Irresistible Caramel Corn Cupcakes: Your Ultimate Fall & Halloween Treat

Delight in the sweet and salty symphony of our Caramel Corn Cupcakes! These captivating treats feature moist caramel cupcakes, crowned with velvety caramel frosting, and generously adorned with homemade caramel popcorn, studded with festive candy corn and crunchy cashews. A seasonal masterpiece brought to you by our talented contributor, Lauren Kapeluck of EllenJay Events, perfect for any autumn gathering or spooky celebration.

Embrace the Sweetness of Autumn Baking

Happy Fall, fellow baking enthusiasts! I am absolutely thrilled to be back in the kitchen, fully immersed in the joy of baking and creating delightful cupcakes after a brief hiatus. Autumn, with its crisp air and vibrant colors, is undeniably one of my most cherished seasons for whipping up comforting and festive treats. I simply couldn’t let another month pass without sharing a brand-new, mouth-watering recipe with all of you!

Prepare yourselves for an unparalleled caramel experience, because this particular cupcake is an ode to all things sugary, buttery, and irresistibly rich. It’s a triple threat of caramel goodness, featuring a tender Caramel Cake base, lavish Caramel Frosting, and a crowning glory of crunchy, homemade Caramel Corn. Fair warning: this creation is wonderfully sweet – but let’s be honest, isn’t the entire month of October dedicated to indulging in every sugary and candy-laden delight imaginable? I’ve been dreaming about this extraordinary Caramel Corn Cupcake for months, envisioning its perfect balance of flavors and textures, and I am beyond excited to finally bring it to life and share it with you.

The Star of the Show: Homemade Caramel Corn Topping

Without a doubt, my favorite element of these delightful cupcakes is the homemade caramel corn adorning the top. It doesn’t just add an incredible crunch and depth of flavor; it also makes a truly festive statement, instantly elevating the visual appeal of these treats. And while the word “homemade” might sound a little daunting, I assure you, this recipe is surprisingly simple to execute. The journey begins with a humble bag of microwave popcorn, transforming into something spectacular. You’ll simply melt a few key ingredients on the stovetop to create a luscious caramel sauce, then gently coat your popcorn before a quick bake in the oven. Easy, right? The result is an addictive, golden-brown caramel corn that’s chewy, crunchy, and utterly irresistible – a perfect complement to the soft cupcake base.

Making your own caramel corn allows you to control the quality of ingredients and achieve that perfect balance of sweet and slightly salty notes that store-bought versions often lack. This personalized touch truly makes all the difference, turning a simple cupcake into a gourmet dessert experience. It’s also an incredibly rewarding process, filling your kitchen with the warm, inviting aroma of caramelized sugar, setting the perfect autumn mood.

Customizing Your Caramel Corn Masterpiece

To truly jazz up your homemade caramel corn and add an extra layer of sweet and salty intrigue, incorporate a few of your favorite “mix-ins.” For this particular recipe, I chose classic candy corn for a pop of Halloween color and extra sweetness, along with creamy white chocolate chips for a delightful melt-in-your-mouth texture, and crunchy cashew halves to introduce a perfect nutty contrast. However, the beauty of this recipe lies in its versatility! Feel free to experiment with any nuts you adore – pecans, walnuts, or even peanuts would be absolutely divine. For an even more indulgent twist, consider chopped pieces of your favorite chocolate bars or sprinkles for added fun. The possibilities are endless, allowing you to tailor this treat to your exact preferences.

One of the best practical tips for preparing these cupcakes is that you can easily make the caramel corn a day or two in advance. Simply store it in an airtight container at room temperature until you’re ready to assemble your cupcakes. This makes your baking day much less hectic and allows you to focus on the other delicious components. Just be sure to hide it from hungry hands (including your own!) to ensure there’s plenty left for topping your beautiful cupcakes!

The Perfect Fall & Halloween Sweet Treat

If you’re on the hunt for the ultimate fall dessert or a show-stopping Halloween sweet that will impress everyone, this Caramel Corn Cupcake recipe is precisely what you need. It embodies all the cozy, comforting flavors of autumn while offering a festive nod to the spooky season. Imagine presenting these at your next autumn potluck, a Halloween party, or simply enjoying them with a warm cup of coffee or cider on a crisp evening. They’re guaranteed to be a hit and become a cherished part of your seasonal baking repertoire. I sincerely hope you all enjoy baking and, more importantly, devouring these incredible cupcakes!

Caramel Corn Cupcakes Recipe

This recipe, crafted by the talented Lauren Kapeluck, yields approximately 22 delectable cupcakes. Get ready to embark on a sweet adventure!

For the Caramel Cupcakes:

These cupcakes form the tender, flavorful base for our caramel masterpiece. Their delicate crumb and subtle caramel notes provide the perfect foundation for the rich frosting and crunchy topping.

