St. Patrick’s Day Pot of Gold Cupcakes
Get ready to taste the rainbow with our Pot of Gold Cupcakes! These St. Patrick's Day treats are infused with homemade cereal milk goodness and topped with marshmallow buttercream frosting. It's truly a delicious way to celebrate the holiday!
Ingredients
Cereal Milk
- 1 cup Lucky Charms cereal
- 1½ cups whole milk
Cupcakes
- 1¾ cups all purpose flour*
- 1¾ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter room temperature
- ⅞ cup granulated sugar
- 4 large eggs room temperature
- 1½ teaspoon vanilla extract
- ⅞ cup cereal milk
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
For Decoration
- Airheads Extremes
- Gold Sprinkles
Instructions
Cereal Milk
- Combine cereal and milk in a medium bowl.
- Let sit for at least 30 minutes.
- Strain out cereal and discard.
Cupcakes
- Heat oven to 350℉.
- Line muffin tins with paper liners, or spray with baking spray. Set aside.
- In a small bowl, whisk flour, baking powder, and salt together. Set aside.
- With an electric mixer, beat butter and sugar until light and fluffy, about 2-3 minutes.
- Add eggs, one at a time, beating well after each.
- Continue beating until light and fluffy, about 1-2 minutes.
- Add cereal milk alternately with flour mixture, beginning and ending with flour mixture.
- Stir in vanilla.
- Use a 3 Tablespoon scoop to portion batter into prepared pans. Alternately, fill muffin cups 3/4 full.
- Bake for 22 minutes, or until cooked through.
Frosting
- Combine butter and powdered sugar in the bowl of a stand mixer fitted with the flat beater.
- Beat until light and fluffy, about 2-3 minutes, stopping to scrape down sides as necessary.
- Add heavy cream, vanilla, and marshmallow.
- Beat until light and fluffy, about 2-3 minutes.
- Beat in food coloring.
Assembly
- Pipe frosting onto cooled cupcakes.
- Decorate as described in the above post, or as desired.
Notes
*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.
- Room temperature is about 70℉.
- Use an oven thermometer to ensure accurate cooking temperatures.
- To substitute salted butter for the unsalted in the cupcakes, reduce salt to 1/4 teaspoon.
To substitute unsalted butter for the salted in the frosting, add 3/8 teaspoon salt.
Nutrition
Serving: 1cupcakeCalories: 571kcalCarbohydrates: 61gProtein: 5gFat: 35gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 140mgSodium: 307mgPotassium: 112mgFiber: 0.5gSugar: 46gVitamin A: 1240IUVitamin C: 1mgCalcium: 105mgIron: 1mg
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.