When the last frame of the movie fades and the lights come up, there’s nothing quite like the nostalgic crunch of popcorn in that dark theater, right? Now, what if I told you that you could encapsulate that comforting flavor into a delightful cupcake? Yes, I’m talking about Buttered Popcorn Cupcakes—a whimsical treat that transforms your favorite cinema snack into an irresistible dessert.
The moment you open the oven to unveil these golden-hued cupcakes, the sweet buttery aroma mingles with hints of vanilla and a touch of nostalgia, leaving everyone curious about this surprisingly delightful twist. They’re not just another cupcake; they’re a fun conversation starter at parties, a unique offering at potlucks, or the sweet surprise that brightens up a regular Tuesday night.
With a simple recipe that marries rich butter, fluffy meringue buttercream, and a dash of brightly colored fun, these cupcakes are as easy to whip up as they are to devour. Let’s dive into this deliciously creative bake that will wow your friends and family—no trip to the movies required!
Why are Buttered Popcorn Cupcakes a must-try?
Delightful Surprise Factor: Your guests will be amazed when they take a bite and discover the classic popcorn flavor in cupcake form.
Irresistible Aroma: Baking these treats fills your kitchen with a mouthwatering buttery scent that’s sure to draw everyone’s attention.
Simple to Make: With basic baking skills, you can create this whimsical dessert that looks as great as it tastes.
Perfect for Any Occasion: Whether it’s a birthday party, movie night, or just a craving for something unique, these cupcakes will steal the show!
Feeling inspired? Try more fun twist on classic recipes with our popcorn treats post to keep the creativity flowing!
Buttered Popcorn Cupcake Ingredients
• Get ready to create a movie-themed dessert sensation!
For the Cupcake Batter
- Unsalted butter – gives a rich, creamy flavor essential for the cake.
- Granulated sugar – adds the sweetness that balances the butter flavor.
- Large eggs – at room temperature, they help create a lighter, fluffier texture.
- LorAnn Buttered Popcorn Flavor – this unique flavoring gives the cupcakes their signature popcorn taste.
- All-purpose flour – provides structure to your cupcakes for a soft crumb.
- Baking powder – ensures proper rising, giving your cupcakes that delightful fluff.
- Fine grain sea salt – enhances sweetness and balances flavors.
- Buttermilk – adds moisture and a slight tang that makes the cupcakes tender.
For the Meringue Buttercream
- Large egg whites – whipped to create a light and airy texture perfect for frosting.
- Granulated sugar – sweetens the buttercream while also stabilizing the meringue.
- Salted butter – contributes a rich taste and luxurious mouthfeel to the buttercream.
- LorAnn Buttered Popcorn Flavor – reinforces that delightful popcorn essence in your frosting.
- Yellow gel food color – adds a cheerful, inviting look to your buttercream.
- Orange gel food color – just a drop or two gives a perfect touch of warmth and fun.
For the Topping
- Prepared movie theater style popcorn – adds a crunchy, familiar texture that completes the cupcake experience.
Dive into this charming recipe for Buttered Popcorn Cupcakes, and watch smiles light up as everyone enjoys this whimsical dessert!
How to Make Buttered Popcorn Cupcakes
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Preheat the oven to 350°F. Line a cupcake pan with 12 paper liners to prepare for your delightful batter. This step sets the stage for your baking adventure!
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Cream the butter and sugar together in an electric mixer on medium speed until fluffy and lightened in color. Add the eggs one at a time, mixing well, followed by the buttered popcorn flavor. Scrape down the bowl to ensure everything is blended.
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Whisk together the flour, baking powder, and salt in a medium mixing bowl until well combined. This mixture is the foundation for your cupcakes.
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Combine the flour mixture and the buttermilk into the creamed mixture alternately, starting and ending with the flour. Mix on low speed until just combined, then gently fold in any remaining butter or flour by hand.
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Scoop the batter evenly into the prepared muffin cups using an ice cream scoop or a 1/4 cup measure. Each cup should be filled about 2/3 full, ensuring room for the cupcakes to rise beautifully.
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Bake the cupcakes for 20 minutes or until they spring back when gently pressed in the center. Let them cool in the pan for 3-5 minutes before transferring them to a wire rack to cool completely.
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Heat a saucepan filled 1/3 full of water over medium heat until it simmers. This will create a gentle environment for your meringue.
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Mix the egg whites and sugar in a large stainless-steel bowl, then place it over the simmering water. Whisk intermittently until the mixture reaches 110°F and the sugar dissolves when rubbed between your fingers.
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Beat the hot egg white mixture in a stand mixer with a whisk attachment on high speed for about 10 minutes, until you achieve thick, shiny meringue that holds stiff peaks. The bowl should feel cool once done.
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Refrigerate the meringue for 10 minutes if it’s still warm. Then, switch the whisk for the paddle attachment and prepare to incorporate the butter.
