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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! 
Course Dessert
Cuisine American
Keyword cake, cereal, cupcakes, lucky charms, St Patricks Day
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 12 cupcakes

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.