Vanilla 'Bat' Halloween Cupcakes

Serving Size: 24

For the cupcakes

  • 2.5 cup sifted all-purpose flour
  • 2 cup M&M candies
  • 1.25 cup whole milk at room temperature
  • 2.25 tsp pure vanilla extract
  • 2 large eggs at room temperature
  • 1.75 cup granulated sugar
  • 8 Tbsp unsalted butter
  • 0.25 tsp salt
  • 2.5 tsp sifted baking powder
  1. Preheat the oven to 350 degrees Fahrenheit.  Line a cupcake pan with baking cups. 
  2. Sift together the flour, baking powder and salt in a bowl. Set aside.
  3. Place the unsalted butter in the bowl of a stand mixer. Add the sugar; beat on medium speed until well incorporated.
  4. Add the eggs one at a time, mixing slowly after each addition.
  5. Combine the vanilla extract and milk in a large liquid measuring cup.
  6. Reduce the mixer speed to low, and add 1/3 of the flour mixture to the butter mixture, then gradually add 1/3 of the milk mixture, beating until well incorporated. Add another third of the flour mixture, followed by a third of the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and beat just until combined.  Add the M&M’s and mix at low speed, until just combined.
  7. Using an ice cream scooper, scoop batter into baking cups. 
  8. Bake for 15-18 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Cool completely before frosting.

For the buttercream frosting

  • 1 tsp orange food coloring
  • 0.125 tsp salt
  • 1 tsp pure vanilla extract
  • 1 tsp whole milk
  • 4 cup confectioners' sugar
  • 16 Tbsp unsalted butter
  1. Place the unsalted butter in the bowl of a stand mixer. Add the confectioner's sugar, and beat on medium speed until well incorporated.
  2. Add the vanilla extract, milk, salt and orange food coloring. Beat on high speed until light and airy.
  3. Using a spatula, fill a plastic piping bag fitted with a large, round metal tip with the frosting, and frost each cupcake with the signature swirl.

For the decorations

  • 6 Tbsp black fondant
  • 1 bat-shaped mini cookie cutter
  1. Using a rolling pin, roll out the black fondant until it is a quarter inch thick.  Cut out small bats using the bat-shaped mini cookie cutter.  Place a bat on each cupcake, serve, and enjoy!

© Georgetown Cupcake, Katherine Kallinis Berman & Sophie Kallinis LaMontagne, Co-Owners, Georgetown Cupcake & Stars of TLC’s DC Cupcakes