Why You’ll Love This Recipe
These Lucky Charms Cupcakes are the ultimate treat for cereal lovers. The cereal milk gives the cupcakes a creamy and nostalgic flavor, while the marshmallow filling adds an irresistible sweetness. The fluffy vanilla frosting balances the flavors perfectly, and the crunch of the Lucky Charms cereal on top provides a delightful texture. Whether you’re celebrating a special occasion or just craving something sweet and playful, these cupcakes are sure to impress both kids and adults alike.
Ingredients
For the Cereal Milk:
- 1 cup (240ml) milk
- 1 cup Lucky Charms Cereal
For the Cereal Milk Cupcakes:
- 1 1/4 cups (163g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 6 tbsp (84g) unsalted butter, room temperature
- 3/4 cups (155g) sugar
- 1 1/2 tbsp vegetable oil
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1/2 cup + 2 tbsp (150ml) cereal milk (from above)
For the Marshmallow Filling:
- 6 tbsp (84g) unsalted butter, room temperature
- 3/4 cup (86g) powdered sugar
- 7 oz marshmallow creme
- 1 cup (35g) Lucky Charms Cereal marshmallows
- 2 cups Lucky Charms Cereal, chopped
For the Vanilla Frosting:
- 3/4 cup (168g) unsalted butter, room temperature
- 1/4 cup (48g) shortening
- 3 cups (345g) powdered sugar
- 3/4 tsp vanilla extract
- Pinch of salt
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
For the Cereal Milk:
- In a medium bowl, combine the milk and Lucky Charms cereal. Let it sit for 30 minutes, stirring occasionally.
- After 30 minutes, strain the milk through a fine mesh sieve to remove the cereal. Set aside the cereal milk for later use.
For the Cereal Milk Cupcakes:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large bowl, beat the unsalted butter and sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Add the vegetable oil, eggs, and vanilla extract to the butter mixture, and beat until smooth and fully combined.
- Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the cereal milk (begin and end with the dry ingredients). Mix until just combined.
- Divide the batter evenly between the prepared muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean.
- Allow the cupcakes to cool completely in the pan before filling and frosting.
For the Marshmallow Filling:
- In a medium bowl, beat the unsalted butter and powdered sugar together until smooth and creamy.
- Add the marshmallow creme to the mixture and beat until fully incorporated.
- Gently fold in the Lucky Charms marshmallow pieces and the chopped Lucky Charms cereal. Set aside.
For the Vanilla Frosting:
- In a large bowl, beat the unsalted butter and shortening together until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, and continue beating until fluffy.
- Add the vanilla extract and a pinch of salt. Beat until well combined.
Assembling the Cupcakes:
- Once the cupcakes are completely cooled, use a small knife or cupcake corer to create a well in the center of each cupcake.
- Spoon or pipe the marshmallow filling into the center of each cupcake, filling them generously.
- Frost the cupcakes with the vanilla frosting, using a piping bag or a knife to spread it evenly over the top.
- Top each cupcake with a few extra Lucky Charms marshmallows for decoration and a sprinkle of chopped cereal for crunch.
- Serve and enjoy!
Servings and Timing
- Servings: 12 cupcakes
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 30 minutes (including cooling time)
Variations
- Different Cereal Milk: You can use different cereals like Fruity Pebbles or Cinnamon Toast Crunch for a fun twist on the flavor of the cupcakes.
- Frosting Variations: Swap out the vanilla frosting for chocolate frosting or a cream cheese frosting for a different flavor profile.
- Additional Fillings: For extra flavor, you can fill the cupcakes with other fillings like chocolate ganache or peanut butter.
Storage/Reheating
- Storage: Store the cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cupcakes for up to a week.
- Reheating: If you prefer a warm cupcake, microwave individual cupcakes for 10-15 seconds to warm the frosting and filling slightly.
FAQs
Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes a day ahead. Store them in an airtight container, and frost them just before serving.
Can I use a different type of filling?
Absolutely! You can swap the marshmallow filling for fruit preserves, Nutella, or a whipped cream filling if you prefer a different flavor.
Can I make these cupcakes without the marshmallow filling?
Yes, you can skip the filling or replace it with a simple buttercream if you’d like a less sweet option.
Can I use gluten-free flour for these cupcakes?
Yes, you can use a gluten-free all-purpose flour blend in place of regular flour for a gluten-free version of this recipe.
Can I make these cupcakes vegan?
