Popcorn Cupcakes

I’m a little late for National Popcorn Day, but I still wanted to share these SUPER adorable “Popcorn” Cupcakes! These are delicious to eat and a real treat for the eyes. The faux popcorn is made from mini marshmallows and a tiny bit of yellow food coloring. These are an AMAZING treat for movie night or even your next Oscars party! Try them out and tell me how wonderful and fun they are!

Cupcake Ingredients:

1/2 C unsalted butter, room temp
2 egg whites
2 eggs
2 C flour
1 tsp baking powder
1/2 tsp salt
1/4 baking soda
3/4 C buttermilk
1 1/2 C sugar
1 tsp vanilla

Cupcake Directions:

-Preheat oven to 350 degrees.

-Line cupcake pan with paper liners.

-Sift flour, baking powder, salt, and baking soda together in a bowl.

-Beat butter on high for 30 seconds.

-Add sugar and  vanilla extract to the butter until well combined.

-Add egg whites, one at a time, mixing after each.

-Add eggs, one at a time, mixing after each.

-Add 1/3 C  flour mixture to the wet mixture followed by adding  1/3 C of the buttermilk; add 1/3 C flour mixture again then add 1/3 C  buttermilk mix on low speed, add 1/3 C of flour and add the rest of 1/3C of buttermilk mix in low speed until  thoroughly blended.

-Scoop the batter into the lined cupcake holders till 2/3 filled.

-Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.

-Cool for 10 minutes.

-Remove to a wire rack until fully cooled.

Frosting Ingredients:

1 C unsalted butter, softened
3 C powder sugar
1 tsp vanilla
3/4 C heavy cream

Frosting Directions:

-Beat the softened butter on its own until smooth.

-Add vanilla extract.

-Add powder sugar with heavy cream  into the creamed butter until it becomes a smooth and thick texture.

-If the frosting is too thick, add more heavy cream, if  the frosting is too thin, add more powder sugar.

-Take a spoonful of the frosting and hold the spoon upside down….

if the frosting drops off the spoon add more powdered sugar …. if the frosting doesn’t fall off the spoon then it is ready.

-Take a tablespoon of prepared frosting….using a butter knife spread some of the frosting on top of the cooled cupcakes.

“Popcorn”

Ingredients:

1 bag of miniature marshmallows.
Yellow gel food coloring
Food paint brush

Popcorn Directions:

-Empty the bag of marshmallows into a bowl.

-Using your kitchen scissors, cut the marshmallow , in the middle of the marshmallow, about 3/4s of the way through the marshmallow.

-After all marshmallows have been cut begin placing them on the frosted cupcake.  Picture how a tub of popcorn looks and built your tub on top of the cupcake.

-Cover the frosted cupcake with one layer of cut marshmallows.

-Using the frosting as glue, dip each piece of popcorn into the frosting and add to the already placed “popcorn”.

-Continue to build your “tub of popcorn”.

-Once this is done, using the yellow food coloring.. poured in small bowl…dip your brush in the bowl and begin to color numerous colonels of corn until they look like movie theater popcorn.

These cupcakes are so much fun. They’re simple to bake but pack a big punch. I hope you enjoy!

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Popcorn Cupcakes

Yield: 12

Prep Time: 40 minutes

Cook Time: 25 minutes

Total Time: 1 hour 5 minutes

These are an AMAZING treat for movie night or even your next Oscars party! 

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Ingredients

Cupcake Ingredients:

• 1/2 C unsalted butter, room temp
• 2 egg whites
• 2 eggs
• 2 C flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 baking soda
• 3/4 C buttermilk
• 1 1/2 C sugar
• 1 tsp vanilla

Frosting Ingredients:

• 1 C unsalted butter, softened
• 3 C powder sugar
• 1 tsp vanilla
• 3/4 C heavy cream

"Popcorn" Ingredients:

• 1 bag of miniature marshmallows.
• Yellow gel food coloring
• Food paint brush

Instructions

Cupcake Directions:

1. Preheat oven to 350 degrees.
2. Line cupcake pan with paper liners.
3. Sift flour, baking powder, salt, and baking soda together in a bowl.
4. Beat butter on high for 30 seconds.
5. Add sugar and  vanilla extract to the butter until well combined.
6. Add egg whites, one at a time, mixing after each.
7. Add eggs, one at a time, mixing after each.
8. Add 1/3 C  flour mixture to the wet mixture followed by adding  1/3 C of the buttermilk; add 1/3 C flour mixture again then add 1/3 C  buttermilk mix on low speed, add 1/3 C of flour and add the rest of 1/3C of buttermilk mix in low speed until thoroughly blended.
9. Scoop the batter into the lined cupcake holders till 2/3 filled.
10. Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
11. Cool for 10 minutes.
12. Remove to a wire rack until fully cooled.

Frosting Directions:

1. Beat the softened butter on its own until smooth.
2. Add vanilla extract.
3. Add powder sugar with heavy cream into the creamed butter until it becomes a smooth and thick texture.
4. If the frosting is too thick, add more heavy cream, if the frosting is too thin, add more powder sugar.
5. Take a spoonful of the frosting and hold the spoon upside down....if the frosting drops off the spoon add more powdered sugar .... if the frosting doesn't fall off the spoon then it is ready.
6. Take a tablespoon of prepared frosting....using a butter knife spread some of the frosting on top of the cooled cupcakes.

Popcorn Directions:

1. Empty the bag of marshmallows into a bowl.
2. Using your kitchen scissors, cut the marshmallow, in the middle of the marshmallow, about 3/4s of the way through the marshmallow.
3. After all marshmallows have been cut begin placing them on the frosted cupcake.  Picture how a tub of popcorn looks and built your tub on top of the cupcake.
4. Cover the frosted cupcake with one layer of cut marshmallows.
5. Using the frosting as glue, dip each piece of popcorn into the frosting and add to the already placed "popcorn".
6. Continue to build your "tub of popcorn".
7. Once this is done, using the yellow food coloring.. poured in small bowl...dip your brush in the bowl and begin to color numerous colonels of corn until they look like movie theater popcorn.
   
   

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 647Total Fat: 30gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 110mgSodium: 223mgCarbohydrates: 93gFiber: 1gSugar: 77gProtein: 5g

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Check out some of my other cupcakes:

Katie Reed

Katie Reed is a passionate writer and mother of four vivacious boys from Salt Lake City, Utah. Drawing from her own journey through TTC, pregnancy, and the joys of raising children, she offers a wealth of insight into the world of motherhood. Beyond her heartfelt tales, Katie delights her readers with family-friendly recipes, engaging crafts, and a curated library of printables for both kids and adults. When she’s not penning her experiences, you’ll find her crafting memories with her husband and sons—Dexter, Daniel, Chester, and Wilder.