Description
Delight in these whimsical Lucky Charms Cupcakes topped with a luscious marshmallow buttercream frosting. Bursting with the playful crunch of crushed Lucky Charms cereal inside the moist cupcakes and crowned with colorful marshmallow toppings, these funfetti-style cupcakes are perfect for St. Patrick’s Day or any festive occasion.
Ingredients
Scale
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 1/2 teaspoons vanilla extract
- 1/2 cup whole milk
- 1/2 cup finely crushed Lucky Charms cereal (cereal pieces only, marshmallows removed)
Marshmallow Buttercream Frosting
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 1/2 cups marshmallow fluff
- 1 teaspoon vanilla extract
- 2 to 3 tablespoons heavy cream
- 1/2 cup Lucky Charms marshmallows, for topping
Instructions
- Preheat and prepare pans: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasonings.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy, creating a smooth base for the batter.
- Add eggs and vanilla: Incorporate the eggs one at a time, mixing well after each addition to ensure emulsification. Stir in the vanilla extract for flavor.
- Combine dry and wet: Add the dry flour mixture in two additions to the wet ingredients, alternating each with half of the milk, and mix until just combined to avoid overmixing.
- Fold in crushed cereal: Gently fold in the finely crushed Lucky Charms cereal pieces, being careful to distribute them evenly without deflating the batter.
- Fill cupcake liners: Divide the batter evenly among the lined cups, filling each about two-thirds full to allow room for rising during baking.
- Bake: Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool cupcakes: Remove from oven and let cupcakes cool completely in the tin for 5 minutes, then transfer to a wire rack to cool fully before frosting.
- Prepare frosting: Beat the softened butter until smooth and creamy. Gradually add powdered sugar, mixing on low speed to avoid powdered sugar clouds. Blend in the marshmallow fluff and vanilla extract until well combined.
- Adjust frosting consistency: Add the heavy cream one tablespoon at a time, beating until the frosting reaches a smooth and spreadable texture perfect for piping or spreading.
- Frost cupcakes and garnish: Once cupcakes are cooled, frost generously with the marshmallow buttercream. Top each cupcake with Lucky Charms marshmallows for a colorful, festive finish.
Notes
- For enhanced cereal flavor, steep 1 cup of Lucky Charms cereal in warm milk for 10 minutes, strain, and use the infused milk in the batter instead of plain milk.
- Store cupcakes in an airtight container at room temperature for up to 2 days to maintain freshness.
