Recipe Ingredients:

Cupcakes:

• 1 1/2 cups all-purpose flour, sifted
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 eggs, at room temperature
• 2 tsp vanilla extract
• 3/4 cup milk
• 1/2 cup M&M’s Caramel

Glaze:

• 1 cup confectioner’s sugar, sifted
• 4 tsp milk Food coloring (deep pink, purple and blue)
• 1/2 cup M&M’s Caramel
• 1/2 tsp edible glitter

Directions:

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

1. Cupcakes: Preheat oven to 350ºF. Line 24 mini muffin cups with paper liners. In bowl, whisk together flour, baking powder and salt; set aside. In separate bowl and using electric mixer, beat butter with sugar until light and fluffy. Beat in eggs, one at a time, incorporating each one fully before adding the next one; beat in vanilla.
2. With mixer on low speed, add flour mixture in 3 parts alternately with milk in 2 parts, starting and ending with flour mixture, and scraping bowl as needed between additions.
3. Spoon batter into prepared muffin cups, about two-thirds full. Stud with M&M’s Caramel. Bake for 12 to 15 minutes or until tester comes out clean when inserted into center of cupcakes. Let cool completely on rack.
4. Glaze: Beat confectioner’s sugar with milk until smooth, adding up to 1 tsp more milk if needed. Divide glaze among 4 small bowls. Leave one white and tint the others with pink, purple and blue food coloring. Dollop all 4 colors into separate clean bowl; using skewer, swirl to create pattern.
5. Dunk tops of cooled cupcakes into glaze. Return to rack. Stud with M&M’S Caramel and sprinkle with edible glitter.

Tip:

• Garnish cupcakes with colored sprinkles, raspberries or white chocolate shavings, if desired.
• For festive cupcakes, tint glaze to a holiday hue with a few drops of food coloring in desired color.
  
  

Nutrition Facts

Per 1 mini cupcake

• Calories 170
• Fat 6g
• Saturated Fat 3.5g
• Cholesterol 25mg
• Sodium 90mg
• Carbohydrate 26g
• Fiber 0g
• Sugars 19g
• Protein 2g