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Add the room temperature butter into the meringue one cube at a time on medium-low speed, waiting until each cube disappears before adding another. Don’t worry if the mixture looks curdled—it’s perfectly normal!
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Whip on high speed until the buttercream turns light in color and fluffy, about 5 minutes. Add the buttered popcorn flavor and enough yellow gel food color for a bright shade, followed by 1 or 2 drops of orange gel food color.
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Scrape down the bowl and beat on high speed until the color is consistent and fluffy. Your buttercream is ready to impress!
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Pipe a large double swirl of buttercream on top of each cooled cupcake using a large French piping tip from a pastry bag. Get creative; it’s all about the presentation.
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Top each cupcake with a handful of crunchy theater-style popcorn just before serving. This final touch adds that unmistakable movie magic to your cupcakes!
Optional: Drizzle some melted chocolate on top for an extra indulgent flair!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Buttered Popcorn Cupcakes
- Room Temperature: Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. This keeps them moist and delicious.
- Fridge: Frosted Buttered Popcorn Cupcakes can be kept in the refrigerator for up to 3 days. Ensure they are in a covered container to maintain freshness.
- Freezer: For longer storage, freeze un-frosted cupcakes wrapped individually in plastic wrap, then placed in a freezer bag for up to 3 months. Thaw at room temperature before frosting.
- Reheating: If you want a warm treat, microwave an unfrosted cupcake for 10-15 seconds. Then decorate with buttercream for a freshly baked experience!
Buttered Popcorn Cupcakes Variations
Get ready to take your cupcakes on a flavorful journey that will thrill your taste buds!
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Chocolate Drizzle: Elevate your cupcakes by drizzling melted chocolate over the buttercream for a decadent twist. The combination of chocolate and popcorn is truly irresistible!
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Nut-Free: Replace popcorn topping with crispy rice for crunch without the nuts, making it perfect for allergic friends. Each bite remains satisfyingly crispy and delicious!
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Maple Flavored: Swap LorAnn Buttered Popcorn Flavor with maple extract for a cozy, autumnal vibe. This sweet, earthy flavor will warm your heart and home.
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Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour for a cupcake that everyone can enjoy. No one will notice the difference, making it a perfect treat for all diets!
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Salted Caramel: Add a drizzle of salted caramel sauce atop your buttercream for a sweet-salty experience reminiscent of your favorite movie theater treats. It enhances the flavors beautifully!
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Spicy Kick: A pinch of cayenne pepper in the batter gives a surprising heat that pairs well with the sweetness. It’s a fun way to keep your guests guessing!
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Lemon Zest: Incorporate lemon zest into the batter for a refreshing citrus twist. This bright flavor cuts through the richness of the buttercream and adds a delightful contrast.
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Mini Cupcakes: Transform the recipe into mini versions for bite-sized treats! Adjust baking time to about 12-15 minutes, perfect for parties or sampling a variety of flavors.
Embrace the joy of customizing these Buttered Popcorn Cupcakes, and let your creativity shine in every bite!
What to Serve with Buttered Popcorn Cupcakes?
Creating a movie-themed dessert calls for a delightful spread that enhances the whimsical flavors of these playful cupcakes.
- Classic Movie Snacks: Pair with popcorn and candy for a nostalgic touch that transports you straight to the cinema!
- Creamy Milkshakes: A rich vanilla or butter pecan milkshake complements the buttery flavor, making it a delightful pairing.
- Chocolate-Covered Treats: The sweetness of chocolate-covered pretzels or popcorn adds a crunchy contrast and elevates snack time fun.
- Fruit Salad: A fresh, vibrant fruit salad offsets the richness of the cupcakes, providing a refreshing balance on your dessert platter.
- Coffee or Tea: Serve with a warm cup of coffee or a soothing herbal tea to create a cozy atmosphere perfect for indulgence.
- Ice Cream Floats: Create the ultimate dessert experience by serving these cupcakes with ice cream floats for a fun, refreshing twist!
These pairings not only complement the unique flavors of Buttered Popcorn Cupcakes but also set the stage for a memorable gathering filled with joy and nostalgia.
Expert Tips for Buttered Popcorn Cupcakes
- Room Temperature Ingredients: Ensure eggs and buttermilk are at room temperature to create a smooth batter that rises evenly while baking.
- Don’t Overmix: Mix just until combined when incorporating dry ingredients; overmixing can lead to dense cupcakes instead of light, fluffy ones.
- Use a Timer: Set a timer for baking! Check for doneness at 20 minutes, but remember, ovens can vary; keep an eye on them!
- Chill the Meringue: If your meringue doesn’t cool properly before adding butter, it could become soupy; chilling for 10 minutes helps stabilize it.
- Creative Toppings: Experiment with other toppings like chocolate drizzle or colorful sprinkles, but always add the crunchy popcorn for that Buttered Popcorn Cupcakes signature!
