Salted Caramel Popcorn Cupcakes

I have created a monster. Genuinely, I think there are some things that are probably best left in my imagination for the sake of people’s dental and pancreatic health and this is definitely one of them. I have been thinking about doing a popcorn cupcake for a while and then that morphed into a toffee popcorn cupcake and then finally I thought that actually salted caramel is way nicer than toffee so… yeah.


It is a vanilla sponge, with a salted caramel core, salted caramel buttercream icing, Butterkist toffee popcorn and salted caramel sauce drizzled on top.


Here, have a recipe:


  • 175g Softened Butter
  • 175g Golden Caster Sugar
  • 1 Vanilla Pod deseeded or scraped or whatever you call it or you can use 2 teaspoons of Vanilla Essence instead
  • 3 Large Eggs
  • 175g Self-raising Flour


  • 2 quantities of Nigella’s salted caramel sauce (hold some back for the icing and the drizzle)


  • 80g butter, softened
  • 400g icing sugar, sieved
  • 3 tablespoons milk
  • 100g of the salted caramel


  • Butterkist Toffee Popcorn (or similar)
  • Few tbsp of salted caramel


  1. Preheat the oven to 170 C
  2. Put the butter and sugar into bowl and mix until light and fluffy. You can’t over mix it, so when you think it is done enough, do it a bit more.
  3. Scrape in the vanilla seeds (or put in the essence) and add the eggs whizzing well between each egg and scraping the sides clean
  4. Add the flour and fold into the egg/sugar/butter mixture
  5. Bake for about 18minutes but keep an eye on them from 10 minutes. They are done when they are all springy and your skewer comes out clear
  6. Leave on a cooling rack for 30 minutes or so until they are totally cool
  7. Next, take the corer or use a sharp knife to take out the centres. Push a bit of the caramel sauce into the middle of each one. Make sure you save some caramel left for the icing and for the tops of the cake.
  8. For the icing cream the butter until it is really really soft and add a small amount of the icing sugar. Keep adding icing sugar slowly, adding milk in between additions to moisten the mixture if you need to. If the mixture is too hard or looks like it is cracking when you make peaks with it, add a splash more milk. Add more icing sugar if it is too sloppy or buttery. Next add the caramel you will probably need to add bit more icing sugar was needed to stiffen it up again. Beat until fluffy and smooth.
  9. Pipe it on to the cakes starting at the outside and working in and up – you don’t have to be very neat about the icing as the popcorn covers it.
  10. Cover the top with as much popcorn as will fit and then a bit more.
  11. Get a disposable icing bag and add a few tablespoons of caramel, cut the very tip off and drizzle over the cakes to finish

And there we have it. Sorry, world.


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