You can make the cupcakes vegan by using plant-based milk, vegan butter, and egg replacements like flax eggs or applesauce.
Can I freeze these cupcakes?
Yes, you can freeze the cupcakes before frosting. Wrap each cupcake in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature and frost when ready to serve.
Can I use a different cereal for the milk?
Yes, feel free to experiment with other cereals like Cinnamon Toast Crunch, Froot Loops, or even Cocoa Pebbles for a unique flavor twist.
Can I make the frosting without shortening?
Yes, you can make the frosting without shortening by using all butter, but it may be slightly softer and require refrigeration to set.
How do I make sure the cupcakes are moist?
The cereal milk helps keep the cupcakes moist, but be sure not to overmix the batter and avoid overbaking them. Bake until a toothpick inserted comes out clean.
How do I know when the cupcakes are done?
The cupcakes are done when they are golden brown on top and a toothpick inserted into the center comes out clean.
Conclusion
Lucky Charms Cupcakes with Cereal Milk are a fun, creative, and delicious way to enjoy your favorite cereal in cupcake form. With a moist and flavorful cupcake base, gooey marshmallow filling, and creamy frosting, these cupcakes are sure to be a hit at any celebration or party. Whether you’re a cereal lover or just looking for a sweet treat, these cupcakes are a whimsical and tasty choice!
Print
Lucky Charms Cupcakes with Cereal Milk
- Total Time: 1 hour 30 minutes (including cooling time)
- Yield: 12 servings
- Diet: Vegetarian
Description
Lucky Charms Cupcakes with Cereal Milk are a fun and nostalgic dessert that brings the beloved cereal into cupcake form. These fluffy, cereal milk-infused cupcakes are filled with gooey marshmallow filling, topped with smooth vanilla frosting, and decorated with colorful Lucky Charms marshmallows and crunchy cereal. A playful and delicious treat, perfect for kids and adults alike, these cupcakes will be the highlight of any celebration or sweet craving!
Ingredients
For the Cereal Milk:
- 1 cup (240ml) milk
- 1 cup Lucky Charms Cereal
For the Cereal Milk Cupcakes:
- 1 1/4 cups (163g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 6 tbsp (84g) unsalted butter, room temperature
- 3/4 cups (155g) sugar
- 1 1/2 tbsp vegetable oil
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1/2 cup + 2 tbsp (150ml) cereal milk (from above)
For the Marshmallow Filling:
- 6 tbsp (84g) unsalted butter, room temperature
- 3/4 cup (86g) powdered sugar
- 7 oz marshmallow creme
- 1 cup (35g) Lucky Charms Cereal marshmallows
- 2 cups Lucky Charms Cereal, chopped
For the Vanilla Frosting:
- 3/4 cup (168g) unsalted butter, room temperature
- 1/4 cup (48g) shortening
- 3 cups (345g) powdered sugar
- 3/4 tsp vanilla extract
- Pinch of salt
Instructions
For the Cereal Milk:
- Combine milk and Lucky Charms cereal in a medium bowl. Let sit for 30 minutes, stirring occasionally.
- Strain the milk through a fine mesh sieve to remove the cereal, and set aside the cereal milk.
For the Cereal Milk Cupcakes:
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add vegetable oil, eggs, and vanilla, mixing until smooth.
- Gradually add the dry ingredients to the wet ingredients, alternating with the cereal milk. Mix until just combined.
- Fill each cupcake liner about 2/3 full with batter and bake for 18-20 minutes. Cool completely before filling and frosting.
For the Marshmallow Filling:
- Beat butter and powdered sugar together until smooth.
- Add marshmallow creme and beat until fully incorporated.
- Gently fold in Lucky Charms marshmallow pieces and chopped cereal.
For the Vanilla Frosting:
- Beat butter and shortening together until smooth.
- Gradually add powdered sugar, one cup at a time, and continue beating until fluffy.
- Add vanilla extract and salt, mixing until well combined.
Assembling the Cupcakes:
- Once cupcakes are cool, use a small knife or corer to create a well in the center of each cupcake.
- Fill the cupcakes with marshmallow filling.
- Frost with vanilla frosting and top with extra Lucky Charms marshmallows and chopped cereal.
Notes
- Variations: Experiment with different cereals like Fruity Pebbles or Cinnamon Toast Crunch for unique flavors. Swap vanilla frosting for chocolate or cream cheese frosting for variety.
- Storage/Reheating: Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Microwave individual cupcakes for 10-15 seconds for a warm treat.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
