Easy Recipe – Movie Night Popcorn Cupcakes

Are you throwing a Movie night for your friends or family? Check out these fun and easy-to-make popcorn-themed cupcakes, The perfect after movie dinner treat.

Marshmallow “Popcorn” Cupcakes with Browned Butter Buttercream Frosting

Cupcake Ingredients:

1 yellow cake mix
¾ cup water
1/3 cup vegetable oil
3 large eggs
1 teaspoon LorAnn marshmallow flavor oil

Cupcake liners

Frosting Ingredients

1 ¼ cups salted butter, softened
3 tablespoons *browned butter
3 tablespoons milk, half and half or heavy cream
4 cups powdered sugar
1 bag Yummallo Popcorn Marshmallows
1 large piping bag, 1 large round frosting tip

Directions for Cupcakes:

Preheat oven to 350 degrees. Spray or line a standard muffin tin.

Step 1: In a large mixing bowl filled with the cake mix, using a hand or stand mixer, mix in your water, oil, marshmallow flavoring and eggs on medium until well incorporated.

Step 2: Add batter into the muffin tin until each is about 2/3 full. Bake for 18-20 minutes, or until a toothpick comes out clean. Allow to cool completely before frosting.

Directions for Frosting:

Steps 3-4: In a large mixing bowl or stand mixer, cream the butter, and beat until light and fluffy. Mix in the browned butter.

Step 5: Slowly mix in the powdered sugar, 1 cup at a time, while adding a tablespoon of the milk, half and half or cream in between each cup. Continue to mix for 1 minute or until creamy.

Step 6: Prepare piping bag and fill bag with frosting. Frost your cupcakes.

Step 7: Top with a few of the marshmallows. Enjoy!

Makes 24 cupcakes.

*To make browned butter the easy way…add 4 tablespoons salted butter in a microwave safe bowl. Heat for 3 minutes on high. Butter will be browned, and the container will be HOT!!

Cupcakes never go out of style. They’re the little black dress of the baking world—simple, versatile, and always a hit at parties. But give them a twist of creamy Biscoff frosting, and suddenly you’ve got a dessert that feels modern, trendy, and completely irresistible.

These Biscoff Cupcakes start with a soft, fluffy vanilla sponge that’s perfectly balanced—not too sweet, not too dense. Then comes the star: a swirl of rich Biscoff buttercream frosting, topped with a mini Biscoff biscuit for crunch. They look bakery-worthy but are surprisingly easy to make at home.

Whether you’re baking for birthdays, school events, bake sales, or simply treating yourself with an afternoon cuppa, these cupcakes are guaranteed to disappear fast.

Why You’ll Love This Recipe

Bakery-style results at home – fluffy sponge + silky frosting.
Cookie butter goodness – spiced caramel flavor in every bite.
Picture perfect – ideal for Pinterest boards, dessert tables, and Instagram shots.
Crowd pleaser – loved by both adults and kids.

Ingredients

For the Cupcakes:

200g (1 cup) sugar
200g (1 ¾ cups) all-purpose flour
120g (½ cup) unsalted butter, softened
2 large eggs
120ml (½ cup) milk
1 ½ tsp baking powder
1 tsp vanilla extract
Pinch of salt

For the Biscoff Buttercream Frosting:

150g (? cup) unsalted butter, softened
200g (1 ½ cups) powdered sugar
150g (about ½ cup) Biscoff spread (smooth)
1–2 tbsp milk (to loosen, if needed)

For Topping:

Mini Biscoff biscuits (one per cupcake)
Crushed biscuits for sprinkling (optional)

Method

Step 1 – Bake the Cupcakes

Preheat oven to 180°C / 350°F. Line a 12-hole cupcake tray with cases.
Beat butter and sugar together until light and fluffy.
Add eggs one at a time, then stir in vanilla.
Mix flour, baking powder, and salt in a separate bowl.
Alternate adding dry ingredients and milk into the butter mixture, mixing gently until combined.
Divide batter evenly into cupcake cases.
Bake for 18–20 minutes until golden and springy.
Cool completely before frosting.

Step 2 – Make the Biscoff Buttercream

Beat softened butter until pale and creamy.
Add powdered sugar gradually, mixing until smooth.
Beat in Biscoff spread until fully combined.
If too thick, add 1–2 tbsp milk for a silky, pipeable consistency.

Step 3 – Decorate

Pipe swirls of Biscoff buttercream onto cooled cupcakes.
Top each with a mini Biscoff biscuit.
Sprinkle crushed biscuits for extra crunch.

Tips for Perfect Biscoff Cupcakes

Use room temperature ingredients for a smooth batter.
Don’t overbake – cupcakes should be soft and springy.
Chill the frosting slightly before piping for firmer swirls.
Make ahead – cupcakes can be baked the day before and frosted when ready to serve.

Where to Get Biscoff

Stock up on Biscoff on Amazon, or if you love homemade projects, try making your own Cookie Butter Spread.

These Biscoff Cupcakes are soft, fluffy, and topped with the creamiest cookie butter frosting you’ll ever taste. Bakery-style, Pinterest-pretty, and dangerously delicious—they’re guaranteed to be the star of any dessert table.

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