M&M Cupcakes Recipe
There’s something about M&M’s that just brings a smile to your face. It’s the pop of color, the crackle of the candy shell, and that familiar chocolatey taste.
I remember being a kid and thinking that adding M&M’s to anything automatically made it ten times better. Cookies, ice cream, you name it. It was the ultimate upgrade.
These M&M cupcakes are a direct line back to that simple joy. They aren’t complicated or fussy. They are soft, moist vanilla cupcakes packed with mini M&M’s, topped with a creamy buttercream frosting, and decorated with even more of those colorful candies.
This is the kind of recipe you make for a kid’s birthday party, a school bake sale, or just a Tuesday afternoon when you need a little pick-me-up. It’s pure, simple happiness in a cupcake liner.
What You’ll Need
First, let’s gather our ingredients. Having everything ready before you start makes the whole process so much smoother. I’ve broken it down into what you need for the cupcakes and what you need for that perfect vanilla frosting.
For the M&M Cupcakes:
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter, softened to room temperature
- Granulated sugar
- Large eggs, at room temperature
- Vanilla extract
- Whole milk, at room temperature
- Mini M&M’s
For the Vanilla Buttercream Frosting:
- Unsalted butter, softened to room temperature
- Powdered sugar
- Heavy cream or whole milk
- Vanilla extract
- A pinch of salt
- Regular or Mini M&M’s for decorating
Tools Required for the Job
You don’t need a professional bakery’s worth of equipment. Here are the basic tools that will make this recipe a breeze.
- Electric mixer (stand or hand mixer)
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Spatula
- 12-cup muffin pan
- Cupcake liners
- Ice cream scoop or large spoon (for even batter distribution)
- Piping bag and tip (optional, for frosting) or a butter knife
- Wire cooling rack
How to Make M&M Cupcakes: Step by Step
Follow these simple steps for perfect cupcakes. We’ll make the cupcakes first, and while they cool, we’ll whip up the frosting.
Part 1: The Cupcake Batter
Step 1: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and set it aside.
Step 2: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This combines the dry ingredients and gets rid of any lumps.
Step 3: In a separate large bowl, use your electric mixer to beat the softened butter and granulated sugar together on medium-high speed until it’s light and fluffy. This usually takes about 3 to 4 minutes. Don’t rush this part; it adds air to the batter.
Step 4: Add the room temperature eggs one at a time, beating well after each one. Then, mix in the vanilla extract.
Step 5: Turn the mixer to low speed. Add about one-third of the dry ingredient mixture to the wet ingredients, and mix until just combined. Then, add half of the milk and mix again.
Step 6: Repeat the process, adding another third of the flour mixture, the rest of the milk, and finally the last of the flour mixture. Mix only until you no longer see streaks of flour.
Step 7: Gently fold the mini M&M’s into the batter using a spatula. Be careful not to overmix.
Step 8: Fill each cupcake liner about two-thirds full. An ice cream scoop works perfectly for getting even amounts in each liner.
Step 9: Bake for 18 to 22 minutes. You’ll know they’re done when a toothpick inserted into the center of a cupcake comes out clean. Let them cool in the pan for a few minutes before moving them to a wire rack to cool completely.
Part 2: The Dreamy Buttercream Frosting
Step 1: While the cupcakes are cooling, make the frosting. In a large bowl, beat the softened butter with an electric mixer until it’s completely smooth and creamy.
Step 2: Gradually add the powdered sugar, mixing on low speed at first so you don’t get a sugar cloud in your kitchen. Once it’s incorporated, add the vanilla and a pinch of salt.
Step 3: Pour in the heavy cream or milk, starting with a small amount. Increase the mixer speed to medium-high and beat for 3 to 5 minutes until the frosting is light, fluffy, and smooth. If it’s too thick, add a tiny bit more cream; if it’s too thin, add a bit more powdered sugar.
Step 4: Once the cupcakes are completely cool, frost them. You can use a piping bag for a classic swirl or simply spread the frosting with a butter knife. Top with a generous sprinkle of M&M’s, and you’re done!
Pro Tips from My Kitchen
Over the years, I’ve learned a few things that take these cupcakes from good to great. Here are my top tips.
- Room Temperature is a Non-Negotiable. I know it’s tempting to pull your butter, eggs, and milk straight from the fridge, but don’t. Room temperature ingredients emulsify better, creating a smoother, more uniform batter. This results in a lighter, fluffier cupcake crumb.
- The “Don’t Overmix” Rule. Once you combine the wet and dry ingredients, you’re developing gluten in the flour. The more you mix, the more gluten develops. A little is good for structure, but too much makes for tough, dense cupcakes. Mix only until the ingredients are just combined.
