Toffee Popcorn Cupcakes

My favourite snack must be sweet and salted popcorn. I always get it when we go to the cinema and can eat it in one sitting without thinking about it.


I may have cheated on this recipe and used shop brought toffee popcorn but if you want to make your own then you defiantly can. I have to say I do like doing these kind of combination cupcakes as I can combine both my favourite snacks and cake.


You could also use different flavours of popcorn. There are so many different flavours of popcorn now that you could experiment.


I loved these cupcakes so much, they were so yummy. I love the crunchiness of the popcorn on top of nice soft buttercream.

Toffee Popcorn Cupcakes

Course Dessert
Cuisine British
Keyword Baking, Cupcakes, toffee cupcakes, toffee popcorn, toffee popcorn cupcakes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 cupcakes



  • 175 g Unsalted Butter Room Temperature
  • 175 g Self-Raising Flour
  • 175 g Caster Sugar
  • 2 Eggs
  • 2 tbsp Milk
  • ½ tsp Vanilla Extract
  • ½ tsp Baking Powder


  • 1.36 Kg Unsalted Butter Room Temperature
  • 900 g Icing Sugar
  • 200 g Pasteurized Egg Whites
  • 2 tsp Vanilla Extract


  • Toffee Popcorn



  • Pre-heat oven on gas mark 4. Put paper cases into a 12-hole cake tin.
  • Add the butter and sugar to a mixing bowl and then mix until incorporated. Then add the eggs and mix in.
  • Once the eggs are incorporated, add the flour and baking powder then fold in until incorporated.
  • Using an ice cream scoop, scoop the mixture into the cases and bake in the oven for 20 minutes.
  • Once the cakes are done, leave them to cool in the tin for a minute then transfer to a cooling rack until cooled completely.


  • Measure egg whites and powdered sugar into a bowl.Using the paddle attachment, beat on medium/high for 5 minutes until it is white and glossy.
  • Set mixer to medium, gradually add butter making sure all combined before adding next piece.
  • Once all the butter is incorporated then beat for 5-10 minutes on medium/high until light and fluffy. Then add in the vanilla extract and fold in until fully incorporated.
  • Once the buttercream is ready, fill a piping bag with a round nozzle on the end and pipe on to the cooled cupcakes. Then top with toffee popcorn.

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