CORN – on the cob, summer, backyard barbecues, melted butter, dental floss, muffins, popcorn, Cracker Jacks, caramel, baseball games, Saturday night movies, dessert….
For me, corn, with it’s bright yellow inviting kernels, is associated with so many fond memories. I cannot remember a BBQ without buttered corn on the cob or movie nights without a large bowl of popcorn. It even reminds me of all those awkward years when I had a mouth full of braces and was temporarily banished from taking big juicy bites straight from the cob. When I came across this recipe in my most recent edition of Cuisine at Home, it jumped to the top of my “Must Bake List.” Kettle and caramel corn have always been one of my favorite snacks so I knew I would go crazy for these sweet corn cakes smothered with caramel buttercream. I made my own caramel for the frosting, but if you have a jar on hand, it will definitely save you some time.
I know there are already a couple of people waiting for this recipe so I’m just gonna cut to the chase. Enjoy!
Caramel Corn Whoopie Pies
Recipe type: Dessert
Cook time: 
Total time: 

Serves: 16-20

Corn is the quintessential vegetable of the summer making an appearance at all of our backyard barbecues. We often serve it as a savory side dish, but its natural sweetness makes corn a delicious addition to many desserts. Try these scrumptious caramel corn whoopie pies for you next summertime treat.
  • 2 ears sweet corn, cooked and cut off the cob
  • ½ cup buttermilk
  • 1 stick unsalted butter, softened
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 1 egg
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • ½ tsp salt
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 1 stick unsalted butter, softened
  • 2 tbsp jarred or homemade caramel sauce
  • 2 cups powdered sugar
  • Popcorn Indiana’s Caramel Corn (optional)

  1. Preheat oven to 350 degrees. Line baking sheet with parchment paper or spray your whoopie pie pan.
  2. Puree corn and buttermilk in a food processor. Press mixture through a mesh sieve until you have 1 cup liquid.
  3. Cream butter and sugars with the paddle attachment of your standmixer until light and fluffy. Beat in egg and vanilla.
  4. Sift together flour, salt, baking powder and baking soda in a medium bowl.
  5. Alternately add flour mixture and corn liquid into the butter mixture. Beat just until combined. Chill the dough for at least 1 hour.
  6. Scoop 1 tbsp sized dough balls onto your baking sheet. Bake 8-10 minutes. Let cool on a wire rack.
  7. For the filling, beat caramel, butter and powdered sugar until smooth.
  8. To assemble the whoopie pies, pipe frosting on one cookie and sandwich with another. Pipe a dot of frosting on the top of the pie and press on a piece of caramel corn.
  9. Store in the refrigerator. Bring to room temperature before serving.


aramel Corn Whoopie Pies | Au Bon Gouter

Cut the corn off the cob in a large bowl so that it doesn’t go flying everywhere. I’m not gonna lie; I didn’t cook the corn before (that’s why you should read the recipe entirely before starting) and the flavor was still really good. However, I would still recommend cooking it first for optimum flavor.

aramel Corn Whoopie Pies | Au Bon Gouter

Push the corn and buttermilk mixture through a sieve so that you’re left with a smooth liquid.

aramel Corn Whoopie Pies | Au Bon Gouter

Pipe the frosting onto one half of the Whoopie pie and then press the second half on top. Pipe a dot of frosting on the top and stick on a piece of Popcorn Indiana’s Caramel Corn.

Caramel Corn Whoopie Pies | Au Bon Gouter

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