Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1.5 tsp baking powder
  • 0.5 tsp fine sea salt
  • 0.5 cup (113g) unsalted butter, melted
  • 1 cup (20g) plain popped popcorn (for infusion)
  • 0.5 cup (120ml) whole milk, room temperature
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup (226g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 2 tbsp heavy cream
  • 0.5 tsp butter extract
  • 0.25 tsp fine popcorn salt
  • 2 cups buttered popcorn (for garnish)

Instructions:

  1. Melt 0.5 cup of unsalted butter in a small saucepan over low heat. Add 1 cup of plain popcorn, pressing it into the butter to steep for 10 minutes. Strain the butter through a fine-mesh sieve into a mixing bowl and discard the solids.
  2. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  3. Combine 1.5 cups flour, 1 cup sugar, 1.5 tsp baking powder, and 0.5 tsp fine sea salt in a large bowl.
  4. Beat 2 large eggs with the infused butter, 0.5 cup whole milk, and 1 tsp vanilla extract until fully emulsified and pale.
  5. Fold the dry ingredients into the wet until just combined.
  6. Distribute the batter evenly among the liners and bake for 18-20 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs.
  7. While cupcakes cool, beat 1 cup softened butter for 5 minutes, then slowly add 3 cups sifted powdered sugar, 2 tbsp heavy cream, 0.5 tsp butter extract, and 0.25 tsp popcorn salt until fluffy and velvety.
  8. Pipe the frosting onto cooled cakes and press 2 cups of buttered popcorn onto the tops until the popcorn sits firmly in the peaks.