Lucky Charms Cupcakes are a magically delicious treat made with cereal milk, a surprise marshmallow filling, and marshmallow buttercream frosting. Both kids and adults will fall in love with these cupcakes!
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Considering I have a multitude of Lucky Charms recipes here on the blog, it's a bit of a wonder that I haven't made Lucky Charms cupcakes yet.
A few months ago, when I was making my Cinnamon Toast Crunch Cupcakes, I realized Lucky Charms cereal milk marshmallow cupcakes would be a magical delight. And they are!
Lucky Charms know no season, but they are especially delicious and fun during St. Patrick's Day.
The cereal milk cupcakes are filled with a marshmallow surprise and topped with marshmallow buttercream frosting... And more cereal marshmallows, of course!
🗒 Ingredients
Aside from lots of Lucky Charms cereal and marshmallow fluff, the ingredients in these cupcakes are pretty standard.
Here's everything you need (be sure to view the recipe card at the bottom of this post for ingredient amounts and full recipe instructions):
- Lucky Charms cereal
- Whole milk
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter
- Granulated sugar
- Large eggs
- Vanilla extract
- Marshmallow fluff
- Cupcake toppings, like Lucky Charms marshmallows, gold sprinkles, gold leaf, etc.
And for the easy marshmallow frosting, you'll need:
- Unsalted butter
- Confectioners' sugar
- Marshmallow fluff
- Vanilla extract
- Salt
- Cereal milk: you'll have this leftover from the cupcake recipe
🧁 How to make
To start the Lucky Charms cupcake making process you'll need to prep your cereal milk.
I like to use cereal milk to make the cupcakes as it adds a little extra Lucky Charms essence to the cupcakes. If you prefer to just use plain milk, that's fine, too.
To make the cereal milk, simply pour 1 cup Lucky Charms cereal into a small bowl and add ¾ cup milk.
Stir together and put in fridge to rest for at least 30 minutes.
Right before you're ready to make the cupcakes, strain the cereal from the liquid, pressing down on cereal with wooden spoon to extract as much liquid as possible.
It will add a little blue tint to your cupcakes, too!
Now, preheat your oven to 350 degrees and put cupcake papers into a 12-cavity cupcake tin.
In a medium bowl, whisk together flour, baking powder, and salt.
And in the bowl of a stand mixer or in a large bowl with a hand mixer, cream together butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
Add the eggs in one at a time, mixing well after each addition. Mix in vanilla extract.
With the mixer on low speed, beat in dry ingredients in 3 additions, alternating with ½ cup of the strained cereal milk (you should also have some leftover for the frosting).
Mix in each addition until just incorporated, taking care not to over-mix.
Fill the cupcake liners about ¾ of the way with batter and bake them for 18-21 minutes, until the edges are golden and a tester comes out clean.
Let the cupcakes cool in pan for a few minutes before removing to wire racks to cool completely.
Once the cupcakes are completely cooled, core out a small section from the middle (either using a cupcake corer or with a knife).
Fill the centers of each cupcake about ¾ of the way with marshmallow fluff and push in 3-4 Lucky Charms marshmallows.
This is such a fun surprise for anyone who bites into a cupcake!
To make the marshmallow buttercream frosting, just beat the butter in a stand mixer or in a large bowl with a hand mixer until creamy, 2-3 minutes.
With the mixer on low, slowly blend in the confectioner’s sugar, ½ cup at a time until it's well-combined.
And beat in the marshmallow fluff, vanilla extract, and salt. Add 2 tablespoon of cereal milk remaining from cupcake recipe and mix to combine.
This is a delightful buttercream frosting with just a touch of marshmallow flavor and a little extra fluffiness thanks to the marshmallow cream.
And now you're ready to frost the cupcakes.
I recommend using a pastry bag with tip. I used a Wilton 1A pastry tip for these.
And top the cupcakes with the decorations of your choice. I used gold star sprinkles, gold leaf, and Lucky Charms marshmallows. But the options are really endless!
These Lucky Charms cupcakes are just pure delight! They're packed with sweet cereal flavor and the best marshmallow filling surprise.
