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.

Recipe Adapted from/Source: Sugar and Charm

By the way, the leprechauns visited our house this year too!

Chocolate Chip Cookie Dough Cupcakes

Guess what? You need these chocolate chip cookie dough cupcakes in your life right now. These chocolate chip cookie dough cupcakes are here to help you chase any blues away. Just like the cookie dough truffles, there is no raw egg in the cookie dough filling. The mixture is made up of everything that is good in life,  like butter, brown sugar, condensed milk, flour, vanilla, chocolate chips, and a little bit of love.

I made these for the first time years ago on a baking date with one of my friends. When I had seen the recipe on blogs I wanted to make them, but thought they looked too complicated. Doing them with a friend was less intimidating! Now that I have more baking experience, I am able to make these independently in my kitchen, even with a little helper around! They do take some extra steps, but nothing is tricky, and the time is oh so worth it!

So, what are you waiting for? Go make some chocolate chip cookie dough cupcakes, and put a smile back on that face. Enjoy!

This recipe makes one dozen cupcakes, because in my family of three, that is all we usually need – even when we share with our friends and family!

Recipe for Chocolate Chip Cookie Dough Cupcakes

INGREDIENTS

For the cupcakes

  • 1 1/2 sticks (12 tablespoons) of unsalted butter, at room temperature
  • 3/4 cup of light brown sugar, packed
  • 2 large eggs
  • 1 1/2 cup plus of cake flour OR 1 1/3 cup all-purpose flour
  • 1/2 tsp. of baking powder
  • 1/2 tsp. of baking soda
  • 1/8 tsp. of salt
  • 1/2 cup of whole milk
  • 1 tsp. of pure vanilla extract
  • 1/2 cup of semisweet chocolate chips

For the cookie dough filling

  • 2 Tbsp. of unsalted butter, at room temperature
  • 3 Tbsp. of light brown sugar, packed
  • 1 cup plus 2 Tbsp. of all-purpose flour
  • 3 1/2 ounces of sweetened condensed milk
  • 1/ tsp. of pure vanilla extract
  • 3 Tablespoons of semisweet chocolate chips (regular or miniature)

For the cookie dough frosting

  • 1 stick of unsalted butter, at room temperature
  • 1/4 cup of light brown sugar, packed
  • 1 1/8 cup of powdered (confectioners’) sugar
  • 1/3 cup of all-purpose flour
  • 1/4 tsp. of salt
  • 1 Tbsp. of whole milk or heavy cream
  • 1 tsp. of pure vanilla extract
  • Extra chocolate chips, for topping cupcakes

DIRECTIONS
For the cupcakes
Preheat the oven to 350 degrees. Line two cupcake pans with paper liners. Put the butter and the brown sugar in a large mixing bowl and use an electric hand mixer to mix on medium high speed until light and fluffy, about 3 – 4 minutes. Then add in the eggs one at a time, beating well after each addition.

Combine the flour, baking powder, baking soda, and salt in a medium mixing bowl and stir together. Add one third of the flour mixture into the butter mixture and beat on low speed, then add 1/2 cup of the milk and beat again on low speed. Continue alternating and end with the dry ingredients, mixing each time until just incorporated. Add in the vanilla extract and mix. Fold in the chocolate chips.
Divide the batter evenly into the paper liners. Bake for 18 – 20 minutes, or until a toothpick inserted in the center of the cake comes out clean. Allow the cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack and let cool completely.

For the cookie dough filling
Once cupcakes are in the oven, make the cookie dough filling. Combine the butter and sugar in a mixing bowl and mix on medium high speed with an electric had mixer until light and fluffy, about 3 minutes. Then mix in the flour, sweetened condensed milk, and vanilla extract and mix until smooth. Stir in the chocolate chips. Cover the bowl and put in fridge until mixture is firm, about one hour.

To stuff the cupcakes
When cupcakes are cooled, add in the cookie dough! Cut a cone-shaped portion (or use a spoon and scoop) out of the center of each cupcake. Fill each hole with a ball of the cookie dough mixture. Use all of the filling to stuff the cupcakes – the more you have, the better the cupcake!

For the frosting
Put the butter and brown sugar into a medium mixing bowl and use an electric hand mixer set on medium high speed to beat until creamy. Add in the confectioners’ sugar and mix until smooth. Add in the flour and salt and mix until just incorporated. Pour in the milk and vanilla extract and beat until smooth and well incorporated.

Frost the cupcakes, top with chocolate chips, and celebrate!

