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M&M Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 82 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These colorful M&M cupcakes are soft, fluffy, and packed with chocolatey crunch in every bite. Topped with creamy vanilla buttercream and a sprinkle of mini M&Ms, they’re a fun and festive treat perfect for birthdays, parties, or anytime you need a cheerful dessert.

Ingredients

Cupcakes

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter (softened)
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup whole milk
  • ¾ cup mini M&Ms (plus extra for topping)

Frosting

  • ½ cup unsalted butter (softened)
  • 2 cups powdered sugar
  • 1–2 tablespoons milk
  • 1 teaspoon vanilla extract
  • pinch of salt

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners to prevent sticking and ensure easy removal of the cupcakes.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to combine evenly and prepare the base for your cupcake batter.
  3. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. This will create a smooth texture and help incorporate air for fluffiness.
  4. Add Eggs and Vanilla: Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract for flavor.
  5. Combine Batter: Alternately add the flour mixture and milk into the bowl, beginning and ending with the flour mixture. Gently fold to combine without overmixing to maintain a tender crumb.
  6. Fold in M&Ms: Carefully fold in the mini M&Ms to distribute the chocolate candies throughout the batter evenly.
  7. Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
  8. Bake the Cupcakes: Bake the cupcakes in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
  9. Cool the Cupcakes: Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, which prepares them for frosting.
  10. Make the Frosting: Beat the softened butter until creamy and smooth. Gradually add powdered sugar, mixing thoroughly until smooth. Add vanilla extract, a pinch of salt, and enough milk (1–2 tablespoons) to reach your desired frosting consistency.
  11. Frost and Decorate: Once the cupcakes are completely cool, frost them evenly with the buttercream and decorate with extra mini M&Ms for a festive look and added chocolate crunch.

Notes

  • You can use regular M&Ms, but mini ones distribute better in the batter for more consistent chocolate flavor in every bite.
  • For a chocolate variation, substitute ¼ cup of the all-purpose flour with cocoa powder to add a rich chocolate taste to the cupcakes.

Find it online: https://slsrecipes.com/mandm-cupcakes-recipe/