Cookie Butter Popcorn Cupcakes Recipe

If you’re looking for an unforgettable treat that pushes the boundaries of classic baking, these Cookie Butter Popcorn Cupcakes are for you. This recipe fuses the warm, spiced sweetness of cookie butter with the satisfying crunch of popcorn, all nestled within a fluffy cupcake and crowned with a swirl of decadent buttercream.

It’s a dessert experience that blends comfort and creativity, ideal for birthdays, bake sales, or whenever you want to wow your friends and family with something truly unique.

Ingredients Checklist

Before you begin, gather these key ingredients for every component—cupcakes, popcorn mix-in, and the buttercream. Prep is key!

For the Cookie Butter Popcorn:

• 1 bag plain or lightly salted popcorn (microwave or stovetop)

• 1 cup white chocolate chips

• ¼ cup smooth cookie butter (speculoos spread)

• Pinch of salt (if using unsalted popcorn)

For the Cupcake Batter:

• 1 box golden butter cake mix (or use your favorite vanilla cupcake recipe)

• 3 large eggs, room temperature

• 7 tablespoons unsalted butter, softened

• ¾ cup reserved liquid from canned corn (or substitute with buttermilk or whole milk)

• 1 to 1½ cups water (adjust based on cake mix directions)

• 1½ cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon salt

• 1 teaspoon buttered popcorn flavoring (available online or at baking stores)

• Yellow and orange gel food coloring (for popcorn effect)

• ½ to 1 cup of prepared cookie butter popcorn (see above), crushed

For the Cookie Butter Buttercream:

• 1 cup unsalted butter, softened

• ⅔ cup smooth cookie butter

• 2–3 cups powdered sugar, sifted

• 2 tablespoons heavy cream or milk

• ½ teaspoon vanilla extract

• Pinch of salt

For Garnish:

• Extra cookie butter popcorn (whole pieces)

• Optional: Drizzle of melted cookie butter or white chocolate

Baking Equipment Needed:

• 12-cup cupcake/muffin tin

• Paper cupcake liners

• Stand mixer or hand mixer

• Piping bags and a large star or French piping tip

• Mixing bowls

• Saucepan and spatula

• Cooling rack

Step-by-Step Instructions

These cupcakes come together in three phases: popcorn prep, cupcake baking, and frosting assembly.

1. Make the Cookie Butter Popcorn

1. Pop the popcorn according to package instructions. Discard any unpopped kernels.

2. Melt white chocolate chips in a heatproof bowl, either in 30-second bursts in the microwave or over a double boiler, stirring until smooth.

3. Stir in cookie butter until fully blended and silky.

4. Pour mixture over popcorn in a large bowl. Toss with a spatula until every kernel is coated. Add a pinch of salt if needed.

5. Spread on a lined baking sheet and let set at room temperature until firm. Once set, break into pieces and crush about ½–1 cup to fold into your cupcake batter.

2. Prepare the Cupcakes

1. Preheat oven to 350°F (175°C). Line the cupcake tin with paper liners.

2. Mix dry ingredients: In a bowl, combine cake mix, flour, baking powder, and salt.

3. Beat wet ingredients: In a mixer, cream butter until fluffy. Add eggs one at a time, then add corn liquid (or buttermilk), buttered popcorn flavor, and food coloring to get a pale yellow “popcorn” hue.

4. Combine: Gradually mix in the dry ingredients, alternating with water as needed, until just combined. Do not overmix.

5. Fold in crushed popcorn gently with a spatula.

6. Fill liners about 2/3 full. Bake for 18–22 minutes or until a toothpick comes out clean.

7. Cool in pan for 5 minutes, then transfer to a rack to cool completely.

3. Make the Cookie Butter Buttercream

1. Beat softened butter until creamy, then add cookie butter and beat until smooth.

2. Add powdered sugar one cup at a time, alternating with a tablespoon of cream/milk, until light and fluffy.

3. Mix in vanilla and salt. Adjust sugar/cream for piping consistency.

4. Assemble the Cupcakes

1. Pipe buttercream onto cooled cupcakes using a large star tip, swirling high for dramatic effect.

2. Garnish: Top each cupcake with a mound of cookie butter popcorn and drizzle with extra cookie butter or white chocolate if desired.

Tips for Perfect Results

Achieving showstopper cupcakes is all about attention to detail. Here’s how:

• Room Temperature Ingredients: Butter and eggs at room temp create a smoother batter and fluffier cupcakes.

• Popcorn Mix: Use plain or lightly salted popcorn—avoid buttery types, as they can make the mix greasy.

• Cookie Butter Brand: Use your favorite, but smooth “Biscoff” spread is the most reliable for flavor and texture.

• Crush Popcorn Gently: Avoid powdering—leave some texture for crunch.

• Don’t Overbake: Check at 18 minutes for moist, tender cupcakes.

Serving Suggestions

These cupcakes are the star of any party table:

• Serve fresh with cold milk, coffee, or a creamy latte.

• Pair with vanilla or caramel ice cream for an epic dessert plate.

• For a gourmet touch, sprinkle a pinch of flaky sea salt on the buttercream.

Storage and Freshness

Keep these cupcakes tasting bakery-fresh with these tips:

• Room Temperature: Store in an airtight container for up to 2 days.

• Longer Storage: Refrigerate for up to 5 days—let cupcakes come to room temp before serving.

• Popcorn Topping: For maximum crunch, add the popcorn garnish just before serving.

• Freezing: Unfrosted cupcakes freeze well for 1 month. Thaw and frost before serving.

Final Thoughts

These Cookie Butter Popcorn Cupcakes are everything a fun dessert should be—creative, decadent, and totally memorable. With every bite, you get the warmth of spiced cookie butter, fluffy cake, and the irresistible crunch of popcorn. Perfect for movie nights, birthdays, or just because, they’ll win over kids and grown-ups alike. Try them once and they’ll become a signature bake in your kitchen!