Ingredients

The following ingredients have 24 Servings
  • 3 3/4 cups cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 eggs (at room temperature)
  • 1 1/2 cups unsalted butter
  • 2 1/2 cups sugar
  • 1 1/2 cup milk
  • 2 teaspoons vanilla extract
  • 1 bag Vanilla Cupcake M&Ms ((or M&Ms of your choice.))
  • 1 cup unsalted butter (softened)
  • 4 cups confectioner's sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3-4 tablespoons milk
  • Pink food coloring
  • Sprinkles for decoration

Instruction

  • Begin by preheating your oven to 350 degrees F. Line two cupcake pans (24 cupcakes total) with paper liners and set them set aside.
  • In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
  • With an electric mixer, cream together the butter, sugar, and vanilla at medium speed until light and fluffy (5-6 minutes).
  • Add the eggs to your sugar mixture, one at a time, and blend well after each addition. Scrape down the sides of the bowl as needed.
  • With the eggs incorporated, add the dry ingredients. Alternate with your milk, beginning and ending with the dry ingredients. Mix until just combined.
  • Divide the batter into the prepared cupcake pans, filling each cupcake liner about three-quarters full.
  • Bake for 16-20 minutes or until the cupcake springs back when pressed in the center. Allow the cupcakes to cool in the pan on a wire rack for about 10 minutes. Then remove the cupcakes from the pan and place them on a wire rack to cool completely.
  • While your cupcakes cool, prepare the frosting.
  • In the bowl of a stand mixer, with the paddle attachment, beat the butter on medium speed until it becomes pale and fluffy.
  • Adjust the mixer to low speed and add the powdered sugar, one cup at a time, until it is incorporated. Increase the mixer speed to medium and add the vanilla extract, salt, 2 tablespoons of milk, and food coloring. Add more milk, 1 tablespoon at a time, to achieve the desired constancy.
  • Add the frosting to a piping bag fitted with a large open-star tip.
  • To add the M&Ms to the cupcakes: Use a small paring knife to cut a circle in the top of each cupcake. Gently remove the section of cut cupcake and reserve.
  • Using a teaspoon, create a small cavity in the cupcake. Fill with 5 or 6 M&Ms. Then replace the reserved cake circle to seal in the M&Ms. Pipe each cupcake with buttercream frosting and top with sprinkles.