Description
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.
Ingredients
Scale
Lucky Charms Cereal Milk:
- 1 cup (36g) Lucky Charms cereal
- 1 cup (227g) whole milk
Lucky Charms Cupcakes:
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large (60g) egg whites
- 1/4 cup (57g) sour cream
- 1 1/2 teaspoons vanilla extract
- 1 2/3 (200g) cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup cereal milk — see above
Cream Cheese Frosting:
- ½ cup (113g) unsalted butter, softened
- 8 ounces (227g) brick-style cream cheese, softened
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 4 cups (454g) powdered sugar
- Optional: Lucky Charms marshmallows, for topping the cupcakes
Instructions
- 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 preheated 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 whole 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 to use later when making the cupcakes; you should have ¾ cup of cereal milk.
- Increase the oven temperature to 350°F. Line a cupcake pan with liners and set aside.
- Make the cupcakes: In a stand mixer fitted with a paddle attachment (or a large bowl with a handheld mixer), cream together the softened butter and sugar for 3-5 minutes, or until light and fluffy. Add in the egg whites, sour cream, and vanilla extract, scraping well after each addition. 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.
- Divide the batter into the cupcake pan, filling each liner about 2/3 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.
- Let the cupcakes cool in the tray for 5 minutes before transferring to a wire rack to cool completely.
- Make the cream cheese frosting: In a stand mixer fitted with a paddle attachment (or a large bowl with a handheld mixer), combine the softened butter and cream cheese and beat until creamy and lump-free. Add in the vanilla extract and salt and mix well to combine. Finally, gradually add in the powdered sugar and mix until fully combined, scraping the bowl well periodically. If the frosting is a bit soft, chill it in the fridge for 15-20 minutes before frosting the cupcakes.
- Decorate the cupcakes: Transfer the frosting to a piping bag (I fitted mine with a star tip), then frost the cupcakes. If desired, top them with Lucky Charms marshmallows and serve. To add a bit more texture and color to the cupcakes, I sprinkled some crushed Lucky Charms marshmallows on top as well.
- Stored tightly in an airtight container, these cupcakes will stay fresh at room temperature for 3-5 days or up to 2 months in the freezer (unfrosted).
Notes
- Cereal Milk: When making the cereal milk, I found that the amount decreased from 1 cup to 3/4 cup after straining out the Lucky Charms. If you find that you don't quite have 3/4 cup of cereal milk, simply add in regular whole milk until you reach 3/4 cup total, then proceed with the recipe as written.
- Prep Time: 35 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
