Name: Fall Daisy Mini Cupcakes Recipe
Prep time: 30 min
Cook time: 18 min
Total time: 48 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup buttermilk; 1/2 cup unsalted butter, softened; 1 1/2 cups powdered sugar; 1/4 cup unsweetened cocoa powder; 2-3 tablespoons heavy cream or milk; 1 teaspoon vanilla extract; M&M’s Fall Harvest Milk Chocolate Candies; M&M’s Milk Chocolate Candies

Jump to Recipe· 4.5 from 14 reviews

If you’re looking for a delightful bite-sized treat that perfectly captures the cozy, colorful essence of autumn, I’ve got a gem for you. This Fall Daisy Mini Cupcakes Recipe is sweet, simple, and absolutely charming — these tiny cupcakes decorated with chocolate buttercream and surrounded by autumn-hued M&M’s are my go-to for any fall gathering. I’m excited to share all my tips so you can whip them up easily and impress your friends or family in no time!

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Why This Recipe Works

Perfect Mini Size: These cupcakes are bite-sized, making them ideal for parties and easy to enjoy without mess.
Simple Decorating: The M&M “daisy” design is visually impressive but takes minutes to assemble — great for last-minute treats.
Chocolate + Fall Flavors: Rich chocolate cupcakes and buttercream pair beautifully with the colorful M&M’s for a festive taste and look.
No Fancy Tools Needed: You don’t need a full decorating set — just a simple piping bag or even a plastic sandwich bag to swirl your icing.

The image shows several chocolate cupcakes evenly spread on a white marbled surface. Each cupcake has one layer of smooth chocolate frosting covering the top. On each cupcake, there is a ring of six round candy pieces forming a flower shape with a different colored candy in the center. The candy colors include yellow, orange, red, and dark brown, with the center candy contrasting to create a clear flower pattern. The cupcake liners are dark, and the overall setup looks neat and colorful. Photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

I love how this list balances simplicity and wow-factor. The chocolate cupcake base is moist and tender, while the chocolate buttercream frosting adds creaminess. The M&M’s bring not just color, but a little crunch and nostalgic sweetness, making the whole thing a little celebration on a plate.

Chocolate cupcake recipe: A classic, rich base that stays moist – you can use your favorite homemade or store-bought version.
Chocolate buttercream: Smooth, creamy, and sweet, it’s the perfect “glue” to hold your daisy M&M flower together.
M&M’s Fall Harvest Milk Chocolate Candies: These come in warm fall colors, perfect for creating that autumnal feel.
M&M’s Milk Chocolate Candies: I use these for the center orange M&Ms—they add a nice color pop and classic M&M crunch.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the best parts about this Fall Daisy Mini Cupcakes Recipe is how easy it is to make it your own. I often switch up the candies or fall accent colors, but the core method stays the same. Play around with colors and flavors—there’s room for all kinds of creativity here.

Variation: I sometimes swap out the chocolate buttercream for a cream cheese frosting for a tangy twist—it pairs amazingly well with the chocolate cupcakes!
Dietary tweak: Use a gluten-free cupcake mix and your favorite dairy-free chocolate frosting to suit dietary preferences without losing flavor.
Seasonal changes: For spring, try pastel M&M’s or small edible flowers as toppers to take this style into a new season.

Step-by-Step: How I Make Fall Daisy Mini Cupcakes Recipe

Step 1: Bake Your Mini Chocolate Cupcakes

I always start by making my chocolate cupcake batter — or you can use a box mix if you’re short on time. Pour the batter into mini muffin tins lined with paper liners, filling each about two-thirds full. Bake according to your recipe’s instructions, usually around 12-15 minutes for minis. Keep an eye on them – they’re done when a toothpick comes out clean, and the tops spring back when gently pressed. Let them cool completely before decorating.

Step 2: Prepare Your Chocolate Buttercream

While your cupcakes cool, whip up a batch of chocolate buttercream. I like mine smooth, slightly fluffy, and sweet enough to complement the cupcakes without overpowering them. Pro tip: chill your butter just enough to keep it soft but firm, then beat it with powdered sugar and cocoa powder for the perfect texture.

Step 3: Pipe the Buttercream “Blobs”

Using a disposable piping bag fitted with a 2A round tip (or a plastic sandwich bag with the corner snipped off), pipe a small blob of frosting onto each cupcake. This blob will be the center of your daisy, so don’t make it too big—just enough to hold the candies. If you don’t have piping tools, a knife or offset spatula works fine! The key is to have a nice, raised mound to press your candies into so they stick well.

