My younger brother has been feeling a bit under the weather this week, so yesterday I decided to make these fun and most importantly, tasty treats to cheer him up a little. The plan worked; he felt better, and my family and I got to indulge in these simply delectable and easy to make cupcakes, guilt free! These cupcakes use my favourite vanilla cake recipe, which is ultra moist and soft. This mixture is miles better than any box mix on the shelves, as it truly stays moist for days after baking. It is a perennial favourite in our household, and one of the bakes most requested by those who have tasted it! I simply added M&Ms to brighten them up a bit in lieu of funfetti cupcakes, as we all needed a bit of a chocolate boost. Keep reading for the recipe!
A simple cupcake never goes out of style. You can experiment with flavours and textures and icing all you want, but at the end of the day, a vanilla cupcake with vanilla butter cream icing will always go down a treat. Sometimes when I have a baking or sugar craving, I don’t quite fancy making something with complex flavours, or I simply don’t have the ingredients some of the fancier cupcake recipes call for. In those circumstances, I know I can always fall back on these trusty cupcakes (M&Ms or not) and still make those I’m baking for or myself, very happy!
With the addition of the colourful M&Ms, these cupcakes would be great for a children’s party as well as for the older children among us (you are never too old for a cupcake, that is a universal law). If you don’t have M&Ms on hand, you can easily add your chocolate of choice or keep them simple and bake them in their plain vanilla form – the opportunities are endless! The addition of the M&Ms however provides a really lovely chocolatey crunch which elevates these cupcakes from good to fantastic at halting a sugar craving right in it’s tracks!
Super Moist Vanilla M&M Cupcakes
Baking Time: 18-20 minutes
Makes: 10-12 Good Sized Cupcakes
- 1 and 2/3 cups of all purpose (plain) flour
- 1 cup of granulated (white) sugar
- 1/2 tsp of salt
- 1/2 tsp of baking powder
- 1/4 tsp of baking soda
- 3/4 cup of milk
- 1/4 cup of plain or vanilla yogurt
- 2 tsp vanilla essence
- 1 large egg (preferably room temp.)
- 1/2 a cup of regular sized or mini M&Ms (plus extra for decoration)
- Your sprinkles of choice, for decoration
Ingredients: Butter Cream Icing (you will have leftover icing)
- 3 cups of icing/powdered sugar
- 1/3 cup butter or margarine, softened
- 1 tsp vanilla essence
- 1 – 2 tbsp milk
Pre-heat oven to 175C (or 350F) and then line muffin tray with liners or muffin cups.
In a large bowl, combine flour, baking soda, baking powder and salt before setting to one side. In a microwaveable bowl, melt butter in microwave (or on stove top if you prefer) in increments of 15 seconds until melted. After cooling, whisk in the sugar until mixture is gritty and then refrigerate mixture for 1-2 minutes.
Remove from fridge and stir in the yogurt, milk, vanilla essence and egg until combined. Gradually mix in the dry ingredients (about a quarter of the overall mixture at a time) until batter is smooth and thick. Gently fold in M&Ms, keeping some back to place on the top of cupcakes. Be careful when stirring in the M&Ms, as they will begin to bleed their colour. Personally I like the effect the bleeding gives to the cupcakes, but that is my own preference.
Divide the batter between your cupcake liners (I use an ice cream scoop to ensure they are all similar in size) and add two or three M&Ms to each filled liner. Bake for 18-20 minutes or until a skewer or toothpick inserted in to the centre comes out clean. Allow to cool for 15 minutes before transferring on to a wire rack.
Directions: Icing and Decoration
Whilst the cupcakes are baking or cooling, you can make the butter cream icing. As much as I enjoy cream cheese icing and icing that utilizes heavy cream, I think a simple vanilla butter cream is the perfect accompaniment for these fun and simple cupcakes! In a medium bowl, mix the icing sugar and butter with a spoon or a hand mixer on low speed. When combined, stir in the vanilla essence and 1 tbsp of milk.
Continue to gradually add the remaining milk until desired smoothness is reached. If icing is too thick continue to add milk a few drops at a time. If icing is too thin, add a small amount of icing sugar. Generously ice the cooled cupcakes (either with a palette knife or a piping bag and tip) and top with sprinkles and some M&Ms.
Cupcakes can be stored for up to 3 days in an airtight container at room temperature, or in the fridge for up to 5 days. If you make these cupcakes feel free to leave a comment letting me know how your experience was, and how any changes you made went down!