Introduction
These Vanilla Candy Cupcakes are a celebration in a liner, combining a soft, buttery crumb with a decadently sweet frosting. You get to unleash your creativity with food coloring and a playful candy bar garnish, making them perfect for parties. The optional “surprise” center adds an extra element of fun that both kids and adults will love.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12 cupcakes
Ingredients
- 1 1/4 Cups all purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 Cups granulated sugar
- 1/4 Cup butter (* at room temperature)
- 2 eggs
- 2 teaspoons vanilla extract
- 1/2 Cup heavy cream
- food coloring (*optional)
- 4 Cups powdered sugar
- 1/2 Cup butter (* at room temperature)
- 2 Tablespoons heavy cream
- 2 teaspoons vanilla extract
- food coloring (*optional)
- 12 pieces mini candy bars
- M&M’S candies (*if opting to make surprise cupcakes)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the all purpose flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the granulated sugar and 1/4 cup room temperature butter until light and fluffy, about 2-3 minutes.
- Beat in the eggs, one at a time, followed by the 2 teaspoons of vanilla extract.
- With the mixer on low speed, alternate adding the dry flour mixture and the 1/2 cup of heavy cream, beginning and ending with the dry ingredients. Mix until just combined. If using, stir in a few drops of food coloring until the batter is evenly tinted.
- Optional Surprise Step: For surprise cupcakes, fill each liner halfway with batter. Place 3-4 M&M’S candies in the center of each, then cover with more batter until the liners are 2/3 full.
- For standard cupcakes, divide the batter evenly among the 12 liners, filling each 2/3 full.
- Bake for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- While cupcakes cool, prepare the frosting. In a large bowl, beat the 1/2 cup room temperature butter until smooth.
- Gradually add the powdered sugar, 2 tablespoons heavy cream, and 2 teaspoons vanilla extract. Beat on high speed for 2-3 minutes until light and fluffy. If using, beat in food coloring until desired color is reached.
- Frost the completely cooled cupcakes using a piping bag or an offset spatula.
- Immediately garnish the top of each frosted cupcake with a mini candy bar before the frosting sets.
Variations
- Candy Crunch Frosting: Fold crushed candy bar pieces directly into the frosting for added texture and flavor.
- Cupcake Tower: Create a visual display by frosting cupcakes in different colors and arranging them on a tiered stand with assorted candy toppings.
- Naked Cupcakes: For a less sweet option, do a thin “naked” layer of frosting and press crushed candies onto the sides of the cupcake.
- Candy Bar Shards: Instead of whole mini bars, create dramatic shards by melting chocolate candy bars, spreading them thin, breaking them once set, and using them as tall, decorative toppers.
Tips for Success
- Ensure all dairy ingredients (butter, eggs, heavy cream) are truly at room temperature for a smooth, emulsified batter that bakes evenly.
- For perfect frosting consistency, if it’s too thick, add more heavy cream 1 teaspoon at a time. If it’s too thin, add more powdered sugar a 1/4 cup at a time.
- To prevent candy garnishes like chocolate from melting or sliding, frost and top cupcakes just before serving.
Storage & Reheating
Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months. Frosted cupcakes should be stored in the refrigerator for up to 3 days in a sealed container. Let them come to room temperature for about an hour before serving for the best texture and flavor. These cupcakes are best enjoyed fresh and are not recommended for reheating.
FAQ
Can I use milk instead of heavy cream in the batter?
No, heavy cream provides a specific richness and fat content crucial for the moist, tender texture of these cupcakes. Substituting milk will result in a drier crumb.
My frosting is too sweet. Can I reduce the powdered sugar?
You can slightly reduce it, but it will affect the frosting’s stability and yield. For a less sweet option, try the “naked cupcake” variation or add a pinch of salt to balance the sweetness.
Can I make the batter ahead of time?
It’s not recommended, as the baking powder begins to activate once liquid is added. For best results, bake immediately after mixing.
My candy garnish is sinking into the frosting. What did I do wrong?
This usually means the frosting is too soft or warm. Chill the frosted cupcakes in the refrigerator for 15 minutes to firm up the frosting before adding the candy toppers.
Can I use this recipe to make a cake?
Yes, this batter can be baked in two 6-inch round pans. Adjust the baking time to approximately 20-25 minutes, or until a toothpick comes out clean.
What if I don’t have mini candy bars?
You can chop regular-sized candy bars into smaller pieces or use other ready-to-use candies like Reese’s Pieces, chocolate chips, or sprinkles.