For the Caramel Popcorn Cupcakes

1. Preheat your oven to 350 degrees Fahrenheit. Line a 12-cavity muffin pan with liners.
2. In a medium bowl, whisk all purpose flour, baking powder, baking soda, and salt together until smooth.
3. In a large bowl, whisk melted unsalted butter, vegetable oil, dark brown sugar, granulated sugar, room temperature egg, pure vanilla extract, butter extract, and buttermilk together until combined.
4. Add dry ingredients to the wet ingredients and use a whisk to combine only until you see the dry ingredients fully disappear into the batter. Use a spatula to scrape down the sides and the bottom of the bowl to ensure all of the ingredients are incorporated. Do not continue mixing past this point. Batter should be slightly lumpy.
5. Fold crushed popcorn pieces into the batter using a spatula.
6. Divide batter among liners, filling each about 2/3 full.
7. Bake cupcakes for 17-22 minutes or until a toothpick inserted into the center comes out with moist crumbs on it, the tops are golden brown in color, and you are able to poke the center of a cupcake with your pointer finger and see it spring back immediately. Allow the cupcakes to fully cool before frosting.

For the Salted Caramel Frosting and Decoration

1. In the bowl of a stand mixer fitted with a paddle attachment or in a bowl with hand mixer, mix cool butter on medium speed until smooth. This should take between 2-3 minutes of mixing.
2. Slowly and carefully, add powdered sugar in small increments to the butter, continuing to mix on medium/low speed.
3. Add room temperature salted caramel sauce to the frosting and mix on medium speed for 2 minutes. Use a spatula to scrape down the sides and bottom of the bowl to ensure the sauce is fully incorporated.
4. Frost cooled cupcakes as desired. Top with a small spoonful of extra caramel sauce and additional popcorn pieces if desired. Store cupcakes at room temperature for 4 days covered or in an airtight container.