Pinata Cupcakes

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When you need a fun cupcake for a celebration or it’s Cinco De Mayo…then these Piñata cupcakes filled with M&M candies and sprinkles are just the ticket.

When it comes to celebrations, nothing does it best than with a cupcake. Like a cupcake filled with candy. 

Like these piñata cupcakes.

I mean come on. A cupcake filled with candy. Let’s be kids again, and enjoy one of these. No blindfold or crazy spinning around with a baseball bat required.

How To Make These Pinata Cupcakes – Step By Step 

These cupcakes start off by making my vanilla cupcake recipe. These cupcakes couldn’t be easier because they are made with melted butter – which gives great flavor and make them quick to throw together. 

  • Preheat the oven to 350° F. Line two cupcake pans with paper liners. Set aside.
  • In a medium mixing bowl, combine the flour, baking powder and salt. Whisk together and set aside.
  • Add the butter and sugar and whisk to combine. Mix in the eggs and egg white until incorporated. Stir in the milk and vanilla. Add the dry ingredients and mixing just until incorporated.
  • Divide the batter between the prepared paper liners, filling each about 2/3 of the way full.
  • Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a cooling rack to cool completely. 

Filling These Pinata Cupcakes

Once the cupcakes have completely cooled, it’s time to turn these cupcakes into party cupcakes. You want to start by removing the center of the cupcake. I have a post and video on how to remove the core of a cupcake using 4 different tools. You can use: 

  • apple corer
  • butter knife
  • piping tip
  • melon baller

My favorite tool to core the cupcakes is the apple corer. If you want a larger center cored out, then melon baller or butter knife might be your better option.

Once the cupcakes have been cored, then fill the center with the mini M&M’s and sprinkles. I’ve seen pinata cupcakes on the internet before, but they are usually filled with just sprinkles. I don’t like the idea of a mouthful of just sprinkles, so I chose to fill them with the mini M&M’s instead. And I’m so glad I did! Nothing like a mouthful of M&M’s to make a girl’s day.  

cupcakes filled with sprinkles and candy

Frosting These Cupcakes

Once the cupcakes are filled it’s time to frost! I frosted these with Italian Meringue buttercream. But if you’re not feeling that adventurous you can stick to making my best buttercream frosting. It’s simple, whipped, and crazy good. 

Of course I have more options for you! Check out The Ultimate Guide To Different Types Of Frosting,or you can check out these recipes:

If you’re new to frosting cupcakes have no fear. I got you. You can check out my The Ultimate Guide To Baking Cupcakes At Home and Ultimate Guide To Decorating Cupcakes For Beginners.

pinata cupcake frosted on a cooling rack

Tips On Making This Pinata Cupcake Recipe

  • Be sure to measure your flour correctly if you are using dry measuring cups or you can use a kitchen scale for best accuracy
  • Make sure your large eggs are room temperature. Place your eggs in a bowl of warm water for 10 minutes before using them in your recipe.
  • Do not overfill your cupcake liners when scooping the batter. You want your liners about 2/3 full. Overfilled cupcakes can result in the cupcakes sinking after you baking them. Read this post for 6 reasons why your cupcakes sink in the middle.
  • Double check that your baking powder is still fresh. Because this recipe uses melted butter there is no creaming step to incorporate air, so you need to make sure the baking powder is fresh so your cupcakes rise properly. To check the freshness, add a teaspoon of baking powder to some hot water. If it bubbles, it’s still fresh. If it doesn’t throw it out.
  • Use an oven thermometer to make sure that your oven is heated correctly so these bake properly. For more oven 101, read this post.

Can I Make These Cupcakes Ahead Of Time?

Absolutely you can! These cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature.

The frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use.

If you have leftover cupcakes they also keep well covered tightly in the refrigerator for 3 days.  You can also freeze these cupcakes, without filling, for up to 2-3 months. Then just thaw overnight in the refrigerator and then fill and frost as normal!

Can I Use Low Fat Milk To These Cupcakes?

I do recommend using whole milk for the best taste and texture, but you can use a low fat milk if that’s all you have. It may just slightly affect the overall texture. 

More Cupcake Recipes

Pinata Cupcakes

When you need a fun cupcake for a celebration or it's Cinco De Mayo...then these Piñata cupcakes filled with M&M candies and sprinkles are just the ticket.
4 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: cupcakes
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 cupcakes
Calories: 301kcal

Ingredients

  • 1 1/2 cup all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 tsp. salt
  • 8 tbsp. unsalted butter melted slightly cooled
  • 1 cup sugar
  • 2 large eggs at room temperature
  • 1 egg white
  • 1/2 cup whole milk room temperature
  • 1 tbsp. vanilla extract or vanilla bean paste
  • 1 cup mini M&M's (or sprinkles)

Instructions

  • Preheat the oven to 350° F. Line two cupcake pans with paper liners. Set aside.
  • In a medium mixing bowl, combine the flour, baking powder and salt. Whisk together and set aside.
  • Add the butter and sugar and whisk to combine. Mix in the eggs and egg white until incorporated. Stir in the milk and vanilla. Add the dry ingredients and mixing just until incorporated.
  • Divide the batter between the prepared paper liners, filling each about 2/3 of the way full.
  • Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a cooling rack to cool completely. Replace paper liners and bake remaining batter if desired. 
  • Core the center of a cupcake. Fill with candy and sprinkles. Frost cooled cupcakes as desired.

Notes

  • I used Italian meringue buttercream for these cupcakes. But this American buttercream frosting is fantastic and easier/quicker to whip up! Both would be great. 
  • Be sure to measure your flour correctly by scooping the flour into the measuring cup with a spoon and then level off with a knife.
  • Make sure your large eggs are room temperature. Place your eggs in a bowl of warm water for 10 minutes before using them in your recipe.
  • Do not overfill your cupcake liners when scooping the batter. You want your liners about 2/3 full. Overfilled cupcakes can result in the cupcakes sinking after you baking them. 
  • Double check that your baking powder is still fresh. Because this recipe uses melted butter there is no creaming step to incorporate air, so you need to make sure the baking powder is fresh so your cupcakes rise properly. To check the freshness, add a teaspoon of baking powder to some hot water. If it bubbles, it's still fresh. If it doesn't throw it out.
  • Use an oven thermometer to make sure that your oven is heated correctly so these bake properly. 

Nutrition

Calories: 301kcal | Carbohydrates: 41g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 73mg | Potassium: 99mg | Fiber: 1g | Sugar: 28g | Vitamin A: 341IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg
Tried this Recipe? Pin it for Later!Mention @BostonGirlBakes or tag #BostonGirlBakes!


 

5 Comments

  1. 5 stars
    my aunt is dairy free but whatever

  2. Shaundra Olson says:

    5 stars
    These are super cute, can’t wait to make!

    1. Let me know what you think!

  3. Tina West says:

    2 stars
    The m&m colors bleed on the inside of cupcake. I didn’t like them.

    1. Sorry to hear that you didn’t like them Tina.

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