*Recipe makes approximately 1 dozen cupcakes.
Store cupcakes in an airtight container in the fridge.

Source: Everyday Annie, which sources the recipe is inspired by Hello Baker, the cake adapted from Cupcake Bakeshop, the frosting adapted from The Cupcake Review, and the filling from How to Eat a Cupcake.

Lemon Cupcakes with a Lemon Buttercream Frosting

Who loves lemon? I love lemon, and I also love this recipe for lemon cupcakes. The cake of the cupcake uses cake flour, which is an absolute must in this recipe – so no substitutions. Cake flour makes these cupcakes light and airy. You can find cake flour in the baking section at most all grocery stores. I use the Softasilk brand of cake flour. The flour is fine, silky, smooth, and perfect for this tender cupcake. Not only is the cake good, but the frosting on these cupcakes is also pretty incredible. remember a friend who tried these cupcakes had described the frosting as “ridiculous in a ridiculously good way!” 

I think you will really enjoy these cupcakes. The cake is amazing, the lemon buttercream frosting is ridiculously good, and the candied lemons add a nice touch. The candied lemons are edible – they taste like lemon candy! Yum. 

Recipe for Lemon Cupcakes with a Lemon Buttercream Frosting

INGREDIENTS

  • 3 sticks of unsalted butter (softened at room temperature)
  • 2 cups of granulated sugar
  • 3 cups of cake flour (no substitutions)
  • 1 tsp. of baking powder
  • 1/2 tsp. of salt
  • 1/2 tsp. of baking soda
  • 5 large eggs
  • 2 tsp. of vanilla extract
  • Zest of 2 lemons (save lemons to juice them)
  • 4 Tbsp. of freshly squeezed lemon juice
  •  1 cup of buttermilk

DIRECTIONS

Preheat the oven to 325 degrees. Line two 12-cup muffin/cupcake tins with paper cupcake liners.
Add the softened butter and sugar to a large bowl. Beat the butter and the sugar together with an electric hand mixer on medium speed until the mixture is light and very fluffy (about 5 minutes or so).
In a medium bowl, add the dry ingredients (flour, baking powder, salt, and baking soda). Sift the ingredients together and set aside.
Add the eggs, one at a time, to the butter and sugar mixture. Make sure to beat egg into the mixture on low speed after each addition. Stir in the vanilla extract, lemon juice, and lemon zest. 
Now beat in the dry ingredients and the buttermilk in alternating additions to the butter, sugar, and egg mixture. First add about a third of the dry ingredients to the mixture and mix on low speed until just incorporated. Then add about half of the buttermilk to the mixture and mix on low speed. Continue alternating the dry ingredients and buttermilk into the mixture, ending with the dry ingredients. Make sure that all of the ingredients are well incorporated and that the mixture is fluffy.
Using a cookie dough scoop or small ladle, scoop the batter into each cupcake liner. Fill the liners with the batter almost to the tops, because the batter does not rise much.
Bake cupcakes for 20 – 25 minutes. Remove from oven and cool completely. Once cooled, frost with the lemon buttercream frosting and garnish with the candied lemon slices, if desired. 
(Makes about 2 dozen cupcakes)

For the Lemon Buttercream Frosting

INGREDIENTS

  • 2 1/2 sticks of unsalted butter (softened at room temperature)
  • 2 – 3 Tbsp. of freshly squeezed lemon juice
  • 1 tsp. of lemon zest
  • 3 cups of powdered sugar

DIRECTIONS

Put the butter, lemon juice, and lemon zest in a medium mixing bowl. Using a hand mixer set on medium-low speed, beat together until the butter is smooth and creamy. Gradually add in the powdered sugar, about 1/2 cup at a time, and mix on low until the frosting is at a good consistency for spreading. 
Lemon Cupcakes with Lemon Buttercream Frosting Recipe from: Our Best Bites

For the Candied Lemons

INGREDIENTS

  • 1 cup of water
  • 1 cup of granulated sugar
  • 2 lemons 

DIRECTIONS

Wash and dry the lemons. Slice the lemons very thinly, and cut into halves or quarters. Add the water and sugar to a small saucepan. Put the saucepan over medium-high heat until the sugar dissolves. Add the lemon slices to the pan in a single layer and reduce the heat to low. Simmer for 10 minutes, then use a fork to gently flip the lemons over. Simmer for another 10 minutes. Pour the lemons and syrup into an airtight container and store until ready to use.

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