Brown Butter Cupcakes with Caramel Frosting and Orville Popcorn

This post is sponsored by Orville Redenbacher’s Popcorn. Thank you for supporting the brands I love!

As I mentioned earlier this week, I am going out to Boston tomorrow! I am so excited because I am going to US Weekly’s Family Movie Night at The Prudential Center. If you are in the area, I recommend coming by; the event is open to the public – families are encouraged to come by and watch a movie with us! Like I said, it is September 12^th, and it starts at 6pm. Orville Redenbacher’s Popcorn is actually executing three Movies in the Park events throughout the fall.

I am super excited about the Movie in the Park events because when I was a little girl, I used to always love having backyard movies and watching a movie with the neighborhood kids at the local park when they used to have them. I love that Orville Redenbacher’s Popcorn is carrying on this favorite childhood tradition by throwing these events for the public.

I don’t know about you, but we love making our own movie night snacks when we go out to these kinds of events. It’s just so quick and easy to pop up a bag of Orville Redenbacher’s Movie Theater Popcorn and bring it along since it pops up in minutes. There is nothing like cozying up in a throw blanket with everyone to watch the movie and share the experience with everyone around you as you watch a movie outside.

One of my favorite things to do is also use popcorn in my treats to bring to the movies. Along with popcorn, I love something a little sweet. During the summer I love making popcorn ice cream, but in the fall, brown butter cupcakes with caramel frosting and popcorn are what I need. These cupcakes are everything. I basically want to face plant right into, but then I’d also pop each little brown butter cake like a pill because they are incredible. Let me elaborate.

The mix of brown butter and brown sugar create this butterscotch nuttiness that is pure heaven. Just smelling the batter will be more than enough to make you want to chow down on that batter right then and there. Don’t. Cause, you know raw eggs and all. It’s so much better all cooked up into a fluffy and light cupcake that smells even better than the batter if that’s even possible. Then the frosting… Oh the frosting.  I ate it by the spoonful. I just couldn’t help myself. It goes so well with the light and fluffy popcorn from Orville Redenbacher’s Popcorn on top of the cupcake and adds a welcoming crunch to the dessert.

I shared these cupcakes with my new neighbors who actually ended up knocking on my door for more.

Sadly, I ate them all.

Print

Brown Butter Cupcakes with Caramel Frosting and Popcorn

Prep 25 mins

Cook 20 mins

Total 45 mins

Author Amanda Powell

Yield 12 cupcakes

Fluffy brown butter cupcakes with caramel frosting and popcorn

Ingredients

• 10 tablespoons unsalted butter
• 1 2/3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 1/2 cup brown sugar
• 1 large egg, room temperature
• 1/4 cup yogurt, room temperature
• 3/4 cups milk, room temperature
• 1 teaspoon vanilla extract

For the Frosting

• 1/2 cup (1 stick) unsalted butter, room temperature
• 2 1/2 cups powdered sugar
• 3 tablespoons caramel
• 1/4 - 1/2 teaspoon salt
• 1/2 bag Orville Redenbacher's Movie Theater Popcorn

Instructions

1. Line a muffin tin with cupcake liners. Preheat the oven to 350 degrees F.
2. In a saucepan, melt the butter over medium heat. Continue to heat until the butter browns and begins smell fragrant and nutty. Set aside to cool to room temperature.
3. In a large bowl, mix together the flour, baking powder, baking soda, and salt. Whisk to combine and set aside.
4. In a medium bowl, mix together the cooled butter, sugar, egg, yogurt, milk, and vanilla. Beat well to combine.
5. Slowly add the wet ingredients to the dry ingredients and mix until there are no more lumps - do not over mix.
6. Evenly distribute the batter among the cupcake liners and bake for 20 - 22 minutes, or until they are golden brown and spring back when you touch them. Set aside to cool
7. In a stand mixer, beat the butter until smooth, slowly add the powdered sugar and mix until combined. Add in the caramel, and then the salt to taste. We want a lightly salted taste, but do not need it to be too salty since we are adding the popcorn on top.
8. Pipe, or use an offset spatula to frost the cupcakes. Top with the popcorn. I found it was actually easiest to place the popcorn on by hand instead of dunking the cupcake into the bowl of popcorn.

Notes

*Please remove any unpopped kernels from the popcorn before adding to the cupcakes. Only add the popcorn when ready to serve otherwise they will get soft and mushy.

Courses Dessert

Cuisine American

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