Lucky Charms Cupcakes

A fun and easy cupcake recipe made with a favorite breakfast cereal. These colorful treats are flavored with cereal milk and topped with a marshmallow-studded buttercream

Course Dessert

Cuisine American

Keyword lucky charms cupcakes, St. Patrick's Day Cupcakes

Prep Time 30 minutes

Cook Time 25 minutes

Total Time 55 minutes

Servings

Calories 366kcal

Author Brianne @ Cupcakes & Kale Chips

Ingredients

For the From Scratch Cupcakes:

11.5 oz. box Lucky Charms Cereal or bigger , but then you may not need all of the marshmallows
1 1/2 cups whole milk
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs

For the Cake Mix (Regular or Gluten Free) Cupcakes:

One box regular yellow cake mix to make 24 cupcakes or two boxes gluten free yellow cake mix (each makes 12 cupcakes for a total of 24 cupcakes)
Lucky Charms cereal divided so you have 2 cups of marshmallows (set 1 cup aside for the frosting), and 1 cup of the cereal pieces
milk use to replace the water with the same amount as per package instructions
oil, applesauce , or butter, as per package instructions
if using gluten free cake mix vanilla , as per package instructions

For the Buttercream Frosting:

1 1/2 cups (3 sticks) unsalted butter , softened
4 cups confectioners' sugar, sifted
1 1/2 teaspoon vanilla extract
Food coloring if desired
Reserved Lucky Charms marshmallows up to 1 cup , if you use a larger box of cereal

Instructions

For the From Scratch Cupcakes:

Preheat your oven to 350°F, and put liners in cupcake tins.
Pick the marshmallows out of the box of Lucky Charms. Set aside the marshmallows to fold into the batter and frosting.
Combine 1 cup of the Lucky Charms (after removing the marshmallows), the milk and vanilla extract. Let soak while you finish assembling the other ingredients, about 15-20 minutes.
Grind 1 cup of the Lucky Charms (after removing the marshmallows) into a powder using a food processor, or just crushing them up really well. You should be left with a little less than half a cup of cereal powder.
Sift together the cereal powder, flour, baking powder, and salt into a bowl.
In a large bowl, cream the butter, then gradually add the sugar, creaming until light and fluffy.
Add the eggs one at a time, beating for a few seconds after each addition
Drain the milk mixture off of the cereal.
To the butter and sugar, alternate adding the flour mixture and the milk mixture in thirds, beating until smooth after each addition.
Fold 1 c of the reserved marshmallows into the batter.
Divide the batter evenly among the cupcake tins. Bake for 20-25 minutes, or until it springs back when you touch it.
Let cool before frosting.

For the Cake Mix (Regular or Gluten Free) Cupcakes:

Preheat your oven to 350°F or as directed in the package instructions, and put liners in cupcake tins.
Combine 1 cup of the Lucky Charms cereal pieces and the milk. Let soak for about 15-20 minutes. Then drain the milk mixture off of the cereal. Add enough milk to equal the total amount required for the mix (some may get absorbed by the cereal while soaking).
Prepare the cupcake batter as per the package instructions, using the cereal milk in place of the water.
Fold 1 cup of the reserved marshmallows into the batter.
Divide the batter evenly among the cupcake tins. Bake according to package instructions.
Let cool before frosting.

For the Buttercream Frosting:

With a mixer on medium-high, beat the butter in a large bowl until light and fluffy.
Reduce the speed to medium, and gradually beat in the sugar. Continue mixing for a few minutes, until the frosting is smooth and creamy.
Add the vanilla and food coloring, if using, and beat until smooth.
Carefully fold in the marshmallows.

Nutrition