Happy St. Patrick’s Day! Celebrate this lucky holiday with these festive, fun Lucky Charms Cupcakes!
A few years back I made green velvet cupcakes topped with Bailey’s Irish cream frosting for St. Patrick’s Day. It was way back in 2009, the super early days of blogging.The cupcakes turned out really amazing, but my blogging skills lacked just a little bit. So, if you’re interested in a little giggle… go check out that post!
These cupcakes, however are a LOT better and this post will be more up to my current day standards of blogging. Pretty pictures. Nicely written recipe. Ya know, the works!
So to celebrate St. Patrick’s Day this year, I wanted to use that famous lucky cereal with those marshmallows. You know, Lucky Charms! But, I didn’t want my cupcakes to be like every other Lucky Charms Cupcakes I’d seen on Pinterest. So, I took what I liked from a few different recipes and combined them to make these!
The bulk of the recipe comes from The Novice Chef. I really love how she made cereal milk by letting the cereal just hang out in the milk. You know, like what’s left in the bowl after you eat all the marshmallows and throw out the cereal bits from your Lucky Charms? That deliciously sweet cereal milk is what’s is used in this recipe for the moisture. Genius if you ask me.
I was actually out of vanilla extract, but I did have maple extract. I thought it worked perfectly because the maple added a more breakfasty flavor to the entire cupcake. Perfect combination with the Lucky Charms.
After baking, I did notice that the cupcakes that had less cereal in them puffed up really high. Some even had a massively big dome on them. So, if you want a bigger dome, put LESS cereal in your batter. And to be honest, if I make these again, they will probably only get about a cup of cereal, at the most.
I’m serving these cupcakes up to the kids at my daughter’s middle school today… a lucky treat for them!
- 1¼ cup milk
- 2½ cups Lucky Charms cereal, divided
- 2½ cups all-purpose flour
- 1½ tsp salt
- 2 tsp baking powder
- 4 eggs
- 1½ cups sugar
- 1 tsp maple extract
- 1 cup vegetable oil
- 2 large egg whites
- ½ cup granulated sugar
- ¼ tsp cream of tartar
- 2 tsp vanilla extract
- Preheat oven to 350 F degrees. Line cupcake pans with liners.
- In a medium bowl, combine 1 cup Lucky Charms cereal and the milk. Allow to soak for 20-30 minutes. Strain out the cereal & discard. Measure out 1 cup of the milk and discard the rest.
- In a medium bowl, whisk together the flour, baking powder and salt.
- In a large bowl, whisk the eggs. Add the sugar, oil and maple extract and whisk until completely incorporated.
- Add the flour mixture in three parts, alternating with the cereal milk. Begin and end with the flour. Mix until the flour is about 90% mixed into the batter.
- Gently fold 1½ cups Lucky Charms cereal into the batter so that it is evenly distributed.
- Fill cupcake liners ⅔ full and bake for 18-20 minutes or until a toothpick comes out clean.
- Allow to cool in pans for 5 minutes before removing to a wire rack to cool completely.
- In a double-boiler over medium high heat, combine the egg whites, sugar and cream of tartar with a whisk.
- Constantly whisk the mixture until the sugar has dissolved and the egg whites have become foamy.
- Pour the egg mixture into the bowl of your stand mixer. Using the whisk attachment, whisk the eggs on high until stiff peaks form.
- Mix in the vanilla extract.
- Using a star tip, pipe frosting onto cupcakes
- Garnish with Lucky Charms Cereal.