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Lucky Charms Doughnuts -- You don't need a holiday to enjoy a bowl of Lucky Charms cereal or a Lucky Charms dessert, but these Lucky Charms Doughnuts are the perfect St. Patrick's Day treat! | wearenotmartha.com

Lucky Charms Doughnuts

You don't need a holiday to enjoy a bowl of Lucky Charms cereal, but these Lucky Charms Doughnuts are the perfect St. Patrick's Day treat!
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Baked Donuts, Baked Doughnuts, Lucky Charms Desserts, Lucky Charms Donuts, Lucky Charms Doughnuts
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Makes: 6
Author: Sues

Ingredients

  • 6 Tbsp unsalted butter, room temperature
  • ½ cup granulated sugar
  • 1 large egg
  • ¾ cup all-purpose flour
  • ½ cup crushed Lucky Charms
  • 1 ½ tsp baking powder
  • Pinch salt
  • cup whole milk
  • 1 ½ tsp vanilla extract
  • 1 batch marshmallow icing (recipe below)
  • 1 cup Lucky Charms Marshmallows

Marshmallow Icing:

  • 1 large egg white
  • ½ cup corn syrup
  • Pinch salt
  • ¾ cup powdered sugar
  • ½ Tbsp vanilla extract
  • tsp cream of tartar
  • 2 Tbsp hot water

Instructions

  • Pre-heat oven to 350 degrees and lightly spray a doughnut pan with cooking oil.
  • In the bowl of a stand mixer or in a large bowl with hand mixer, beat butter and sugar together until light and fluffy, about 3 minutes.
  • Add the egg and mix to combine.
  • In a separate medium-sized bowl, whisk together flour, crushed Lucky Charms, baking powder, and salt.
  • Stir dry ingredients into the butter sugar mixture, alternating with milk, until just combined. Stir in vanilla extract. Be careful not to over-mix.
  • Evenly distribute batter into prepared doughnut pan, filling cavities almost all the way.
  • Bake the doughnuts at 350 degrees for about 15 minutes, until doughnuts are starting to turn golden around edges and lightly spring back when touched.
  • Let cool in pan for 5 minutes before removing to a wire rack to cool completely.
  • Once cooled, frost doughnuts with marshmallow icing and top with Lucky Charms marshmallows.

Marshmallow Icing

  • In the bowl of a stand mixer beat together egg white, corn syrup, and salt on high speed for 4-5 minutes until it thickens quite a bit and turns white.
  • Mix in the powdered sugar, vanilla, and cream of tartar on low speed, until combined.
  • Stir in hot water.
  • Marshmallow icing can be stored in airtight container in fridge for about 10 days. This recipe makes enough to frost 4 batches of doughnuts.
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