Lucky Charms Cupcakes with Marshmallow Buttercream Frosting

These Lucky Charms Cupcakes are soft, fluffy, and topped with a sweet marshmallow buttercream - a fun and festive treat for St. Patrick’s Day!

Course: Desserts

Cuisine: American

Prep Time: 25

Cook Time: 18

Total Time: 43

Servings: cupcakes

Calories: 511kcal

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.

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.

Substitutions:

To replace the salted butter in the frosting with unsalted, add ½ teaspoon salt.

Storage:

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.

Tips For Success:

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.