Toffee Popcorn Cupcakes

Toffee Popcorn Cupcakes – Deliciously moist and fluffy vanilla cupcakes stuffed full of toffee popcorn, and topped with a creamy buttercream frosting with popcorn bits!

Yup. I made cupcakes and stuffed them full of popcorn. TOFFEE popcorn. Even the buttercream frosting has crushed popcorn in it. ↓

These Toffee Popcorn Cupcakes are just so fun to make, and even more fun to eat. Why not change things up, and serve these on movie night?

To make these cupcakes, simply whisk together the flour, baking powder, baking soda, and salt. Set aside.

Whisk together the eggs and sugar until combined. Add the vanilla extract, butter, and yogurt, and whisk until combined. Fold in the dry ingredients, then fold in the toffee popcorn.

Divide the batter evenly between a muffin pan lined with muffin cases, filling them only 2/3 full. Place a few extra popcorn pieces on top, if desired.

Bake for 15 – 20 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool for 5 minutes in the pan, before transferring them to a wire rack to cool completely before frosting.

For the frosting, beat the butter until pale and creamy. Add half of the icing sugar and beat until smooth and combined. Repeat with the remaining icing sugar. Add the milk, and beat until light, fluffy, and spreadable.

Mix in the crushed popcorn until evenly incorporated.

Pipe or spread the frosting onto the cooled cupcakes, then top each cupcake with toffee popcorn.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

For the buttercream frosting, I folded in some crushed popcorn for even more bite and flavour. If you leave some bigger chunks in the frosting, you may find it hard to pipe it onto the cupcakes (unless you use a big tip), so be sure to finely crush them. I left some in, so I spread mine onto the cupcakes instead. 🙂

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #simplybakeblog. I’d love to see!

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