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Caramel M&M’S Mini Poke Cupcakes

We promise these mini cupcakes will melt in your mouth!

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Servings: 24 mini cakes


1 box white cake mix

3 eggs

½ cup vegetable oil

1 cup water


Caramel Buttercream

½ cup softened unsalted butter

2 cups powdered sugar

2 tablespoons bottled caramel sauce

2–3 tablespoons milk

¼ teaspoon cinnamon


1 cup M&M'S Caramel Candies


1. Preheat oven to 325℉.

2. Fill mini muffin tins with cupcake liners.  

3. Make cake batter according to package instructions. Fill the cupcake liners with cake batter ⅔ of the way full. Bake 12–15 minutes until a toothpick inserted in the center comes out clean. Set aside to cool.

4. To make the buttercream, beat the soft butter until light and fluffy using a hand mixer.  Slowly add the powdered sugar and mix until fully incorporated. 

5. Add the milk, one tablespoon at a time and blend until the consistency is creamy and smooth. Add the caramel sauce and blend until fully incorporated. Set aside.

6. Poke a hole in each cooled cupcake with the back of a spoon. Fill the hole with caramel sauce and 1 Caramel M&M.  

7. Frost the cupcakes with buttercream, top with Caramel M&M’S, and enjoy!