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?

How to make Toffee Popcorn Cupcakes

Ingredients you’ll need:

• cake flour
• baking powder
• baking soda
• salt
• large eggs
• caster/granulated sugar
• vanilla extract
• unsalted butter
• Greek-style yogurt
• toffee popcorn

For the buttercream frosting:

• icing/powdered sugar
• unsalted butter
• milk
• vanilla extract
• toffee popcorn

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.

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. 🙂

Try these delicious cupcakes next!

• Chocolate Coconut Cupcakes
• Summer Berry Cupcakes
• Margarita Cupcakes

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Toffee Popcorn Cupcakes

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

Author: Marsha

Prep Time: 30 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 45 minutes minutes

Yields: 12 – 14 cupcakes

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Ingredients

For the Cupcakes

• 1 ½ cups (190g) cake flour*
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 2 large eggs, room temperature
• ¾ cup (150g) caster/granulated sugar
• 2 teaspoons vanilla extract
• ½ cup (115g) unsalted butter, melted
• ½ cup (120g) Greek-style yogurt
• 2 oz (60g) toffee popcorn

For the Frosting

• 4 cups (500g) icing/powdered sugar
• 1 cup (226g) unsalted butter, softened
• 2 – 3 tablespoons milk
• 1 teaspoon vanilla extract
• 1 oz (30g) toffee popcorn, finely crushed
• Toffee popcorn, to decorate

Instructions

For the Cupcakes

• Preheat the oven to 180C/350F/Gas 4. Line a 12-cup muffin tin with muffin cases, and set aside.
• Whisk together the flour, baking powder, baking soda, and salt. Set aside.
• Whisk together the eggs. Add the sugar, and whisk until combined. Add the vanilla extract, butter, and yogurt, and whisk until combined. Fold in the dry ingredients, then fold in the popcorn.
• Divide the batter evenly between the muffin cases, filling 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

• Using a handheld or stand mixer fitted with the paddle attachment, beat the butter on high until pale and creamy. 
• Add half of the icing sugar and, starting on low speed and working up to high, beat until smooth and combined. Repeat with the remaining icing sugar.
• Add the milk, and beat on high until light and fluffy. Add more milk if too thick, or more icing sugar if too thin.
• On low speed, mix in the crushed popcorn until evenly incorporated.
• Pipe or spread the frosting onto the cooled cupcakes. Top each cupcake with toffee popcorn, and enjoy!

Recipe Notes

*Make your own cake flour! Measure out 1 and 1/2 cups (190g) of plain/all-purpose flour, remove 3 tablespoons, and replace with 3 tablespoons of cornflour/cornstarch. Sift well.

Leftover cupcakes can be stored, in an airtight container, in the fridge for up to 3 days.

Nutrition Information:

Serving: 1cupcakeCalories: 515kcalCarbohydrates: 80gProtein: 3gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 8gCholesterol: 80mgSodium: 138mgFiber: 1gSugar: 73g

Nutrition information is automatically calculated, so should only be used as an approximation.

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