- Mini M&M’s Are Your Friend. For the batter, always use mini M&M’s. Regular-sized ones are heavier and tend to sink to the bottom of the liner during baking. Minis distribute much more evenly, giving you candy in every bite.
- The Flour-Toss Trick. To give your mini M&M’s extra insurance against sinking, toss them in a tablespoon of your dry flour mixture before folding them into the batter. This light coating helps them stay suspended.
Possible Substitutions and Variations
This recipe is pretty forgiving. If you need to make a swap or want to get creative, here are some ideas that work well.
| Original Ingredient | Substitution Idea | Notes |
|---|---|---|
| All-Purpose Flour | 1:1 Gluten-Free Flour Blend | Use a blend with xanthan gum. |
| Unsalted Butter | Vegan Butter Sticks | Ensures a dairy-free/vegan result. |
| Whole Milk | Almond, Soy, or Oat Milk | Use an unsweetened version. |
| Granulated Sugar | Coconut Sugar | May alter color and flavor slightly. |
For variations, try adding half a cup of mini chocolate chips to the batter. You could also experiment with different M&M flavors, like peanut butter or caramel, for a unique twist!
Make-Ahead and Efficiency Tips
Planning a party? You can definitely prepare parts of this recipe in advance.
The cupcakes can be baked one day ahead. Let them cool completely, then store them in an airtight container at room temperature. Don’t refrigerate them, as it can dry them out.
The buttercream frosting can be made up to three days in advance. Store it in an airtight container in the refrigerator. Before using, let it come to room temperature and then re-whip it with your mixer for a minute to get that creamy texture back.
To be efficient, always get all your ingredients out and measured before you start mixing. You can also prepare the frosting while the cupcakes are baking and cooling, which saves a lot of time.
Nutrition, Diets, and Pairings
Here’s a look at some extra details for those who are curious.
Estimated Nutritional Information
Please note this is an approximation per cupcake. Actual values can vary based on specific ingredients and brands used.
| Nutrient | Estimated Amount |
|---|---|
| Calories | ~380 kcal |
| Fat | ~20g |
| Carbohydrates | ~45g |
| Protein | ~4g |
Dietary Adjustments
For a Gluten-Free Version: Use a high-quality 1-to-1 gluten-free baking flour in place of the all-purpose flour. The texture will be very close to the original.
For a Vegan Version: This requires a few swaps. Use vegan butter sticks for the butter, your favorite plant-based milk, and a vegan egg replacer (like a flax egg). Note that M&M’s are not vegan, so you would need to use a vegan-friendly candy-coated chocolate alternative.
What to Serve With M&M Cupcakes
These cupcakes are a star on their own, but they pair perfectly with a tall, cold glass of milk. For the adults, a cup of coffee or a simple black tea cuts through the sweetness beautifully.
Leftovers and Storage
Got leftovers? Lucky you! Store the frosted cupcakes in an airtight container. They’ll stay fresh at room temperature for up to 2 days.
If you need to keep them longer, you can store them in the fridge for up to 4-5 days. Just be sure to let them sit at room temperature for about 20-30 minutes before serving, as the cold can make the cake and frosting firm up.
Frequently Asked Questions (FAQs)
Q1. Why did my M&M’s sink to the bottom of the cupcakes?
Ans: This is a common issue! It’s usually because regular-sized M&M’s are too heavy for the batter. Using mini M&M’s is the best solution. Tossing them in a bit of flour before adding them to the batter also helps them stay suspended.
Q2. Can I make these chocolate M&M cupcakes instead?
Ans: Absolutely! To make a chocolate cupcake base, you can substitute about 1/4 cup of the all-purpose flour with 1/4 cup of unsweetened cocoa powder. Sift it with the other dry ingredients to avoid lumps.
Q3. My frosting is too sweet. How can I fix it?
Ans: The pinch of salt in the frosting recipe is key to balancing the sweetness. If it’s still too sweet for your taste, you can add a tiny bit more salt or a little extra heavy cream to thin it out and dilute the sugar concentration.
Q4. Can I freeze these cupcakes?
Ans: Yes! For best results, freeze the cupcakes *unfrosted*. Once they are completely cool, wrap each cupcake individually in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. To serve, let them thaw at room temperature, then make the frosting and decorate.
Wrapping Up
There you have it—a simple, fun, and incredibly delicious M&M Cupcake recipe that is sure to be a hit with everyone. It’s more than just a dessert; it’s a little piece of colorful joy.
I truly hope you give this recipe a try. Baking should be fun and stress-free, and this recipe is designed to be exactly that.
When you make them, I’d love to hear about it! Leave a comment below and let me know how they turned out, or if you discovered any fun variations of your own.
