Salted Caramel Popcorn Cupcakes

Let me just say these cupcakes are AMAZING! I have always seen cupcakes on Pinterest with popcorn on them and thought I wouldn't like them, the texture of cake and popcorn seemed so odd to me. I decided to put my own spin on these popcorn cupcakes and I am in love! I ate one and then ate another! It is the perfect combination of salty and sweet and the chocolate cake really tops it off! I highly recommend you try these cupcakes out:) 

These make a little over 24 cupcakes!

Salted Caramel

1 cup of granulated sugar
1/2 cup heavy cream
1 teaspoon salt
6 tablespoons butter (salted)

Step 1: Place a small pot on the stovetop at medium heat, add in the sugar and stand-by! Make sure you stand by the sugar mixing it to ensure that it does not burn.

Step 2: Add in the butter, stir until melted. Next, add in the heavy cream, small amounts at a time. Remove from heat, add in the salt. You can place the caramel in a mason jar, it makes about 1 cup. Place 4 tablespoons of the caramel to the side or in a separate dish. 

Chocolate cupcakes (Courtesy of Paula Deen)

2 1/4 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup vegetable oil
1 cup strong brewed coffee, cooled
3 large eggs
1 8-ounce container sour cream
1 teaspoon vanilla extract

Step 1: In a large bowl mix the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Next add the oil, coffee, and eggs. Beat at medium speed until smooth. Then mix in the sour cream and vanilla.

Step2: Place in cupcake liners and bake at 350 for 18-20 minutes.

Salted Caramel Frosting

2 cups confections sugar
Mason jar of caramel (or all caramel but 4 tablespoons)
1/4 cup heavy cream

Step 1: Beat together the confectioners sugar and caramel. Next, add in the heavy cream.

For assembly be sure to watch my tutorial:) 

Cinnamon Roll Cupcakes

Hello everyone! I am so happy the weather is finally starting to get cool, baking always seems so much more enjoyable in cooler weather! Today I am going to share with you a delicious cupcake recipe I came across. I decided to use a glaze as the frosting rather than the frosting that was meant for the cupcake because I wanted it to be more like a cinnamon roll! 

Click here for the cupcake recipe I used:)

Click here for the glaze recipe I used:) 

These cupcakes turned out amazing and are perfect not only for during the day but also for a yummy breakfast! Enjoy:) 

Starbucks Pumpkin Spice Latte Cupcake

Ingredients:

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 tablespoons ground cinnamon
• 4 tablespoons espresso powder
• 2 cups dark-brown sugar
• 1 cup vegetable oil
• 3 cups pumpkin puree
• 2 large eggs
• 1 teaspoon pure vanilla extract
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• Frosting:
• • • 3 cups of confectioners' sugar
    • 1/2 cup (1 stick) unsalted butter, softened
    • 8 ounces cream cheese, softened
    • 1 teaspoon vanilla extract
• Now for the directions:
• 1.Preheat oven to 350 degrees.
• 
  
• 2. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon and espresso powder; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully mixed.
• 
  
• 3.Using an ice cream scoop; scoop these little pumpkin babies into their cupcake wrappers and bake for 18-20 minutes.
• 
  
• 
  
• 4. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth. 
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• 5.When the cupcakes cool you can frost them and top them off cinnamon and caramel sauce!