Make Ahead Options
These Buttered Popcorn Cupcakes are perfect for busy home cooks who love to meal prep! You can prepare the cupcake batter up to 24 hours in advance by mixing it together and storing it in an airtight container in the refrigerator. Just before baking, give the batter a gentle stir. Additionally, the Swiss meringue buttercream can be made up to 3 days ahead; simply refrigerate it in an airtight container and re-whip for a few seconds to restore its fluffiness before piping. When you’re ready to serve, pipe the buttercream onto the cooled cupcakes and top with popcorn for that delightful crunch, ensuring your sweet treats taste just as delicious as if freshly made!
Buttered Popcorn Cupcakes Recipe FAQs
What type of popcorn should I use for the topping?
I recommend using prepared movie theater-style popcorn, like Brim’s, for that perfect crunchy texture that complements the sweetness of the cupcakes. It’s the finishing touch that brings your Buttered Popcorn Cupcakes to life!
How do I select the right ripeness for my eggs?
For the best results, use large eggs at room temperature. This ensures they mix well into the batter, providing a fluffy and light cupcake. Take them out of the fridge for about 30 minutes before using them—trust me, it makes a difference!
What is the best way to store the frosted cupcakes?
Frosted Buttered Popcorn Cupcakes can be stored in the refrigerator for up to 3 days. Make sure to keep them in a covered container to retain their freshness, allowing you to indulge in that delightful flavor for longer!
Can I freeze the cupcakes? How?
Absolutely! To freeze the unfrosted Buttered Popcorn Cupcakes, wrap each cupcake individually in plastic wrap, then place them in a freezer bag. They’ll stay delicious for up to 3 months. When you’re ready to enjoy them, simply thaw at room temperature and frost them fresh for a delightful treat. Here’s a quick recap:
- Wrap each cupcake tightly in plastic wrap.
- Place them in a freezer-friendly bag.
- Freeze for up to 3 months.
- Thaw at room temperature for serving!
What if my meringue buttercream looks curdled?
No worries if your buttercream looks a bit curdled! It’s a normal part of the process. Just continue to add in the room temperature butter slowly and keep mixing. Eventually, it will come together into that light, fluffy, and creamy goodness you’re aiming for. If it still doesn’t come together after adding all the butter, try mixing on high speed for a few more minutes!
Are these cupcakes safe for pets?
Since Buttered Popcorn Cupcakes contain ingredients like butter and sugar, it’s best to keep them away from pets, especially dogs. While small amounts of plain cake might not harm them, the added flavors and butter can upset their stomachs. Always prioritize their health and stick to pet-friendly treats!
Buttered Popcorn Cupcakes That Bring Movie Night Home!
Ingredients
Equipment
Method
- Preheat the oven to 350°F. Line a cupcake pan with 12 paper liners to prepare for your delightful batter.
- Cream the butter and sugar together in an electric mixer on medium speed until fluffy and lightened in color.
- Add the eggs one at a time, mixing well, followed by the buttered popcorn flavor.
- Scrape down the bowl to ensure everything is blended.
- Whisk together the flour, baking powder, and salt in a medium mixing bowl until well combined.
- Combine the flour mixture and the buttermilk into the creamed mixture alternately, starting and ending with the flour.
- Mix on low speed until just combined, then gently fold in any remaining butter or flour by hand.
- Scoop the batter evenly into the prepared muffin cups using an ice cream scoop or a 1/4 cup measure.
- Each cup should be filled about 2/3 full, ensuring room for the cupcakes to rise beautifully.
- Bake the cupcakes for 20 minutes or until they spring back when gently pressed in the center.
- Let them cool in the pan for 3-5 minutes before transferring them to a wire rack to cool completely.
- Heat a saucepan filled 1/3 full of water over medium heat until it simmers.
- Mix the egg whites and sugar in a large stainless-steel bowl, then place it over the simmering water.
- Whisk intermittently until the mixture reaches 110°F and the sugar dissolves when rubbed between your fingers.
- Beat the hot egg white mixture in a stand mixer with a whisk attachment on high speed for about 10 minutes until thick and shiny.
- Refrigerate the meringue for 10 minutes if it's still warm.
- Switch the whisk for the paddle attachment and prepare to incorporate the butter.
- Add the room temperature butter into the meringue one cube at a time on medium-low speed.
- Don’t worry if the mixture looks curdled—it’s perfectly normal!
- Whip on high speed until the buttercream turns light in color and fluffy, about 5 minutes.
- Add the buttered popcorn flavor and enough yellow gel food color for a bright shade.
- Followed by 1 or 2 drops of orange gel food color.
- Scrape down the bowl and beat on high speed until the color is consistent and fluffy.
- Pipe a large double swirl of buttercream on top of each cooled cupcake using a large French piping tip from a pastry bag.
- Top each cupcake with a handful of crunchy theater-style popcorn just before serving.
- Optional: Drizzle some melted chocolate on top for an extra indulgent flair!