Recipe courtesy of Pam Jeffers

Golden Butter Popcorn Cupcakes

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  • Level: Easy
  • Total: 55 min
  • Prep: 25 min
  • Cook: 30 min
  • Yield: 24 cupcakes
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1 16-to-18-ounce box golden buttercake mix (plus required ingredients)

1 29-ounce can corn, drained (liquid reserved; corn reserved for another use)

1 4-ounce bar white chocolate, finely chopped

4 cups popcorn

2 cups cold heavy cream

3 tablespoons confectioners' sugar


  1. Preheat the oven to 350 degrees F. Prepare the cake batter as directed, substituting corn liquid for the water in the mix. Linetwo 12-cup muffin pans with paper liners. Divide the batter between the pans, filling each cup two-thirds of the way. Bake as directed; let cool completely.
  2. Meanwhile, put the white chocolate in a microwave-safe bowl and microwave in 15-second intervals, stirring, until smooth. Pour over the popcorn in a large bowl; toss to coat, then refrigerate until set, about10 minutes. Remove about 2 cups of the white chocolate popcorn and crush.
  3. Beat the heavy cream and confectioners' sugar in a bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes. Fold in the crushed popcorn.
  4. Frost each cupcake with 3 tablespoons of the popcorn whipped cream. Top with the remaining white chocolate popcorn.