Step 4: Add Your M&M Daisy

Press one M&M into the center of your frosting blob—it’s your flower’s core. Then gently place six more M&M’s around the center one to form the petals, creating the daisy effect. I use the bright orange M&M’s for the center because it’s such a cheerful fall color, and then mix the Fall Harvest M&M’s for petals. Once they’re all set, admire your handiwork before diving in!

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Pro Tips for Making Fall Daisy Mini Cupcakes Recipe

Use Room Temperature Ingredients: Makes your buttercream smoother and easier to pipe.
Don’t Overfill Cupcake Liners: Mini cupcakes rise quickly; filling about two-thirds prevents overflow.
Apply Gentle Pressure When Adding M&M’s: Press them just enough to stick but not so hard that you smash the cupcake.
Cool Cupcakes Completely Before Frosting: Warm cupcakes melt the buttercream and make assembly frustrating.

How to Serve Fall Daisy Mini Cupcakes Recipe

A group of chocolate cupcakes with rich brown frosting on top arranged on a white marbled surface. Each cupcake has eight candy pieces forming a flower shape, with one candy in the middle and seven around it. The candy colors include bright yellow, orange, dark brown, and red, creating clear, colorful patterns on each cupcake. The cupcake liners are dark brown. The image shows the cupcakes from a close angle with soft light highlighting the shiny candy surfaces and smooth frosting. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to keep it simple and let the M&M daisies shine, but sometimes I’ll sprinkle a little edible gold dust or tiny autumn-colored sprinkles around the edges for extra sparkle. A few mini fondant leaves add a cute, seasonal touch if you’re feeling fancy.

Side Dishes

These cupcakes pair wonderfully with a warm cup of spiced apple cider or a cozy chai latte! For a party, I like serving them alongside a cheese board or some roasted nuts to balance the sweetness.

Creative Ways to Present

For fall parties, I love arranging these cupcakes on a wooden platter lined with fresh autumn leaves or pumpkin slices—it’s so festive and makes for instant “wow” moments! Another idea is to put them in small cupcake boxes tied with twine for cute autumn gift favors.

Make Ahead and Storage

Storing Leftovers

I store leftover cupcakes in an airtight container at room temperature if it’ll be less than a day, otherwise I pop them in the fridge to keep the frosting firm and the cake moist. They stay fresh for about 3 days nicely.

Freezing

Freezing works well too! I place the cupcakes on a baking sheet to freeze individually before transferring to a sealed freezer bag—makes it easier to grab just a few at a time. They freeze well for up to 2 months.

Reheating

To enjoy from frozen, I thaw the cupcakes in the fridge overnight and then bring them to room temperature for about 30 minutes before serving. Avoid microwaving frosting-covered cupcakes as this can melt and ruin the look and texture.

FAQs

Can I use regular-sized cupcakes for this Fall Daisy Mini Cupcakes Recipe?

Absolutely! While the mini size is adorable and bite-sized, you can make this daisy design on regular cupcakes too—just increase the frosting quantity and space out the M&M petals accordingly for a balanced look.
What if I don’t have a piping bag or decorating tip?

No worries! Just use a plastic sandwich bag and snip off a tiny corner to pipe your buttercream. Alternatively, you can spread small dollops of frosting on each cupcake with a knife or the back of a spoon — still looks charming and tastes just as good.
Can I make these cupcakes ahead of time?

Yes! Bake the cupcakes and prepare the buttercream the day before. Store cupcakes, unfrosted, in an airtight container. Pipe frosting and decorate with M&M’s on the day you’re serving to keep things fresh and vibrant.
Do you have any tips for getting the M&M’s to stick better?

Make sure your buttercream is soft enough to hold the candies but not melting—chill the cupcakes completely before decorating, and don’t press the M&M’s too hard. A gentle press ensures they stay put without damaging the cupcake or frosting.

Final Thoughts

This Fall Daisy Mini Cupcakes Recipe has become a little tradition for me during autumn. I love the way it brings together fun colors, simple ingredients, and a touch of whimsy that always gets smiles from friends and family. Once you try making these, you’ll see how easy and rewarding it is — perfect for your next cozy evening, party, or holiday. Trust me, you’re going to want to make these over and over again!