Lucky Charms Cupcakes

Have you ever had a cupcake that is filled with and topped with Lucky Charms? Well, if you haven’t, you are missing out! Wendy and I made these cupcakes together last year for a fun St. Patrick’s Day treat. When I was thinking of ideas of little gifts I can get her for St. Patrick’s Day, I remembered these fun cupcakes. I bought her a box of Lucky Charms and a rainbow pop-it purse off of Amazon, and I told her we’d make these cupcakes as soon as I had the energy! We made them together yesterday, and we both ate way too many of the fun marshmallows as we baked!

These cupcakes start with a delicious vanilla cake, then they are filled with marshmallow and Lucky Charm marshmallows (unless you get the prank cupcake, which is just filled with the cereal part)! Then they are topped with a colorful buttercream frosting and the Lucky Charms cereal. They are SO good! You can stuff the cupcakes with the marshmallow cream first and then add the Lucky Charms, or you can do the Lucky Charms first and then add in the marshmallow cream. Whichever makes you happiest. Enjoy!

Recipe for Lucky Charms Cupcakes

INGREDIENTS

For the cupcakes

1 cup plus 2 Tbsp. cake flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 cup sugar
4 Tbsp. unsalted butter, at room temperature
2 egg whites
1/2 cup plus 2 Tbsp. of whole milk
3/4 tsp. pure vanilla extract

For the marshmallow filling

1/2 container of marshmallow fluff (7.5 ounce container)
3 Tbsp. unsalted butter, at room temperature
about 30 – 40 Lucky Charm marshmallows

For the frosting and topping

2 sticks of unsalted butter, at room temperature
1 1/2 cups of powdered sugar
1/4 cup marshmallow fluff
1 Tbsp. of whole milk
1 1/2 tsp. of pure vanilla extract
food coloring
Lucky Charms cereal

DIRECTIONS

For the cupcakes

Preheat the oven to 350 degrees. Line a cupcake pan with 10 cupcake liners (recipe makes about 10 cupcakes).

In a small mixing bowl, mix together the flour, baking powder, and salt. Put the butter and sugar into a large mixing bowl. Use an electric hand mixer set to medium-high speed to beat together until light and fluffy. Add in the egg whites and mix on medium until incorporated. Add in a third of the dry ingredients and mix on medium speed, then add in half of the milk and mix. Continue to alternate adding in dry ingredients and milk. Then mix in the vanilla extract.

Fill the cupcake liners 2/3 – 3/4 way full. Place in oven and cook for 7 minutes, then use an oven mitt to rotate the cupcake pan and cook for an additional 6 – 7 minutes. Cupcakes are done when a toothpick or fork comes clean when stuck into the center of the cupcake.

Let cupcakes cool for ten minutes in pan, then transfer to a wire rack.

For the marshmallow filling

Add the marshmallow fluff and butter to a small mixing bowl and mix with an electric hand mixer on medium low speed until smooth. Use a cupcake corer to make holes in the cupcakes. Use a spoon to fill each cupcake with the marshmallow cream. Add three to four Lucky Charm marshmallows to the marshmallow cream.

For the frosting

In a large mixing bowl, beat the butter with an electric hand mixer on high speed until smooth. Add in 1/2 cup of the powdered sugar and beat well. Then add in the marshmallow fluff and beat well. Add the remaining powdered sugar and mix until smooth and fluffy. Beat in the milk and vanilla extract. Add in more powdered sugar if needed for consistency. Now, divide the frosting into separate bowls for the food coloring. Mix in desired color to each and mix. Frost cupcakes and then top with as much or as little cereal as you’d like. EAT up and feel the marshmallow magic! Store in an airtight container in the fridge.