Caramel Corn Cupcakes Recipe

Caramel Corn Cupcakes Recipe

How To Make Caramel Corn Cupcakes

Sticky, luscious, and golden; these caramel corn cupcakes make the perfect creamy desserts! Enjoy bites of caramel and soft cake all in one sweet treat.

Preparation: 45 minutes
Cooking: 15 minutes
Total: 1 hour



For Cupcakes:

  • 1cupgranulated sugar
  • 1vanilla bean
  • cupscake flour
  • tspbaking powder
  • ½tspbaking soda
  • ½tspsalt
  • ½cupunsalted butter,(1 stick), room temperature
  • 2large eggs,room temperature
  • cupGreek yogurt,or sour cream, avoid non-fat versions of either
  • 1tbspvanilla extract
  • cupwhole milk

For Caramel Buttercream Frosting:

  • ¾cupbutter,(1½ sticks), room temperature
  • 2cupspowdered sugar
  • ½cupcaramel sauce


  1. Preheat oven to 350 degrees F. Prepare baking cup pans with about 15 cupcake liners.

  2. Add the granulated sugar and vanilla bean to the bowl of a stand mixer, and beat on medium speed for about 30 seconds until blended.

  3. Add in the cake flour, baking powder, baking soda and salt, and beat for an additional 1 minutes until well-mixed.

  4. Add the butter and mix on medium-low speed for about 2 minutes until well combined and a little crumbly.

  5. In a separate small mixing bowl, whisk together eggs, Greek yogurt, and vanilla extract until smooth. Add the egg mixture to the flour mixture and beat on medium speed until just combined.

  6. Slowly add the milk and mix on low speed until just combined. The batter will be very thin and liquid.

  7. Fill cupcake liners just over ½ full.

  8. Bake for 14 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it.

  9. Remove and let cool on a cooling rack.

Caramel Buttercream Frosting:

  1. Beat the butter in the bowl of an electric stand mixer fitted with the paddle attachment on medium-high speed for about 3 minutes, until light in color and fluffy.

  2. Reduce the speed to low, add powdered sugar, and mix until completely incorporated. Turn off the mixer, and then add caramel.

  3. Beat frosting on low to combine, and then increase to medium-high and beat for about 2 minutes, until airy and thoroughly mixed. If the frosting is too thin, add an extra ¼ to ½ cup of powdered sugar to thicken.

  4. Once the cupcakes have reached room temperature, frost with the caramel frosting.

  5. Serve and enjoy!

Recipe Notes

Store in an air-tight container and refrigerate if not using immediately.


  • Calories: 360.29kcal
  • Fat: 16.82g
  • Saturated Fat: 10.37g
  • Trans Fat: 0.62g
  • Monounsaturated Fat: 4.32g
  • Polyunsaturated Fat: 0.78g
  • Carbohydrates: 50.02g
  • Fiber: 0.37g
  • Sugar: 29.95g
  • Protein: 3.28g
  • Cholesterol: 67.52mg
  • Sodium: 214.01mg
  • Calcium: 67.17mg
  • Potassium: 56.42mg
  • Iron: 1.39mg
  • Vitamin A: 148.00µg
  • Vitamin C: 0.03mg
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