Caramel Corn Cupcakes

  • Level: Easy
  • Total: 1 hr 30 min
  • Active: 45 min
  • Yield: 12 cupcakes
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For the cupcakes:

1 stick unsalted butter

1 cup granulated sugar

2 large eggs

1/2 cup whole milk

1 teaspoon pure vanilla extract

1 cup all-purpose flour

1/3 cup almond flour

1 teaspoon baking powder

1/2 teaspoon salt

For the frosting:

1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature

2 cups confectioners' sugar

3/4 teaspoon pumpkin pie spice

1/8 teaspoon salt

1/2 teaspoon pure vanilla extract

1/2 cup dulce de leche

Caramel corn, for topping


  1. Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Melt the butter in a small skillet over medium heat; cook, swirling the pan occasionally, until the butter is browned, 6 to 9 minutes. Immediately transfer to a medium bowl and let cool slightly. Whisk in the granulated sugar, eggs, milk and vanilla.
  2. Whisk the all-purpose flour, almond flour, baking powder and salt in a large bowl. Add the brown butter mixture and whisk until just combined (do not overmix).
  3. Divide the batter among the prepared muffin cups, filling them three-quarters of the way. Bake until the tops of the cupcakes spring back when gently pressed, 18 to 22 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely.
  4. Meanwhile, make the frosting: Beat the butter, confectioners' sugar, pie spice and salt in a large bowl with a mixer on medium speed until just combined. Increase the mixer speed to medium high. Add the vanilla and beat until fluffy, about 3 minutes. Swirl in the dulce de leche with a rubber spatula, leaving some streaks. Transfer to a piping bag fitted with a round tip. Pipe onto the cupcakes and top with caramel corn.

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