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Vegan Caramel Popcorn Cupcakes

Check out these Caramel Popcorn Cupcakes! What are you waiting for!? TIPS: Best eaten on the same day   Liked this recipe? SAVE it to your collection. You can find more sugar-free recipes like this one and more over on our Youtube at Healthy Treats. Liked this recipe? SAVE it to your collection

Serves: 12

Prep: 25 minutes

Bake: 35 minutes


125 g Vegan Margarine, softened

2 teaspoon Egg Replacer

2 tablespoon Vegetable Oil

125 g Milk (1/2 Cup)

1 teaspoon Vanilla Bean Paste

95 g Natvia (1/2 Cup)

225 g Self Raising Flour, sifted

2 teaspoon Baking Powder

Miso Caramel Topping:

.50 tablespoon White Miso

1 tablespoon Tahini

2 tablespoon Almond Milk

0.12 teaspoon Xanthum Gum

Tahini Icing:

90 g Vegan Margarine

1 tablespoon Tahini

95 g Natvia (1/2 Cup)

11 g Popcorn (1 Cup)


  1. Preheat the oven to 180C
  2. Combine the ingredients for the cupcakes in a bowl and beat on low until combined. Increase the speed and beat for about 2 minutes
  3. Dollop evenly between 12 x 1/3 cup capacity cupcake tin. Cook for 20-25 minutes. Remove from the oven and stand on a wire rack to cool.
  4. To make the caramel combine the ingredients and 1 tablespoon of water in a saucepan over medium low heat, stir to combine. Bring to boil until slightly reduced and then lower to simmer for about 5 minutes. Remove from heat and allow to cool at room temperature.
  5. Make the tahini icing by beating the margarine, tahini and Natvia until light and creamy.
  6. Dollop the icing on top of the cupcakes following by some of the miso caramel. Top with popcorn and serve.
Carbs Pro Fats Energy KJ Calories Serving Size
14.5g 4.1g 20.5g 1110 263 75g

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