If you’re searching for a dessert that bursts with color, fun, and irresistible flavor, look no further than this M&M Cupcakes Recipe. These cupcakes are the perfect blend of soft, moist vanilla cake packed with crunchy, vibrant mini M&M’s, topped with creamy, dreamy frosting and more colorful candy. Whether you’re baking for a birthday party, a kid-friendly treat, or just a cheerful pick-me-up, this recipe delivers a smile in every bite. Trust me, once you try these M&M cupcakes, they’ll quickly become a go-to classic in your baking repertoire.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the first step to creating your own batch of delightful M&M Cupcakes. Each component plays a key role in delivering the perfect texture, rich flavor, and vibrant colors that make this recipe so special.
- 1 ½ cups all-purpose flour: The primary structure builder that keeps your cupcakes tender.
- ½ teaspoon baking soda: Helps your cupcakes rise beautifully for a fluffy result.
- ½ teaspoon baking powder: Adds extra lift and lightness for the perfect crumb.
- ¼ teaspoon salt: Balances the sweetness and enhances all the flavors in your cupcakes.
- ½ cup unsalted butter (softened): Provides richness and moistness to the cake batter.
- ¾ cup granulated sugar: Sweetens the cupcakes and aids in their tender texture.
- 2 large eggs: Bind the ingredients together and add protein for structure.
- 1 teaspoon vanilla extract: Brings a warm and inviting aroma to your cupcakes.
- ½ cup sour cream: Adds a subtle tang and extra moisture for softness.
- ¼ cup whole milk: Helps loosen the batter just enough for perfect consistency.
- 1 cup mini M&M’s (plus extra for topping): The star of the show—colorful candy pieces that make every bite fun.
- 1 cup unsalted butter (for frosting): The creamy base for luscious frosting.
- 3 cups powdered sugar: Sweetens and thickens the frosting to perfect spreadability.
- 2–3 tablespoons heavy cream: Adds smoothness and balances frosting thickness.
- 1 teaspoon vanilla extract: Infuses the frosting with rich vanilla flavor.
- Pinch of salt: Enhances the sweetness and depth of the frosting.
How to Make M&M Cupcakes Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with your favorite cupcake liners. This simple prep step ensures your cupcakes bake evenly and come out effortlessly once done.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. This mixing creates an even distribution of leavening agents, giving your cupcakes a beautiful rise.
Step 3: Cream Butter and Sugar
Next, in a large bowl, beat the softened butter and granulated sugar until the mixture becomes light and fluffy. This step is crucial for incorporating air, which leads to a tender crumb.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then, mix in the vanilla extract to infuse your batter with warmth and depth.
Step 5: Mix Sour Cream and Alternate Dry Ingredients
Stir in the sour cream until smooth. Then, gradually add the dry ingredients in three parts, alternating with the milk in two parts—start and finish with the dry ingredients. This careful mixing creates a batter that’s neither too thick nor too thin, perfect for moist cupcakes.
Step 6: Fold in Mini M&M’s
Gently fold in the mini M&M’s that have been tossed lightly in flour (this helps prevent sinking). These colorful candies add bursts of crunch and chocolate throughout every bite.
Step 7: Fill and Bake
Divide the batter evenly among the cupcake liners, filling each about three-quarters full. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. The cupcakes should be golden and springy to the touch.
Step 8: Cool and Frost
Allow the cupcakes to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. To make the frosting, beat the butter until creamy. Gradually add powdered sugar, followed by heavy cream, vanilla extract, and a pinch of salt. Beat on high speed until light and fluffy. Frost your cooled cupcakes and crown them with extra mini M&M’s for that final pop of color and fun.
How to Serve M&M Cupcakes Recipe
Garnishes
Topping these cupcakes with a sprinkle of extra mini M&M’s adds color and texture that is immediately eye-catching. You can also add some rainbow sprinkles or a drizzle of melted chocolate for a more decadent look.
Side Dishes
Serve these cupcakes alongside a tall glass of cold milk or a hot cup of coffee or tea to balance the sweetness. Fresh fruit like strawberries or raspberries can add a refreshing contrast to the rich cupcake flavors.
