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Lucky Charms Cupcakes with Marshmallow Buttercream Frosting

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Sweet and simple Lucky Charms Cupcakes with Marshmallow Buttercream Frosting to celebrate St. Patrick’s Day. Moist vanilla cupcakes made with the addition of ground Lucky Charms cereal to really give them the perfect flavor. Each cupcake is frosted with a dreamy marshmallow buttercream frosting that is SO much easier to make than you might think. Every bite tastes just like a bowl of cereal, but even better! So sweet, perfectly festive, and SO. GOOD.

angled close up of lucky charms cupcake on parchment paper with more cupcakes around.

About The Recipe

If you’ve been following along this month, you’ll know that my mom and I have shared a few Lucky Charms-inspired recipes (our Lucky Charms Milkshake, Lucky Charms Marshmallow Treats, and Lucky Charms Cookies to be exact!).

Well, today we are sharing our final Lucky Charms recipe before St. Patrick’s Day and I am SO excited!

I think I’ve said this before, but this cereal is one of our absolute favorites. My mom used to buy it all the time when I was a kid.

Though, I used to pick out all the marshmallows and just eat them! They were always my favorite part.

Though, the cereal itself has such an iconic (and admittedly, delicious!) flavor, that we knew we needed to make one more treat to really celebrate it.

And with St. Patrick’s Day being tomorrow, we couldn’t really help but share some cupcakes! I mean, who doesn’t love a cupcake? Especially when it’s one as good as these!

front shot of lucky charms cupcake on parchment paper with more cupcakes around and cereal.

The cupcake itself is make with the cereal (no marshmallows!) that’s been ground up to a fine powder. We really wanted to make this cupcakes two separate elements…just like the cereal!

So, the cupcake is moist, sweet, vanilla-y, and just the right amount of oat flavor coming from the ground cereal. Though, the real showstopper is the buttercream!

It’s a simple American buttercream, but with the addition of…wait for it…MARSHMALLOW FLUFF! Ohhh, yes. We did that.

I am seriously obsessed. The buttercream is silky smooth, extra sweet, and the flavor is reminiscent of a delicious marshmallow.

All together, it creates the perfect cupcake!

Reasons You Will Love These Lucky Charms Cupcakes

  • SUPER simple to make.
  • Actually uses the cereal to give the cupcakes flavor.
  • Ready in less than an hour.
  • Kid-friendly!
  • Perfect for St. Patrick’s Day.
nine lucky charms cupcakes on parchment paper with cereal scattered around, a gold bowl and gold spoon beside cupcakes with white flowers behind, as well as stack of mugs.

Equipment Needed

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

For The Cupcakes:

  • All-Purpose Flour – Gives these cupcakes the perfect texture!
  • Lucky Charms Cereal – To give these cupcakes the best flavor, you will need to pick out the marshmallows and just use the oat cereal.
  • Granulated Sugar – Keeps the cupcakes moist and sweet!
  • Baking Powder – Adds just the perfect amount of rise to these cupcakes.
  • Salt – Cuts some of the sweetness, while enhancing the flavor.
  • Large Eggs – Remember to set your eggs out ahead of time to allow them time to come to room temperature.
  • Whole Milk – Helps create a strong, but oh-so light sponge!
  • Vegetable Oil – Keeps these cupcakes moist.
  • Vanilla Extract – A splash to add some delicious undertones to this cupcake.
flour, sugar, eggs, vanilla, ground cereal, salt, oil, milk, and baking powder on marble surface.

For The Frosting:

  • Salted Butter – The butter needs to be room temperature!
  • Powdered Sugar – A must have for frosting. Remember to sift the powdered sugar to ensure no lumps!
  • Heavy Cream – Our secret to a silky smooth and fluffy buttercream.
  • Vanilla Extract – Adds flavor.
  • Marshmallow Fluff – Gives this buttercream a sweet marshmallow-y flavor to compliment the cupcakes!
  • Green Food Coloring – If desired, you can dye the frosting green to make it more festive!
powdered sugar, milk, vanilla, butter, and marshmallow fluff on marble surface.

How To Make Lucky Charms Cupcakes

Step 1: Prepare batter

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 the wet ingredients to the flour mixture. Whisk until smooth.

Step 2: Bake

Divide batter into prepared pans, filling each cup ⅔ full. Bake for 18 minutes, or until done.

