Combine the ingredients for the cupcakes in a bowl and beat on low until combined. Increase the speed and beat for about 2 minutes
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.
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.
Make the tahini icing by beating the margarine, tahini and Natvia until light and creamy.
Dollop the icing on top of the cupcakes following by some of the miso caramel. Top with popcorn and serve.