Lucky Charms Cupcakes with Marshmallow Buttercream Frosting

Introduction

These whimsical cupcakes capture the nostalgic magic of your favorite cereal in a bakery-style treat. The tender cupcake crumb is infused with the sweet, toasted flavor of ground Lucky Charms, perfectly complemented by an ethereal marshmallow buttercream frosting. You’ll end up with a dessert that’s as fun to look at as it is to eat.

Prep & Cook Time

Prep Time: 25 minutes

Cook Time: 18 minutes

Total Time: 43 minutes

Servings: 16

Ingredients

• 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
• 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

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners (you will need 16 liners total, baking in batches if necessary).
2. In a large bowl, whisk together the all-purpose flour, ground Lucky Charms cereal, granulated sugar, baking powder, and salt.
3. In a separate medium bowl, whisk the room temperature eggs. Then whisk in the whole milk, vegetable oil, and 1⅓ teaspoons vanilla extract until fully combined.
4. Divide the batter evenly among the 16 cupcake liners, filling each about ⅔ full. Bake for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
5. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
6. For the frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature salted butter on medium-high speed for 3-4 minutes until it is light and fluffy.
7. With the mixer on low speed, gradually add the sifted powdered sugar. Once incorporated, increase speed to medium and beat for 2 minutes, scraping down the bowl as needed.
8. Add the heavy cream and 1 teaspoon vanilla extract. Beat on medium-high for another 2-3 minutes until the frosting is very fluffy. For green frosting, add the optional green food coloring now and beat to combine.
9. Add the marshmallow fluff to the buttercream. Beat on low speed at first to incorporate, then increase to medium-high and beat for a final minute until the frosting is smooth, uniform, and silky.

Variations

• Colorful Fun: Divide the finished frosting into small bowls and tint each with a different pastel food coloring to create a rainbow swirl effect when piping.
• Cereal Garnish: Before baking, reserve a few whole Lucky Charms marshmallows from the box. Use them to decorate the top of each frosted cupcake for an extra magical touch.
• Stuffed Surprise: After baking, use a cupcake corer or small spoon to remove a bit of the center from each cooled cupcake. Fill the hole with a spoonful of the marshmallow fluff before frosting for a hidden creamy center.
• Whoopie Pies: Bake the batter as flat discs on a parchment-lined baking sheet for 8-10 minutes. Once cool, sandwich two discs together with the marshmallow buttercream.

Tips for Success

• Ensure all your dairy ingredients (eggs, milk, butter) are truly at room temperature to create a smooth batter and fluffy frosting.
• When picking marshmallows out of the cereal, you can save them for garnish, or simply eat them as a snack while you bake.
• Sift your powdered sugar to prevent lumps in your buttercream and achieve the creamiest possible texture.
• For the most consistent cupcake size and bake time, use a large cookie scoop or a ¼-cup measuring cup to portion the batter into the liners.

Storage & Reheating

Store frosted cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Let refrigerated cupcakes come to room temperature for about 30 minutes before serving for the best texture. These cupcakes are best enjoyed fresh and are not recommended for reheating.

FAQ

Can I use unsalted butter for the frosting?

Yes, but you may want to add a tiny pinch of salt (about ¼ teaspoon) to balance the sweetness of the fluff and powdered sugar.

What’s the best way to grind the cereal?

Place the cereal (with marshmallows removed) in a food processor or blender and pulse until it reaches a fine, sandy consistency. You can also seal it in a zip-top bag and crush it with a rolling pin.

Can I make the cupcakes in advance?

Yes, you can bake the cupcakes a day ahead. Let them cool completely, then store them unfrosted in an airtight container at room temperature. Frost them the day you plan to serve them.

Why did my frosting turn out soupy or thin?

This is likely because your butter was too soft or warm. To fix it, chill the bowl of frosting in the refrigerator for 15-20 minutes, then re-whip it.

Can I use a different type of milk?

While whole milk provides the best richness and texture for the cupcakes, you can substitute with 2% milk if necessary.

Is the green food coloring necessary?

No, it’s completely optional! The frosting will be a lovely off-white color without it. The coloring is just for a festive, themed look.