Step 3: Make 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.

Step 4: Decorate

Pipe frosting onto cooled cupcakes. Sprinkle the tops with cereal, if desired.

angled shot of eight lucky charms cupcakes on parchment paper with cereal scattered around, a gold spoon, and small gold bowl beside.

Frequently Asked Questions

What’s the best way to grind the cereal?
You can use a food processor or place the cereal into a zip-top bag and crush with a rolling pin!

How much batter should I put for each cupcake?
Fill each cupcake liner about ⅔ – ¾ full. I like to use a large cookie scoop (about 3 Tablespoons) to help me get each cupcake the same size!

Do I have to use marshmallow fluff in the frosting?
If you don’t have any/don’t like it, then you don’t need to add it. Though, you will need to reduce the amount of heavy cream needed in the recipe to about ½ cup.

Can I omit the green food coloring?
Of COURSE! If you do not wish to use food coloring, then you definitely don’t have to. You can also use a natural food coloring, if desired!

Decorating Ideas

These cupcakes are super cute on their own, you can definitely add some decorations to make these cupcakes even cuter!

  • Sprinkles of any kind are ALWAYS a good idea!
  • Edible decorations such as rainbows or leprechaun hats would be a great addition.
  • Use piping tips to create patterns with the buttercream.
  • Feel free to color the frosting into rainbow colors!
  • Add extra cereal on top.

How To Store

If you have cupcakes leftover, the best way is to definitely refrigerate them! If placed in a lidded and airtight container, the cupcakes should last up to a week. You can also freeze these cupcakes for up to 1 month!

Looking for more recipes like this? Here are a few you may like: Lucky Charms Sugar Cookies, Lucky Charms Milkshake, Lucky Charms Marshmallow Treats, Vanilla Cupcakes

nine lucky charms cupcakes on parchment paper with bite missing from middle cupcake.

Expert Tips

  • Set your eggs, butter, and milk out ahead of time to allow them to come to room temperature.
  • Check your baking powder to make sure it’s still in-date.
  • Remember to preheat your oven!
  • Be careful to not over-mix your cupcake batter.
  • We recommend using a large 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.

When you make 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.

angled close up of cupcake with six more cupcakes behind on parchment paper and lucky charms cereal around.
5 from 3 votes

Lucky Charms Cupcakes with Marshmallow Buttercream Frosting

These Lucky Charms Cupcakes with Marshmallow Buttercream Frosting are the perfect bake for St. Patrick's Day! Every bite is sweet, moist, full of flavor, and reminiscent of the classic cereal. SO. GOOD.
Prep Time: 25 minutes
Cook Time: 18 minutes
Total Time: 43 minutes
Servings: 16

Ingredients
 

Cupcakes

  • cups all purpose flour*
  • 1 cup Lucky Charms cereal, (marshmallows picked out), ground
  • 1 cup granulated sugar
  • teaspoons baking powder
  • teaspoon salt
  • 3 large eggs, room temperature
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 1⅓ teaspoons vanilla extract

Frosting

  • 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℉.
  • 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!

*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g  to the measurement for each cup of flour.
Expert Tips:
  • Set your eggs, butter, and milk out ahead of time to allow them to come to room temperature.
  • Check your baking powder to make sure it’s still in-date.
  • Remember to preheat your oven!
  • Be careful to not over-mix your cupcake batter.
  • We recommend using a large 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.

Nutrition

Serving: 1cupcake | Calories: 511kcal | Carbohydrates: 60g | Protein: 4g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 318mg | Potassium: 71mg | Fiber: 0.4g | Sugar: 46g | Vitamin A: 835IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

– Still Hungry? –

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2 Comments

  1. 5 stars
    Our elf on the shelf Merry made these cupcakes with the winter lucky charms (cinnamon and vanilla) and dyed the frosting blue! My kids (and husband) LOVED them and it was so much fun to put together. I also added 1/2 tsp of cinnamon to the batter and a pinch to the frosting. They turned out delicious! Thanks for the recipe!

    1. Hi Nina! Oh, I hope Merry didn’t make too big of a mess while making these cupcakes 😉 I’m happy to hear everyone enjoyed them and I love the idea of using winter lucky charms. I hadn’t heard of them! I’ll definitely have to try. I hope Merry can find more recipes to bake up on our site before heading back to the North Pole! x, Caylie