These vanilla cupcakes are packed with a sweet chocolate candy surprise in the middle between soft and moist cake, then topped with a colorful frosting.
Serves:
Ingredients
- 3⅓cupsflour
- 1tspbaking powder
- ½tspbaking soda
- 1tspsalt
- 2cupsgranulated sugar
- 1cupunsalted butter,melted
- 2large eggs
- ½cupsour cream
- 1½cupmilk
- 1tbspvanilla extract
- 12ozPeanut M&Ms,(1 large bag)
For Frosting:
- 1cupunsalted butter,softened
- 1tbspvanilla extract
- 4cupspowdered sugar,sifted
- 3tbspmilk
- food coloring,or as needed
- 1bagM&M’s,(small bag), for garnish
Instructions
Cupcakes:
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Preheat the oven to 350 degrees F. Line muffin tin with 24 cupcake liners. Set aside.
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In a stand mixer, add the flour, baking powder, baking soda, and salt.
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Add the melted butter to a bowl and whisk in the sugar. Then, pour in the eggs, sour cream, milk, and vanilla.
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Slowly mix the dry ingredients into the wet ingredients until no lumps remain. The batter will be thicker than normal.
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Add half the normal amount of batter to the pan. Add 6 or so Peanut M&Ms of a single color into each cupcake. Or try and mix it up, using different colors.
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Add in the second half of the batter, then make sure the M&Ms are covered.
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Bake for 18 to 20 minutes
Frosting:
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Cream the room temperature butter in a stand mixer for 5 to 7 minutes until the butter is much lighter in color.
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Add in the powdered sugar until fully incorporated, then add in the vanilla extract.
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Pour in the milk, then beat for an additional 3 to 4 minutes.
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Add preferred food coloring, and mix until color is completely incorporated.
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Frost over cupcakes, serve, and enjoy!
Nutrition
- Calories: 452.84kcal
- Fat: 21.54g
- Saturated Fat: 12.45g
- Trans Fat: 0.67g
- Monounsaturated Fat: 5.78g
- Polyunsaturated Fat: 1.31g
- Carbohydrates: 61.05g
- Fiber: 1.05g
- Sugar: 45.88g
- Protein: 4.56g
- Cholesterol: 61.79mg
- Sodium: 165.18mg
- Calcium: 65.32mg
- Potassium: 115.00mg
- Iron: 0.52mg
- Vitamin A: 156.61µg
- Vitamin C: 0.05mg
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