What could be more magical?
See how they have just a slight green tinge from the cereal milk? That makes them even more perfect for St. Patrick's Day!
⏲️ How to store
I recommend storing these cupcakes in an airtight container. You can keep them at room temperature for 2-3 days as long as they're stored properly.
If you want to keep them for longer, I recommend storing them in the fridge. They should be good for about a week, but my dry out a bit in the fridge.
🎉 Variations on recipe
There are lots of ways you can make these cupcakes to suit your tastes or the celebration you're making them for.
Here are some ideas:
- Add sprinkles to the cupcake base for a funfetti look to the cupcakes.
- Make the cupcakes with Chocolate Lucky Charms. You can add cocoa powder to the cupcake recipe, and make the frosting a chocolate marshmallow buttercream.
- For an easy shortcut, use boxed mix to make the cupcakes. You can still hollow them out and add the marshmallow filling and top them with homemade frosting.
- Feel free to skip the filling or to simply fill the cupcakes with Lucky Charms marshmallows or with buttercream frosting.
- Color the frosting green to make it super appropriate for St. Patrick's Day. Or make a rainbow swirl frosting to top the cupcakes with.
- Top the cupcakes with rainbow gummy candy.
However you make these Lucky Charms cupcakes, they're going to be magically delicious!
🌈 More Lucky Charms recipes
If you're as big of a fan of the marshmallow cereal as I am, try some of my other favorite recipes that use Lucky Charms cereal:
Would you dare try a Lucky Charms Burger?
And if you're just a cereal fan in general, I have so many cereal recipes for you!
I hope these cupcakes help you bring a little extra magic into the world!
Please comment below and let me know if you make them 🌈
📖 Recipe
Lucky Charms Cupcakes
Ingredients
- 1 cup Lucky Charms cereal
- ¾ cup whole milk
- 1 ½ cups all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter room temperature
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- ⅓ cup marshmallow fluff
- Lucky Charms marshmallows for filling and topping
- Lucky Charms marshmallows, gold sprinkles, etc. for topping
Marshmallow Frosting
- 1 cup (2 sticks) unsalted butter room temperature
- 2 cups confectioners' sugar
- ½ cup marshmallow fluff
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2-3 tablespoon cereal milk (leftover from cupcake recipe above)
Instructions
- Pour 1 cup Lucky Charms cereal into a small bowl and add milk. Stir and put in fridge to rest for at least 30 minutes. Right before using, strain cereal from liquid, pressing down on cereal with wooden spoon to extract as much liquid as possible.
- Preheat oven to 350 degrees and put cupcake papers into a 12-cavity cupcake tin.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In the bowl of a stand mixer or in a large bowl with a hand mixer, cream together butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
- Add eggs in one at a time, mixing well after each addition. Mix in vanilla extract.
- With mixer on low speed, beat in dry ingredients in 3 additions, alternating with ½ cup of the strained cereal milk (you should have some leftover for the frosting). Mix in each addition until just incorporated, taking care not to over-mix.
- Fill cupcake liners about ¾ of the way with batter and bake for 18-21 minutes, until edges are golden and tester comes out clean. Let cupcakes cool in pan for a few minutes before removing to wire racks to cool completely.
- Once cupcakes are completely cooled, core out a small section from the middle (either using a cupcake corer or with a knife). Fill center of cupcake about ¾ of the way with marshmallow fluff and push in 3-4 Lucky Charms marshmallows.
- Frost cupcakes (I used a Wilton 1A pastry tip) and top them with gold sprinkles/gold leaf, Lucky Charms marshmallows, or anything else you'd like.
Marshmallow Frosting
- In the bowl of a stand mixer or in a large bowl with a hand mixer, beat butter until creamy, 2-3 minutes.
- With mixer on low, slowly blend in the confectioner’s sugar, ½ cup at a time until well-combined.
- Beat in marshmallow fluff, vanilla extract, and salt. Add 2 tablespoon of cereal milk remaining from cupcake recipe and mix to combine.
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