Here is the recipe for my Caramel Popcorn Vanilla Cupcakes:



750ml Cake flour
20ml Baking powder
5ml Salt
250g Butter
375ml Sugar
3 Large eggs
10ml Vanilla essence
375ml Milk
125ml Caramel chips
Bag of Caramel popcorn


250g Cream Cheese, room temperature
125ml Butter, room temperature
5 cups Icing Sugar
30 ml Vanilla Essence
2 bars Salted Caramel


  1. Preheat the oven to 180 degrees Celsius and line a muffin pan with paper liners.
  2. Sift the flour, baking powder and salt.
  3. Using an electric mixer beat the butter and sugar until light and fluffy.
  4. Add each egg one at a time ensuring that it is well mixed before adding the next one.
  5. Add the vanilla essence to the egg mixture and mix.
  6. Fold the milk and egg mixture into the flour mixture.
  7. Mix in the Caramel chips.
  8. Using an ice-cream scoop to ensure consistency, scoop out dollops of batter to about 3/4 of the way up the cupcake liner. Bake for 10- 15 minutes until well risen and springy to the touch.

To make the icing:

  1. Whip the butter and cream cheese for a couple minutes. Gradually mix in the icing sugar and vanilla essence. Melt the caramel until it is soft in the microwave and add to the mixture.
  2. Beat the entire frosting mixture again for another couple of minutes to make sure it’s nice and creamy.
  3. Ice cupcakes as desired and decorate with a few pieces of popcorn.

Published by Nadia Hoffmann