Description
These Lucky Charms Cupcakes with Marshmallow Buttercream Frosting are a fun and whimsical dessert featuring a moist vanilla cupcake studded with crushed Lucky Charms cereal pieces and topped with a fluffy, sweet marshmallow buttercream. Perfect for St. Patrick’s Day or any celebration, these cupcakes combine the nostalgic flavor of the iconic cereal with a creamy, dreamy frosting and a charming sprinkle of marshmallows on top.
Ingredients
Scale
Cupcake Batter
- 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
- Prepare the Oven and Muffin Tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prevent sticking and to help the cupcakes bake evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening agent is evenly distributed for a uniform rise.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This step is crucial for a tender cupcake texture.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to incorporate fully, then stir in the vanilla extract to infuse flavor.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredient mixture and milk to the butter mixture in two additions, starting and ending with the dry ingredients. Mix gently until just combined to avoid overmixing.
- Fold in Crushed Cereal: Carefully fold in the crushed Lucky Charms cereal pieces, ensuring even distribution without crushing the cereal too much.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow space for rising.
- Bake the Cupcakes: Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. This indicates the cupcakes are fully baked.
- Cool Completely: Remove the cupcakes from the oven and transfer to a wire rack. Let them cool completely before applying frosting to prevent melting.
- Prepare the Marshmallow Buttercream: Beat the softened butter in a large bowl until smooth and creamy. Gradually add the powdered sugar while mixing on low speed to avoid a sugar cloud. Blend in the marshmallow fluff and vanilla extract until fully combined.
- Adjust the Frosting Consistency: Add the heavy cream, one tablespoon at a time, mixing until the frosting is smooth and spreadable; this ensures easy application.
- Frost and Decorate: Frost the cooled cupcakes generously with the marshmallow buttercream and sprinkle the Lucky Charms marshmallows on top for a colorful and festive finish.
Notes
- For an 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 the cupcakes in an airtight container at room temperature for up to 2 days to maintain freshness.
