St. Patrick’s Day Pot of Gold Cupcakes

cupcakes on white plate with gold coins, gold sprinkles, and white flowers around.

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!

Course: Dessert

Cuisine: American

Prep Time: 55

Cook Time: 22

Total Time: 1 17

Servings: cupcakes

Calories: 571kcal

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

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℉/177℃.
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 ¾ 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

Room temperature is about 70℉/21℃.
Use an oven thermometer to ensure accurate cooking temperatures.
To substitute salted butter for the unsalted in the cupcakes, reduce salt to ¼ teaspoon.
To substitute unsalted butter for the salted in the frosting, add ⅜ teaspoon salt.

Nutrition