Description
Delight in these colorful and fun M&M Cupcakes, perfect for any celebration or a sweet treat. Soft and moist vanilla cupcakes are studded with M&M candies inside and topped with creamy vanilla frosting and extra M&Ms for a playful crunch. This easy-to-make recipe offers a festive twist on classic cupcakes, bringing a burst of color and chocolatey bites in every forkful.
Ingredients
Scale
Cupcake Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup milk
- 1/2 cup sour cream
- 1 cup M&M candies (plus extra for topping)
Frosting Ingredients
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- Additional M&M candies for decoration
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners to ensure easy removal and cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning throughout the flour.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened unsalted butter with granulated sugar until the mixture is light and fluffy, which helps to create a tender cupcake texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time to incorporate them fully and then add the vanilla extract to infuse the batter with rich flavor.
- Combine Dry and Wet Ingredients: Alternately add the dry ingredient mixture and the milk to the butter mixture, starting and ending with the dry ingredients. This helps the batter stay smooth and airy.
- Fold in Sour Cream and M&Ms: Gently fold in the sour cream for moisture and tenderness, along with 1 cup of M&M candies to add colorful spots and chocolatey bites throughout the cupcakes.
- Fill Muffin Cups and Bake: Divide the cupcake batter evenly among the 12 prepared muffin cups, filling each about two-thirds full to allow room for rising. Bake for 18 to 22 minutes until a toothpick inserted into the center comes out clean.
- Cool Cupcakes: Remove cupcakes from oven and let them cool completely in the pan before removing and frosting to avoid melting the frosting.
- Make Frosting: Beat the softened butter until creamy. Gradually add powdered sugar, milk, and vanilla extract until the frosting is smooth and spreadable.
- Frost and Decorate: Spread the frosting evenly over the cooled cupcakes and top each with additional M&M candies for a festive finishing touch.
Notes
- Use room-temperature ingredients to ensure a smooth, well-blended batter for softer cupcakes.
- Substitute Greek yogurt instead of sour cream to create a lighter version of the cupcakes while maintaining moisture.
- Store cupcakes in an airtight container at room temperature to keep them fresh for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 35 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg
