The Secret to Flavor and Texture
The real secret to these cupcakes lies in the balance of textures and flavours. The sponge itself is soft, light, and not overly sweet. By browning the butter first, you get that rich, nutty depth that takes the base to the next level. Then comes the frosting: whipped butter and sugar with swirls of dulce de leche for that creamy caramel goodness. A touch of pumpkin pie spice warms the whole thing up and makes each bite feel like a cozy autumn hug. Finally, the caramel corn topping is the crown jewel – sweet, crunchy, and a little whimsical. It’s the kind of decoration that makes people smile before they even take their first bite.
I love that these cupcakes are versatile, too. They’re perfect for fall gatherings when pumpkin spice is everywhere, but they’re just as welcome at a birthday party or even a movie night at home. They look bakery-worthy without being complicated, and you can make them in advance if you need to. Bake the cupcakes ahead of time, pipe on the frosting when you’re ready to serve, and then pile on the caramel corn. Trust me, everyone will be impressed.
So whether you’re baking for family, friends, or just because you love a good cupcake, these caramel corn cupcakes are guaranteed to be a hit. They combine everything I love – a little indulgence, a lot of flavor, and a playful finishing touch that makes them unforgettable.
Caramel Corn Cupcakes
Equipment
- Skillet
Ingredients
For the cupcakes
- 1 cup granulated sugar 200g
- 1 stick butter softened (½ cup / 115g)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour 120g
- ⅓ cup almond flour 35g
- 1 teaspoon baking powder
- ½ cup whole milk 120ml
- ½ teaspoon salt
For the Frosting
- 1½ sticks unsalted butter softened (¾ cup / 170g)
- 2 cups powdered sugar 240g
- ½ teaspoon vanilla extract
- ½ cup dulce de leche 150g
- ¾ teaspoon pumpkin pie spice
For topping:
- Caramel corn as much as you like
Instructions
- Preheat the oven to 350ºF / 175ºC and line a muffin tin with paper liners.
- Melt the butter in a skillet and allow to heat for 5–9 minutes until golden brown.
- Set aside to cool slightly in a bowl.
- Once cooled, whisk in the sugar, eggs, milk and vanilla.
- In a large bowl combine the flour and almond flour, baking powder and salt then add in the butter mixture.
- Whisk until just combined – you do not want to overmix.
- Fill each muffin case ¾ full then bake in the oven for around 18–22 minutes until a toothpick inserted into the center comes out clean or until the top springs back when pressed gently.
- Allow to cool for five minutes in the baking tin then transfer to a cooling rack to cool completely.
- To make the frosting, mix together the butter, powdered sugar and pumpkin pie spice. Add in the vanilla extract and beat until fluffy.
- Swirl in the dulce de leche with a spatula but do not mix in completely to leave visible swirls.
- Transfer to a piping bag and pipe onto the top of each cooled cupcake.
- Top with an abundance of caramel corn.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @Addthelove_ on Instagram and hashtag it #Addthelove.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @Addthelove_ on Instagram and hashtag it #Addthelove.
