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5 from 2 votes

Vegan Salted Caramel Popcorn Cupcakes

These perfect Vegan Salted Caramel Popcorn Cupcakes are dairy free, egg free and soy free and can be easily adapted to be gluten free. A light, fluffy caramel flavoured sponge, topped with buttercream and piled high with homemade cinema sweet style popcorn! And not forgetting a subtle hit of Sea Salt to ensure these treats are not too sweet. Whats not to love?!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Afternoon Tea
Cuisine: British
Keyword: egg free cupcakes, Vegan Salted caramel
Servings: 12 cupcakes
Author: Midge




  • 25 g Dairyfree Margarine at Room Temp (Vitalite)
  • 25 g Baking block or Dairy free margarine (Stork etc)
  • 100-125 g Icing Sugar

Caramel Sauce

  • 25 g Granulated sugar
  • 1 tbsp Golden Syrup
  • 1 tsp Caramel Flavouring
  • 2 tbsp Dairyfree Milk (KoKo)


  • 50 g Plain Popcorn
  • Sea Salt Crystals (optional)



  • Preheat oven to 170C. and line a muffin tin with cupcake cases.
  • Cream margarine, sugar and oil together with the caramel flavouring. Fold in the flour/chia seeds mix and a pinch of sea salt, while pouring the dairyfree milk in a little at a time.
  • Divide between 12 cases and bake for 12-15mins or until a skewer comes out clean.

Caramel Sauce

  • In a heavy saucepan, stir the ingredients over a low heat until the sugar has melted. Turn to medium high and boil for 3-4mins until sauce coats back of a spoon. Add half to a piping bag and reserve for drizzling over finished cupcakes - do not put it in the fridge!

Popcorn Topping

  • Stir the other half of the caramel sauce over your popcorn. Divide into 12 piles on a grease proof baking sheet and allow to set.


  • Beat the margarine and baking block together for a few minutes, until pale and fluffy. It is important that they are both at room temperature before you do otherwise the buttercream splits!
  • Sift in the icing sugar and whisk slowly into the margarine mixture. It will take a while to come together and may need a teaspoon of dairyfree milk or vegetable oil but keep going it will become fluffy!


  • Once the cupcakes are cool add a swirl of buttercream on the top of each. Then add a pile of caramel popcorn and drizzle with the caramel sauce before finishing with a small sprinkle of sea salt crystals.