This post was updated on November 6, 2019 by Jesseca

Lucky Charm Cupcakes

Celebrate St. Patrick’s day, or any day, with these festive Lucky Charm Cupcakes! The moist cake uses cereal milk to capture the flavor and is topped with the iconic charm marshmallows! 

It is almost St Patrick’s day! We love this holiday for a number of reasons:

First, green is my favorite color. It happens to also be the color representing the holiday!

Second, it is my sisters birthday!

These sweet cupcakes were created and inspired by her love for Lucky Charms. Made with cereal soaked milk and topped with cereal marshmallows. This truly is a lucky cupcake recipe!

What is cereal milk?

To achieve the flavor of Lucky Charms, I decided to use cereal milk. I saw this idea in a friends cookbook and fell in love with the overall idea. She used captain crunch, so all I did was swap it for the marshmallow filled breakfast.

But what exactly is cereal milk? It is milk that has been soaked in your favorite cereal and the pieces strained out. The end result is that sweet milk you get after enjoying a bowl of your favorite cereal.

Tips for perfect cupcakes:

• Always use room temperature ingredients. This will ensure everything mixes together smoothly and fully.
• Test your oven temperature. The last thing you want is to over bake your cupcakes. This will result in a dry and crumbly cake.
• Use a cookie scoop to get even cake sizing.
• Cool your cupcakes completely before frosting.

I topped these cupcakes with a sweet cereal milk buttercream. Butter, powdered sugar, vanilla, and cereal milk are whipped until a smooth and creamy texture is achieved. This gives you a dreamy and perfect cupcake topping.

What is the difference between buttercream and frosting?

I get this question regularly, but what is the real difference between the two?

• Frosting is usually made with a base of shortening or cream cheese. This is combined with powdered sugar and whipped to a fluffy consistency.
• Buttercream is made with butter in place of the shortening. The remaining ingredients are the same, but the end result is a silky buttercream with a slightly less chemical taste.

Bakers tip: Do NOT leave off the marshmallows! While the cereal milk does provide a bit of lucky taste, the marshmallows are what bring the flavors together. You can pick out the bright colored treats from a box of cereal OR you can order some here.

I opted for the first version. It took me about 10 minutes to separate the cereal from the marshmallows.

Like this recipe? You will love my:

• Cookies and Cream Cupcakes
• Butterbeer Cupcakes
• Guinness Cupcakes

How to make Lucky Charm cupcakes:

Lucky Charm Cupcakes

Yield: 12 cupcakes

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Celebrate St. Patrick's day, or any day, with these festive Lucky Charm Cupcakes! The moist cake uses cereal milk to capture the flavor and is topped with the iconic charm marshmallows! 

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Ingredients

Cereal Milk:

• 3/4 cup cold milk
• 1/2 cup Lucky Charm cereal

Cupcakes:

• 1-1/4 cup all-purpose flour
• 1 tablespoon cornstarch
• 1-1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup butter, soft
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/4 cup lemon yogurt
• 1/2 cup cereal milk

Frosting:

• 1 cup butter, soft
• 3 cups powdered sugar
• 1 teaspoon pure vanilla extract
• 2-3 tablespoons cereal milk
• Lucky Charm marshmallows

Instructions

Cereal milk:

1. Combine the milk and cereal in an air tight container. Cover and refrigerate for one hour. Strain. 

Cupcakes:

1. Preheat your oven to 350 degrees. Line 1 12-cup muffin tin with paper liners and set aside. 
2. Whisk together the flour, cornstarch, baking powder, and baking soda. Set aside. 
3. Combine the butter and sugar in the bowl of an electric mixer. Beat on medium speed until light and fluffy. Add the eggs, one at a time, until fully incorporated. Stir in the vanilla and yogurt. 
4. Stir in the flour and cereal milk, alternating between the two, until both are mixed into the batter. 
5. Divide between your prepared cupcake liners, filling 3/4 full. 
6. Bake 15-18 minutes or until a toothpick comes out clean. Allow to cool completely. 

Frosting:

1. Whisk together the butter and powdered sugar with an electric mixer. Stir in the vanilla extract and 2-3 tablespoons of cereal milk until your desired consistency is reached. Spread onto your cooled cupcakes and sprinkle with marshmallows. 

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