These colorful M&M Cupcakes are a delightful treat that brings joy to any occasion. With their soft, fluffy texture and vibrant candy-studded appearance, they’re guaranteed to put a smile on everyone’s face. The simple vanilla cupcake base provides the perfect canvas for those crunchy, chocolatey M&Ms that add both color and flavor.
Whether you’re baking for a birthday party, school event, or just a sweet weekend treat, these cupcakes strike the perfect balance between homemade goodness and playful fun. The contrast between the moist cake and the candy crunch creates an irresistible texture that both kids and adults will love.
Why You’ll Love This
- Easy to make with simple pantry ingredients you likely already have on hand
- Customizable with different M&M colors for holidays or special events
- Kid-friendly recipe that’s perfect for baking with little helpers
- Quick 45-minute total time from start to finish
- Impressive presentation despite minimal decorating skills required
Ingredients
- 1½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- ½ cup M&Ms, plus extra for topping
Instructions
- Preheat oven to 350°F (175°C). Line muffin tin with cupcake liners.
- Whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt in large bowl.
- In separate bowl, combine melted butter, eggs, and vanilla until smooth. Gradually stir in buttermilk.
- Slowly mix wet ingredients into dry ingredients until smooth. Gently fold in M&Ms.
- Divide batter among cupcake liners. Bake 18-20 minutes until toothpick comes out clean.
- Cool in tin 10 minutes, then transfer to wire rack. Top with extra M&Ms once cool.
Tips & Variations
- Use seasonal M&Ms to match holidays (red and green for Christmas, pastels for Easter, etc.)
- For extra chocolate flavor, replace 1/4 cup of flour with unsweetened cocoa powder
- Mini M&Ms work great in the batter if you prefer smaller candy pieces
- Try mixing in 1/2 cup of chocolate chips along with the M&Ms for double chocolate goodness
- Make ahead: bake cupcakes up to a day in advance and store in an airtight container before frosting
- For a fun surprise, push a few M&Ms into the center of each cupcake before baking
Serving Suggestions
Serve these colorful cupcakes on a tiered stand for birthdays or arrange them in a circle for a vibrant dessert centerpiece. They pair wonderfully with a cold glass of milk, a scoop of vanilla ice cream, or even a mug of hot chocolate for an extra indulgent treat.
For a complete party spread, serve alongside a fruit platter to balance the sweetness and add some fresh, healthy options to your dessert table.
Notes
- Store frosted cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- For best results, bring refrigerated cupcakes to room temperature before serving.
- The cupcakes are done when they spring back lightly when touched and a toothpick inserted comes out with a few moist crumbs.
- Toss M&Ms in a little flour before adding to the batter to prevent them from sinking to the bottom.
FAQs
Can I use a boxed cake mix instead?
Yes! For a shortcut, use a vanilla or white cake mix and follow the box instructions, then fold in the M&Ms before baking.
Will the M&Ms bleed their colors into the batter?
Some slight color bleeding may occur, but coating the M&Ms in a little flour before adding them to the batter helps minimize this effect.
Can I freeze these cupcakes?
Yes, unfrosted cupcakes freeze well for up to 2 months. Thaw completely before frosting and decorating.
How can I make these cupcakes gluten-free?
Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend, but verify your M&Ms are gluten-free as well (most are, but it’s good to check).
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