• 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

1. Preheat your oven to 350 degrees F (175 degrees C). Line two standard muffin pans with cupcake liners, preparing them for your delicious batter.
2. In a large bowl, whisk together the dry ingredients: flour, baking powder, and salt. Set this mixture aside for later incorporation.
3. In a separate small bowl, combine the milk and vanilla extract. This will be added to the batter in alternating steps. Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter and both the dark brown sugar and granulated sugar on medium speed until the mixture is light, fluffy, and pale in color. This process typically takes about 3-5 minutes, ensuring a smooth and airy base.
5. Add the eggs one at a time, beating well after each addition until fully incorporated. Remember to scrape down the sides of the bowl with a spatula after each egg to ensure everything is evenly mixed.
6. With the mixer on low speed, gradually add the flour mixture and the milk mixture, alternating between the two. Begin and end with the flour mixture (e.g., 1/3 flour, 1/2 milk, 1/3 flour, 1/2 milk, 1/3 flour). Mix until just combined, being careful not to overmix, which can lead to dry cupcakes. Scrape down the sides of the bowl as necessary to ensure all ingredients are well incorporated.
7. Fill each cupcake liner approximately 2/3 full with the prepared batter. This ensures they bake evenly and don’t overflow.
8. Bake for 18-20 minutes, or until a wooden toothpick inserted into the center of a cupcake comes out clean.
9. Allow the cupcakes to cool in their pans for about 5 minutes before carefully transferring them to a wire rack to cool completely. It’s crucial that cupcakes are fully cooled before frosting to prevent the frosting from melting.
10. Once the cupcakes are completely cool, frost generously with the luscious Caramel Frosting and then crown them with your delightful Caramel Corn topping.

For the Caramel Frosting:

This rich and creamy caramel frosting perfectly complements the cupcake, adding another layer of deep caramel flavor and a smooth, luxurious texture.

• 1/2 cup unsalted butter
• 1 cup dark brown sugar
• 1/3 cup heavy cream
• 1 teaspoon vanilla extract
• 3 cups confectioner’s sugar

1. In a medium saucepan, melt the unsalted butter over medium heat.
2. Add the dark brown sugar and heavy cream to the melted butter. Continue to cook on medium-low heat, stirring constantly, until the sugar is completely dissolved and the mixture is smooth, about 2 minutes. Bring it to a gentle simmer, but do not let it boil vigorously.
3. Remove the saucepan from the heat and stir in the vanilla extract.
4. Allow the caramel mixture to cool for approximately 10 minutes. This cooling period is important before adding the confectioner’s sugar, as it helps prevent a runny frosting.
5. Transfer the slightly cooled caramel mixture to the bowl of a stand mixer.
6. With the mixer on low speed, gradually add the confectioners’ sugar, 1 cup at a time, beating until the frosting is smooth, creamy, and holds its shape. Increase speed to medium-high and beat for an additional 2-3 minutes to incorporate air and achieve a light, fluffy consistency.
7. Immediately frost your completely cooled cupcakes.

NOTE: This caramel frosting is best used immediately after preparation as it tends to stiffen quite quickly. If you find your icing becomes too firm to spread, simply add a splash (about 1-2 teaspoons) of heavy cream and stir vigorously, or beat it again briefly in the stand mixer. It will regain its smooth, spreadable consistency, making it easy to work with once more.

For the Homemade Caramel Corn:

This crunchy, sweet-and-salty topping is easy to make and provides an irresistible contrast to the soft cupcake and creamy frosting.

• 1 bag microwave popcorn (approximately 3.5 oz / 100g, popped)
• 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

1. Preheat your oven to 250 degrees F (120 degrees C). Prepare a large baking sheet by lining it with parchment paper or a silicone baking mat for easy cleanup.
2. Pop the bag of microwave popcorn according to the package directions. Once popped, carefully remove any unpopped kernels and place the fluffy popcorn in a very large heatproof bowl. Set aside.
3. In a large stock pot or heavy-bottomed saucepan, melt the unsalted butter over medium heat. Once melted, stir in the light brown sugar, light corn syrup, and salt. Bring the mixture to a boil.
4. Once boiling, reduce the heat to medium-low and let the caramel mixture gently boil and stir for about 10 minutes. The caramel should be bubbling consistently and deepen to a rich amber color. This cooking time helps achieve the right consistency for coating the popcorn.
5. While the caramel is simmering, in a small bowl, combine the baking soda and vanilla extract. This mixture will create a light, foamy texture in the caramel, allowing it to coat the popcorn more effectively.
6. Remove the pot of caramel from the heat. Immediately stir in the vanilla and baking soda mixture. The caramel will foam up significantly and become lighter in color and texture.
7. Without delay, pour the popped popcorn into the caramel in the large stock pot. Using a sturdy wooden spoon or heatproof spatula, gently fold the popcorn with the caramel until all the pieces are evenly coated. Work quickly but carefully.
8. Pour the coated popcorn onto your prepared baking sheet, spreading it out into a single, even layer. This ensures even baking and crisping.
9. Bake the popcorn for 15 minutes. After 15 minutes, remove from the oven, gently stir the popcorn to redistribute it, and then return to the oven to bake for another 15 minutes. This two-stage baking helps create a wonderfully crispy caramel corn.
10. Remove the caramel corn from the oven and stir it one last time on the baking sheet to prevent clumping as it cools.
11. While the popcorn is still hot and sticky from the oven, immediately sprinkle in the candy corn, cashew halves, and white chocolate chips. Stir gently to distribute these mix-ins evenly. The residual heat will slightly soften the white chocolate, helping it adhere to the popcorn.
12. Allow the caramel corn to cool completely on the baking sheet. Once cool, it will harden and become delightfully crunchy. Break any larger clumps apart if necessary.
13. Add this amazing caramel corn to the tops of your cooled cupcakes. Store any remaining caramel corn in an airtight container at room temperature for up to a week.

Discover More Fall & Festive Baking Inspiration!

If you loved these Caramel Corn Cupcakes, you might also enjoy exploring these other delightful recipes perfect for the season:

• Pumpkin Cupcakes
• Chocolate Turtle Cupcakes
• Honey Cupcakes
• Apple Pie Cupcakes
• Apple Butter Cupcakes

For even more irresistible cake recipes, charming cupcake ideas, and insightful baking tutorials, be sure to visit our extensive Fall Baking Gallery!