Lucky Charms Cupcakes with Marshmallow Buttercream Frosting
This post may contain affiliate links, please visit our privacy policy for details.
Celebrate St. Patrick’s Day with Lucky Charms Cupcakes! These soft vanilla cupcakes are made with ground Lucky Charms cereal and topped with a fluffy marshmallow buttercream. Every bite is a nostalgic trip back to your favorite childhood breakfast.
This Recipe Is For You If
- You’re a fan of Lucky Charms cereal and want to enjoy it in cupcake form.
- You’re looking for a festive dessert for St. Patrick’s Day celebrations.
- You love moist vanilla cupcakes paired with sweet, fluffy frosting.
- You enjoyed our Lucky Charms Milkshake and want to try another Lucky Charms-inspired treat.
What You’ll Need
For The Cupcakes: all purpose flour, Lucky Charms cereal, granulated sugar, baking powder, salt, large eggs, whole milk, vegetable oil, vanilla extract
For The Frosting: salted butter, powdered sugar, heavy cream, vanilla extract, marshmallow fluff, green food coloring (optional)
How To Make Lucky Charms Cupcakes
- Cupcakes: Mix the dry ingredients. Mix the wet ingredients. Stir together. Bake.
- Frosting: Beat all ingredients except food coloring together. Stir in food coloring. Frost cupcakes.
When you try these Lucky Charms Cupcakes with Marshmallow Buttercream Frosting, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Lucky Charms Cupcakes with Marshmallow Buttercream Frosting
Ingredients
Cupcakes
- 1½ cups all purpose flour
- 1 cup Lucky Charms cereal, (marshmallows picked out), ground
- 1 cup granulated sugar
- 1¾ teaspoons baking powder
- ⅔ teaspoon salt
- 3 large eggs, room temperature
- 1 cup whole milk
- ½ cup vegetable oil
- 1⅓ teaspoons vanilla extract
Frosting
- 1½ cups salted butter, room temperature
- 3 cups powdered sugar, sifted
- ¾ cup heavy cream
- 1 teaspoon vanilla extract
- 2 cups marshmallow fluff
- ¼ teaspoon green food coloring, optional
Instructions
Cupcakes
- Heat oven to 350℉/177℃.
- Line cupcake tins with paper liners or spray with nonstick baking spray. Set aside.
- In a large bowl, mix together flour, ground cereal, sugar, baking powder, and salt.
- In a small bowl, whisk together eggs, milk, oil, and vanilla.
- Add to dry ingredients.
- Whisk until smooth.
- Divide batter into prepared pans, filling each cup ⅔ full.
- Bake for 18 minutes, or until done.
Frosting
- With an electric mixer, beat butter and sugar until light and fluffy, about 2-3 minutes.
- Beat in cream, vanilla, and marshmallow fluff.
- Add food coloring, if using.
- Pipe onto cooled cupcakes.
Notes + Tips!
- To replace the salted butter in the frosting with unsalted, add ½ teaspoon salt.
- Refrigeration: Place cupcakes in an airtight container and refrigerate for up to one week. Bring to room temperature before serving.
- Freezing: For longer storage, freeze unfrosted cupcakes for up to one month. Thaw at room temperature and frost before serving.
- Set your eggs, butter, and milk out ahead of time to allow them to come to room temperature (about 70℉/21℃).
- The best way to grind the cereal is to use a food processor. If you don’t have a food processor, you can place the cereal in a zip top bag and use a rolling pin to crush it.
- Check your baking powder to make sure it’s not expired.
- Remember to preheat your oven!
- Be careful not to over mix your cupcake batter.
- We recommend using a large (3 Tablespoon) cookie scoop to ensure that each cupcake is equal in size and not over-filled or under-filled!
- If you’re unsure the cupcakes are baked, you can use a cake tester or tooth pick. If it comes clean, the cupcake is baked through!
- Let the cupcakes cool COMPLETELY before frosting them.
Tools You May Need (affiliate links)
– Still Hungry? –
Here are a few recipes may like!
How long can they be left at room temperature? What frosting tip did you use?
Hi Rachel! Great question! These cupcakes can sit at room temperature for up to 2 days as long as your kitchen stays cool (below 70°F/21°C). Since the frosting is a classic American buttercream with marshmallow fluff, it’s safe to leave out for a bit, but if your kitchen is warm or humid, I’d recommend refrigerating them after 1 day. Just be sure to let them come to room temperature before serving for the best texture and flavor! In terms of the piping tip, I believe I used this[eafl id="69296" name="Ateco Large (Size 8) Star Piping Tip" text=" size 8 star pastry tip"] (affiliate link). I hope this helps! Please let me know if you have any further questions. x, Caylie
Is it a cup measured before or after grounded ? For the lucky charms
Hi Karly! Measure the cereal first, then grind it. Let me know if you have any other questions.