M&M Cupcakes with Peanut Butter Frosting

• Vegetarian

• Refrigerated

  • 3 Eggs

• Condiments

  • 1/2 cup Peanut butter, smooth

• Baking & Spices

  • 1 box Cake mix, white or yellow
  • 3 cup Powdered sugar
  • 1 2/3 tbsp Vanilla

• Oils & Vinegars

  • 1/3 cup Oil

• Dairy

  • 1/2 cup Butter
  • 2 tbsp Milk
  • 1 cup Milk or buttermilk
  • 1/2 cup Sour cream or plain yogurt

• Desserts

  • 1 cup M&ms, mini

Found on yourcupofcake.com

Ingredients

• 1 box white or yellow cake mix
• 3 eggs
• 1/3 C. oil
• 1 C. milk or buttermilk
• 1/2 C. sour cream or plain yogurt
• 1 Tbsp. vanilla extract
• 1 C. mini M&Ms
• 1/2 C. smooth peanut butter
• 1/2 C. butter, softened
• 2 tsp. vanilla extract
• 3-4 C. powdered sugar
• 2-4 Tbsp. milk

Directions

• 1. Preheat oven to 350 degrees and line pans with cupcake liners.
• 2. Sift cake mix into a small bowl and set aside.
• 3. In a large bowl, combine eggs, oil, milk, sour cream and vanilla extract.
• 4. Stir in cake mix until smooth.
• 5. Fold in M&Ms. Dont overmix because the coloring from the candies will dye the cake.
• 6. Fill cupcake liners 3/4 full and bake for 17-22 minutes or until an inserted knife comes out clean.
• 7. Peanut Butter Frosting: Beat peanut butter and butter until smooth. Add vanilla extract and slowly add powdered sugar. The frosting will become chunky. With the mixer on low add milk 1 Tbsp at a time until the frosting becomes fluffy and smooth. Add more powdered sugar if needed or more milk.
• 8. Pipe onto cooled cupcakes an top with extra candies.