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)
1cupunsalted butter,softened
1tbspvanilla extract
4cupspowdered sugar,sifted
3tbspmilk
food coloring,or as needed
1bagM&M’s,(small bag), for garnish
Preparation
Preheat the oven to 350 degrees F. Line muffin tin with 24 cupcake liners. Set aside.
In a stand mixer, add the flour, baking powder, baking soda, and salt.
Add the melted butter to a bowl and whisk in the sugar. Then, pour in the eggs, sour cream, milk, and vanilla.
Slowly mix the dry ingredients into the wet ingredients until no lumps remain. The batter will be thicker than normal.
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.
Add in the second half of the batter, then make sure the M&Ms are covered.
Bake for 18 to 20 minutes
Cream the room temperature butter in a stand mixer for 5 to 7 minutes until the butter is much lighter in color.
Add in the powdered sugar until fully incorporated, then add in the vanilla extract.
Pour in the milk, then beat for an additional 3 to 4 minutes.
Add preferred food coloring, and mix until color is completely incorporated.
Frost over cupcakes, serve, and enjoy!
