Fall Daisy Mini Cupcakes Recipe

If you’re on the hunt for a charming, delicious treat that brings the cozy vibes of autumn straight to your table, you’re going to adore this Fall Daisy Mini Cupcakes Recipe. I absolutely love how these mini cupcakes turn out — rich chocolate flavors paired with whimsical fall-themed M&M’s arranged like daisy petals. They’re so fun to make and even more fun to eat, and trust me, once you try this recipe, they’ll become a fast favorite for your seasonal celebrations.

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Ingredients You’ll Need

To nail this Fall Daisy Mini Cupcakes Recipe, you want to pick quality chocolate and colorful fall-themed M&M’s that will really bring out the playful daisy look. Here’s what you’ll gather before you start baking — I’ve added some tips that help me get the best results every time.

• Chocolate cupcake recipe: Use your favorite homemade or boxed chocolate cupcake base; I find richer chocolate cupcakes hold up beautifully for mini versions.
• Chocolate buttercream: Smooth, creamy chocolate frosting is key—it needs to be soft enough to pipe but firm enough to hold the M&Ms in place.
• M&M’s Fall Harvest Milk Chocolate Candies: These seasonal candies add that perfect autumn color palette and make the daisy petals pop.
• M&M’s Milk Chocolate Candies: Grab standard milk chocolate M&M’s for the daisy center to keep a nice contrast with the petals.

Variations

I love that this Fall Daisy Mini Cupcakes Recipe is a blank canvas in many ways — you can easily tweak flavors or swap candies based on what you’ve got or your tastes. Don’t hesitate to make it your own!

• Variation: For a nutty twist, sprinkle finely chopped toasted pecans or walnuts on the frosting edges before adding M&M’s—my kids love the extra crunch.
• Variation: Want to mix it up? Swap the chocolate cupcake base with spice cake for deeper fall flavors that complement the candy daisy beautifully.
• Variation: If you’re dairy-free, use a dairy-free buttercream and enjoy the same delicious design and taste minus the dairy.
• Variation: For a fun twist with adults in mind, add a teaspoon of espresso powder to the batter—chocolate and coffee are soulmates!

How to Make Fall Daisy Mini Cupcakes Recipe

Step 1: Bake Your Mini Chocolate Cupcakes

Start by prepping your favorite chocolate cupcake batter—whether it’s homemade or from a trusted mix—and bake the cupcakes in mini muffin tins. I usually grease the pans lightly and use paper liners to make removing the cupcakes easier. Mini cupcakes typically bake faster than regular ones, about 12-15 minutes, so keep an eye on them to avoid drying out. Insert a toothpick in the center to check for doneness; you want it to come out clean or with just a few moist crumbs.

Step 2: Prepare Your Chocolate Buttercream

While the cupcakes cool, whip up your chocolate buttercream. I like mine fluffy but still dense enough to hold up. Beat softened butter with cocoa powder, powdered sugar, and a splash of vanilla until smooth. Adjust the consistency with a little milk or heavy cream if needed. The key is to have a frosting that holds its shape when piped, so it serves as the perfect “glue” for your M&M daisies.

Step 3: Pipe the Frosting and Create Your Daisies

Using a disposable pastry bag fitted with a 2A round tip, or even a plastic sandwich bag with the corner snipped off, pipe a small blob of chocolate frosting onto the top center of each cooled mini cupcake. Don’t go too big—a little frosting is enough to keep your candy flowers stable. Now, gently press one regular milk chocolate M&M right in the center to act as the daisy’s core. Then, arrange six Fall Harvest M&M’s around it like petals. This little step is so fun, and I love seeing how creative each “flower” becomes. It’s such a simple decoration that instantly elevates the cupcakes’ look.

Step 4: Serve and Enjoy!

Once decorated, set your mini cupcakes on a pretty platter or themed tray if you have one, and serve them at your next fall gathering. They’re perfect for kids’ parties, afternoon coffee dates, or just because you want a little sweetness to brighten the day. And yes, eat one immediately—you deserve it!

How to Serve Fall Daisy Mini Cupcakes Recipe

Garnishes

I usually keep garnishes simple since the M&M daisy decoration steals the spotlight. Occasionally, I sprinkle a tiny pinch of edible gold glitter or a dusting of cocoa powder around the plate for that extra pop during special occasions. Fresh mint leaves also make a lovely, unexpected touch for serving.

Side Dishes

These mini cupcakes pair perfectly with a warm cup of spiced apple cider or creamy pumpkin latte. For a fuller fall-themed dessert table, I like serving them alongside spiced nuts or a light cinnamon sugar doughnut hole — it creates a fun variety that everyone raves about.

Creative Ways to Present

Around Halloween or Thanksgiving, I’ve displayed these cupcakes on tiered dessert stands with autumn leaves tucked underneath for a woodland vibe. Another idea is to place each cupcake in mini flower pots with parchment paper “dirt” for a garden party feel — guests love the whimsical touch, and it’s a fantastic conversation starter!

Make Ahead and Storage

Storing Leftovers

I keep leftover cupcakes in an airtight container in the fridge to keep the frosting fresh and firm. Just make sure they’re fully cooled and decorated only after chilling. They stay moist and flavorful for up to 3 days — but honestly, they rarely last that long around here!

Freezing

If you want to freeze these mini cupcakes, I recommend freezing them unfrosted in a single layer on a baking sheet to avoid damage, then transferring them to a sealed container or bag. When ready to serve, thaw overnight in the fridge, then frost and decorate with M&M daisies fresh for best results.

Reheating

Since these are best eaten at room temperature, I usually just let refrigerated cupcakes sit out for about 20-30 minutes before serving. If you want them a little warmer, a quick 10-second zap in the microwave softens the cupcake without melting the frosting.

FAQs

Final Thoughts

This Fall Daisy Mini Cupcakes Recipe will quickly become one of those sweet staples you reach for whenever you want to celebrate autumn with a little whimsy and a lot of chocolatey goodness. I used to struggle with decorating mini cupcakes in ways that looked special but were easy enough for a weekday afternoon — this recipe solved that with a fuss-free, charming design that always gets compliments. Give it a try, share it with friends, and enjoy that cozy fall feeling in every bite.

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