These M&M Cupcakes are a delightful treat that’s as fun to make as it is to eat! Soft vanilla cupcakes topped with creamy buttercream and decorated with colorful M&Ms make for the perfect festive dessert for birthdays, parties, or simply when you’re in the mood for something sweet and cheerful.
Ingredients:
For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- 1 cup mini M&Ms (plus more for decorating)
For the buttercream frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 2-3 tbsp milk (as needed)
- Additional M&Ms for topping
Step-by-Step Instructions:
1. Preheat and prepare the pan:
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. Mix the dry ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt.
3. Beat the wet ingredients:
In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Combine wet and dry ingredients:
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined. Gently fold in the mini M&Ms.
5. Fill and bake:
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before frosting.
6. Prepare the buttercream frosting:
In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, beating on low speed until smooth. Add the vanilla extract and 2 tablespoons of milk, and continue beating until the frosting is light and fluffy. Add more milk as needed to reach the desired consistency.
7. Frost and decorate:
Once the cupcakes have cooled, spread or pipe the buttercream frosting onto each one. Top with additional M&Ms for a colorful finish.
Tips for Perfect M&M Cupcakes:
- Folding in the M&Ms: Gently fold the M&Ms into the batter to avoid overmixing, which can make the cupcakes dense.
- Buttercream piping: Use a piping bag fitted with a star tip for a professional-looking frosting swirl on top of your cupcakes.
- Storage: Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Bring to room temperature before serving.
FAQs About M&M Cupcakes:
Can I use different flavors for the cupcakes?
Yes! You can swap the vanilla flavor for chocolate, or even add a splash of almond extract for a unique twist.
How do I prevent the M&Ms from sinking to the bottom?
Toss the M&Ms in a little flour before folding them into the batter. This will help them stay evenly distributed.
Can I make these cupcakes in advance?
Absolutely! You can bake the cupcakes a day ahead and frost them the next day. Store the cupcakes in an airtight container to keep them fresh.
Can I use regular-sized M&Ms instead of mini ones?
Yes, you can use regular M&Ms, but the mini ones distribute more evenly in the batter and give a better bite-sized burst of chocolate.
