type in what you're looking for and press enter
54
4.6 from 10 votes

Pinata Cupcakes

Prep time
20 mins
Cook time
20 mins
Total time
40 mins

Ingredients

FOR THE CUPCAKES:

FOR THE BUTTERCREAM FROSTING:

  • 3 to 3.5 cups powdered sugar
  • 12 tbsp butter, soft
  • ½ tsp vanilla extract
  • 1 tbsp milk

Preparation

  1. Preheat oven to 350 degrees, and line cupcake liners in a muffin pan.
  2. Make cupcake according to box directions or vanilla cupcake recipe or chocolate cupcake recipe.
  3. Divide batter evenly between about cupcake liners.
  4. Bake for 18-20 minutes.
  5. In a medium-sized bowl, combine the powdered sugar, butter, vanilla extract, and milk to make the buttercream frosting. Mix well. Start with 3 cups of powdered sugar and if you need more, then add another ½ cup. If you want more frosting, you can double the amounts for the frosting recipe.
  6. Once the cupcakes are cool, use a knife to cut a hole about 1 inch deep with a ¾ inch diameter. Remove the cupcake center, and slice off some of the bottom of the cupcake center. You will use this to cover your M&M filling and give you a level surface to add frosting to. Fill each cupcake with about a tbsp of mini M&M's. Place the top part of the cupcake center back on the cupcake. 
  7. Frost the cupcakes, and top with sprinkles.
  8. When you cut the cupcakes in half or take a bite of the cupcakes, the mini M&M's will come out. Surprise!
Gluten-free Pinata Cupcakes
Making gluten-free Pinata Cupcakes
Filling the Pinata Cupcakes
Frosted the Pinata Cupcakes
Frosting and sprinkles on Pinata Cupcakes
The inside of the Pinata Cupcakes
Delicious gluten-free Pinata Cupcakes
Rate this recipe
Print this recipe