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I love making these M&M cupcakes because they are so fun and easy to make! With a soft, funfetti cupcake base, hidden candies in the center, and smooth vanilla frosting, they’re the perfect treat for any celebration.
Easy M&M Cupcakes Recipe
These colorful and fun M&M cupcakes bring together a sweet vanilla cake, a crunchy chocolatey center, and creamy frosting. Perfect for birthday parties, holiday gatherings, or just because, they’re sure to bring smiles to everyone.
I think M and M’s are one of my all time favorite candies, which is why I use them in so many desserts! And the mini candies are such a cute way to add a hidden surprise inside the cupcakes, plus they match the sprinkles too!
Ingredients You Will Need
- Funfetti Cake Mix: The base for these easy and delicious cupcakes.
- vegetable oil: Keeps the cupcakes moist and tender.
- eggs: Helps bind the ingredients and provides structure.
- whole milk: Adds richness and a soft texture.
- tub vanilla frosting: The perfect sweet and smooth topping.
- mini M&M’s, divided: For the surprise chocolatey crunch.
Variations:
- Swap the cake mix: Use chocolate or vanilla cake mix and add sprinkles for a fun touch.
- Try a different frosting: Chocolate or cream cheese frosting works just as well.
- Use larger M&M’s: For an extra chocolate crunch.
How to Make M&M Cupcakes
STEP 1: Preheat the oven to 350 degrees F (175 degrees C) and line a muffin tin with paper liners. Lightly spray the liners with cooking spray to prevent sticking if desired.
STEP 2: In a large mixing bowl, whisk together the cake mix, vegetable oil, eggs, and milk until the batter is smooth with no lumps. Use a spatula to scrape the sides of the bowl if necessary.
STEP 3: Divide the cupcake batter evenly among the cupcake liners, filling each about 2/3 full.
STEP 4: Bake the cupcakes for 23-27 minutes, or until a toothpick inserted in the center comes out clean. Let them cool for a few minutes in the pan first, then transfer to a wire rack so they can cool completely before decorating.
STEP 5: While the cupcakes are cooling, beat the vanilla frosting with an electric mixer for about 5 minutes until it becomes light and fluffy. This helps create more volume and a smooth texture.
STEP 6: Once the cupcakes are completely cool, scoop out about 1 tablespoon from the top center of each cupcake. Fill the hole with 1 tablespoon of mini M&M’s.
STEP 7: Transfer the frosting to a piping bag with your preferred tip and frost each cupcake, making sure to cover the filled center completely.
Tips for Making the Best M&M Cupcakes
- Watch the time: If using a metal muffin pan, they should be ready around 23-25 minutes, while silicone liners may take a little bit longer. Plan on 25-27 minutes.
- Whip the frosting: This makes it lighter and easier to spread.
- Let cupcakes cool completely: Having cupcakes cool to room temperature will help candies keep their fun shapes without melting.
FAQ’S
Yes! Chocolate cupcakes are super fun with this recipe. If you still want the colorful effect, add ¼ cup of sprinkles to the batter before baking. This is also a great way to match a party theme or holiday! Keep in mind with chocolate, you may not see the sprinkles as brightly as you would vanilla cupcakes.
I wouldn’t recommend it because the M&M’s will melt during baking. Which is why I just added them to the tops and the inside.
Store in an airtight container in the fridge for up to 3-4 days, or freeze and thaw before serving.
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Equipment
- Bowl
- Mixer
- Muffin Tin
- Cupcake Liners
- Frosting Bag and Tip
Ingredients
- 1 box Funfetti Cake Mix, 15.25 ounces
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup whole milk
- 16 ounces frosting, 1 tub of pre-made frosting
- 1 1/2 cups mini M&M's, divided
Instructions
- Preheat the oven to 350 degrees F (175 degrees C)) and line a muffin tin with paper liners. Lightly spray the liners with cooking spray to prevent sticking if desired.
- In a large mixing bowl, whisk together the cake mix, vegetable oil, eggs, and milk until the batter is smooth with no lumps. Use a spatula to scrape the sides of the bowl if necessary.
- Divide the cupcake batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake the cupcakes for 23-27 minutes, or until a toothpick inserted in the center comes out clean. Let them cool for a few minutes in the pan first, then transfer to a wire rack so they can cool completely before decorating.
- While the cupcakes are cooling, beat the vanilla frosting with an electric mixer for about 5 minutes until it becomes light and fluffy. This helps create more volume and a smooth texture.
- Once the cupcakes are completely cool, scoop out about 1 tablespoon from the top center of each cupcake. Fill the hole with 1 tablespoon of mini M&M’s.
- Transfer the frosting to a piping bag with your preferred tip and frost each cupcake, making sure to cover the filled center completely.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
