Lucky Charms Cupcakes

Lucky Charms Cupcakes

  • Author: Leslie Hargett
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 15 cupcakes 1x


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.



Lucky Charms Cereal Milk:

  • 1 cup milk
  • 1 cup Lucky Charms Cereal (41 g)

Lucky Charms Cupcakes:

  • 1/2 cup unsalted butter, softened (113 g)
  • 1 cup granulated sugar (200 g)
  • 2 large egg whites (60 g)
  • 1/4 cup sour cream (60 g)
  • 1 1/2 teaspoons vanilla extract
  • 1 2/3 cup all-purpose flour (210 g)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup cereal milk — see above

Vanilla Frosting:

  • 1/2 cup unsalted butter, softened (113 g)
  • 2 cups powdered sugar (240 g)
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract 
  • Pinch of salt
  • Optional: green food coloring
  • Optional: extra Lucky Charms marshmallows


  1. Make the cereal milk: Preheat the oven to 300°F. Place the Lucky Charms on a parchment-lined baking sheet and toast them in the oven for 15 minutes. This will enhance the flavor of the cereal milk! Once toasted, transfer the cooled Lucky Charms to a bowl, then pour in the milk. Stir to combine, then let the mixture sit for 20 minutes. Afterwards, strain the mixture, keeping the milk and discarding the cereal. Set aside the cereal milk for use later in the cupcakes.
  2. Increase the oven temperature to 350°F. Line a cupcake tin with liners and set aside.
  3. Make the cupcakes: In a stand mixer fitted with a paddle attachment (or a large bowl with a handheld mixer), cream together the butter and sugar for 3-5 minutes, or until light and fluffy. Add in the egg whites, sour cream, and vanilla extract, scraping well to make sure everything is well-incorporated. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Alternate adding the cereal milk and dry ingredients into the butter mixture in three additions, starting and ending with the cereal milk.
  4. Divide batter into the cupcake tin, filling each liner about two-thirds of the way full. Bake the cupcakes for 18-22 minutes, or until golden brown and a toothpick inserted in the middle comes out clean.
  5. Let the cupcakes cool in the tray for five minutes before transferring to a wire rack to cool completely.
  6. Make the frosting: In a stand mixer fitted with a paddle attachment (or a large bowl with a handheld mixer), cream the butter for 3-5 minutes, or until it has lightened in color. Add in the powdered sugar, milk, vanilla, and salt, and beat until well combined. Add more powdered sugar if the frosting is too liquid and more milk if the frosting is too thick. If desired, add in a tiny amount of food coloring to make the frosting light green.
  7. Frost the cupcakes as desired (I used a large round tip), then top with Lucky Charms marshmallows and enjoy.


  • Stored in an airtight container, these cupcakes will stay fresh for up to three days. Alternatively, you can freeze the unfrosted cupcakes for up to two months.
  • When making the cereal milk, I found that the amount decreased from 1 cup to 3/4 cup after straining out the Lucky Charms. While the cupcake recipe only calls for 3/4 cup of cereal milk, you can supplement the mixture with normal milk if necessary.
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Keywords: cupcakes, lucky charms