Can you believe Halloween is just two weeks away? It feels like just yesterday I was sharing last year’s Halloween-inspired recipe with you (you can see that here). Caramel corn is one of my favorite treats year-round, but especially in the fall. Since the Churro Cupcakes were such a hit back in the spring, I thought I would share another cupcake recipe with you today. One bite of these Caramel Corn Cupcakes will have you thinking you are enjoying the real deal!

Caramel Corn: A Yummy Fall Treat

Caramel corn is one of my favorite sweet treats these days, but I haven’t always been a fan. That all changed one Christmas when my mom and I made our own homemade caramel corn and I fell in love. I don’t eat it often, but it seemed fitting to share this Caramel Corn Cupcake recipe in the fall. Although it is not a true Halloween treat, it is definitely a dessert that works for both the fall season and holiday.

Caramel Corn Cupcakes

I started with the box of vanilla cake mix to keep the directions easy. I’ve mentioned this before, but if you are going to use a cake mix, I love Duncan Hines. Their mix is pretty close to a homemade version! Once the cupcakes were done baking, I filled the cupcakes with the caramel syrup to infuse the cupcake with the delicious caramel flavor. We love caramel, so I drizzled some of the caramel syrup on top of the frosting before I topped each cupcake with a few kernels of caramel corn popcorn, too.

I was trying to find the most perfect, round pieces of caramel corn to top each cupcake with, so I divided the popcorn into two bowls for my search. I cannot even tell you how much caramel corn I ate. Let’s just say that the majority of the kernels did not feature that perfect round shape! I did however use this “better for you” caramel corn so it hopefully wasn’t as many calories as the traditional. I’ve tried the sea salt and white cheddar before, but had no idea this brand made so many flavors. I also discovered their holiday selection here. From candy corn to frosted sugar cookie, I think I will need to try them all!

Check out this easy fall dessert below. What is your favorite fall or Halloween treat?

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Print Recipe

Caramel Corn Cupcakes

Transforming a yummy fall treat into the perfect fall cupcake!

Course

Dessert

Cuisine

Dessert

Servings

cupcakes

Ingredients

• 1 box vanilla cake mix (plus ingredients on the box)
• 4 cups powdered sugar
• 1 cup butter, softened
• 2 teaspoons vanilla extract
• 1 tablespoon milk
• caramel syrup
• bag of caramel corn popcorn

Course Dessert Cuisine Dessert Servings cupcakes Ingredients 1 box vanilla cake mix (plus ingredients on the box) 4 cups powdered sugar 1 cup butter, softened 2 teaspoons vanilla extract 1 tablespoon milk caramel syrup bag of caramel corn popcorn

Instructions

1. Prepare and bake cupcakes according to cake mix package directions. Allow cupcakes to cool completely. Using a melon baller or spoon, scoop out a little bit of the cake in the center of the cupcake. Fill each cupcake with about 1/2 to 1 tablespoon (depending on how much caramel you want) of the caramel syrup. Press some of the scooped cake over the syrup before frosting. Cover the top of the cupcake with the frosting (recipe below) and top with a drizzle of caramel sauce and caramel corn popcorn.
2. For the frosting: Mix the powdered sugar and butter together in a mixer on low speed. Once combined, gradually add the vanilla and milk; mix until completely incorporated.

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