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
Scale
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.