Creative Ways to Present
For parties or special occasions, display your M&M cupcakes on a decorated tiered stand or arrange them in a colorful candy-themed setup. Wrapping each with a cute cupcake wrapper or placing small flags on top can elevate presentation and make your guests smile.
Make Ahead and Storage
Storing Leftovers
Store leftover M&M cupcakes in an airtight container at room temperature for up to 2 days. If you want to keep them longer, refrigerate for up to 5 days, but make sure to bring them back to room temperature before serving for the best texture.
Freezing
You can freeze unfrosted cupcakes by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag for up to 3 months. When ready, thaw them at room temperature and add frosting fresh to keep the texture perfect.
Reheating
To reheat, simply warm the cupcake in the microwave for 10 to 15 seconds. Be cautious not to overheat to keep the cupcakes moist and soft. For frosted cupcakes, it’s best to let them come to room temperature rather than reheating.
FAQs
Can I use regular-sized M&M’s instead of mini M&M’s?
You can, but mini M&M’s distribute more evenly and don’t overpower each bite. Larger candies might sink more easily or dominate the texture.
What’s the secret to preventing M&M’s from sinking in the batter?
Tossing the M&M’s with a little flour before folding them into the batter helps suspend them and ensures they stay throughout your cupcakes.
Can I substitute sour cream with something else?
Yes, plain Greek yogurt or buttermilk are great alternatives that maintain moisture and tanginess without changing the cupcake’s texture.
Is it necessary to line the muffin tin with cupcake liners?
While you can bake without liners, cupcake liners make for easy removal, less mess, and a prettier presentation.
How long do M&M cupcakes stay fresh?
At room temperature, they remain fresh for about 2 days. Refrigerated, they can last up to 5 days when stored properly in an airtight container.
Final Thoughts
This M&M Cupcakes Recipe is truly a celebration in every bite and an absolute joy to bake and share. From the colorful candies that peek through the tender cake to the luscious frosting topped with more M&M’s, it’s a delightful dessert that brightens any day. So grab your mixing bowl and get ready to whip up these crowd-pleasing treats that will quickly become a family favorite. Happy baking!
Print
M&M Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightfully colorful and fun, these M&M Cupcakes are a perfect treat for celebrations or any day that calls for a sweet indulgence. Soft vanilla cupcakes studded with mini M&M’s are topped with a creamy, fluffy buttercream frosting and extra M&M’s for a festive look. Easy to bake and sure to please kids and adults alike, these cupcakes bring a playful twist to classic vanilla cupcakes.
Ingredients
Cupcakes
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ¼ cup whole milk
- 1 cup mini M&M’s (plus extra for topping)
Buttercream Frosting
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2–3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven and prepare muffin tin: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal and even baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and salt for balanced flavor.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, which helps to create a tender crumb in the cupcakes.
- Add eggs and vanilla: Incorporate the eggs one at a time, beating well after each addition to ensure a smooth batter. Mix in the vanilla extract to enhance flavor.
- Combine wet ingredients: Add the sour cream to the batter and mix until smooth, adding moisture and richness to the cupcakes.
- Add dry ingredients alternately with milk: Gradually mix in the dry ingredients, alternating with the milk, beginning and ending with the dry ingredients, to maintain batter consistency without overmixing.
- Fold in mini M&M’s: Gently fold the mini M&M’s into the batter to distribute them evenly without breaking them up.
- Fill cupcake liners and bake: Divide the batter evenly among the cupcake liners, filling each about ¾ full. Bake in the preheated oven for 18–20 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cupcakes: Allow the cupcakes to cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely, which prevents sogginess.
- Prepare frosting: Beat the softened butter until creamy. Gradually add the powdered sugar, followed by the heavy cream, vanilla extract, and a pinch of salt. Beat on high speed until the frosting is light, fluffy, and smooth.
- Frost and decorate: Once the cupcakes are completely cooled, generously frost each cupcake and top with extra mini M&M’s for an appealing finish and added crunch.
Notes
- To prevent the mini M&M’s from sinking to the bottom of the cupcakes, toss them in a tablespoon of flour before folding them into the batter.
- You can substitute chocolate frosting if you prefer a richer flavor.
- Ensure cupcakes are completely cooled before frosting to prevent the buttercream from melting.
- Use room temperature ingredients for best mixing results.
