Blockbuster cupcakes

A fun pre-movie activity for all the family, try our movie night, toffee popcorn, ‘Blockbuster cupcakes’ that please both the sweet and salty popcorn fans! Soft sponge, caramel buttercream, and popcorn on top – lights, camera, action!

20 minutes

Serves 12 people


  • 175g salted butter, softened
  • 175g soft, light brown sugar
  • 1 teaspoon vanilla essence
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground mixed spice
  • 3 Big N Free eggs
  • 175g self raising flour
  • 1 tablespoon milk
  • 300g icing sugar
  • 100g salted butter, softened
  • 2 tablespoons caramel sauce
  • 1 teaspoon ground cinnamon
  • 1 tablespoon milk
  • 2 tablespoon caramel sauce
  • 50g salted popcorn
  • 12 Cupcake cases, we used cinema-stripe cases to keep the movie theme


  1. Preheat oven to 200C/180C fan.
  2. In a bowl or food mixer, place the butter, sugar, vanilla, spices, and cream together until light and fluffy.
  3. Crack 1 egg into the creamed butter and sugar along with a tablespoon of flour. Whisk until the egg in well combined. Repeat with the remaining 2 eggs.
  4. Tip in the remaining flour and pour in the milk. Stir all the ingredients until a smooth, thick batter is formed.
  5. Place the cupcake cases on a baking tray and spoon in the cake batter. Place in the middle of the oven and bake for 15 minutes, until the cakes are risen, golden and cooked through – your cakes are cooked when a skewer placed in the middle of the sponge comes out clean.
  6. Remove the cakes from the oven and allow to completely cool on a wire rack. In the meantime, make the buttercream.
  7. Place all the icing ingredients apart from the milk in a large bowl or food mixer and beat well until a smooth buttercream is achieved. Stir through the milk to achieve your desired consistency.
  8. Divide the buttercream between the cooled cakes, smoothing the top into a rough swirl using the back of a small spoon. Place on a serving plate or cake stand.
  9. To finish your cakes, place a small handful of popcorn on top of the buttercream and finish with a drizzle of caramel sauce.