Made with cereal milk, these Lucky Charms Cupcakes have all the flavor of your favorite cereal in cupcake form! They are a perfect St. Patrick’s Day dessert for the whole family.
This past weekend, I did something I can honestly say I have never done in my life: I picked out every single marshmallow from a box of Lucky Charms cereal. Then proceeded to eat far too many of them.
Growing up, Lucky Charms was never my go-to cereal—I am definitely more of a Frosted Flakes or Froot Loops kind of girl. But, with St. Patrick's Day nearing, Lucky Charms seems like the quintessential cereal for this time of year.
To celebrate this holiday, I wanted to try making some special cupcakes, and I'm so pleased with how these turned out! Made with cereal milk, these Lucky Charms cupcakes are perfectly moist and rich in flavor.
Tips for Making These Cupcakes
The recipe below is pretty straightforward, but here are some tips to get perfect Lucky Charms cupcakes every time:
- Beat your butter and sugar for several minutes. When mixing together your butter and sugar, make sure to beat on high speed for at least 3-5 minutes. You want the mixture to get very fluffy because this leads to an overall lighter texture in the cupcakes.
- After adding in each ingredient, make sure to scrape the bowl very well. This part is especially important after adding in the egg whites and sour cream. In order to get an even mixture that rises well, you want to make sure all the ingredients are homogenous.
- Let the cupcakes cool completely before frosting. If you try to frost the cupcakes while they are still warm, the frosting will melt. I like to transfer my cupcakes to a wire rack because this ensures they cool quickly. Once they are cool to the touch, go to town with the decorating!
Common Questions About These Cupcakes
Toasting the Lucky Charms before steeping them enhances the flavor of the milk. If you are pressed for time, you can skip this step, but I highly recommend giving it a try.
For the longest time, I struggled to get the perfect height on my cupcakes. I recommend filling your liners about two-thirds of the way up. To do this, I usually like to use a cookie scoop to ensure consistency.
To test if the cake is done, insert a toothpick or cake tester directly into the center of a cupcake. If it comes out clean with just a few crumbs, it’s done baking. If it comes out liquidy, continue to bake the cupcakes and check every few minutes or so. To learn more about testing if a cake is done, check out this article.
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