Best Lucky Charms Cupcakes Recipes

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LUCKY CHARMS® CUPCAKES



Lucky Charms® Cupcakes image

Add some charm to your cupcakes! It's super easy when you use Betty Crocker® cake and frosting and a sprinkle of colorful cereal.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 24

Number Of Ingredients 5

1 box Betty Crocker™ Super Moist™ yellow or devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker™ Rich & Creamy vanilla frosting
3 cups Lucky Charms™ cereal
Green edible glitter

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • Frost cupcakes with frosting. Top each cupcake with 2 tablespoons cereal; sprinkle with glitter. Store loosely covered.

Nutrition Facts : Calories 210, Carbohydrate 31 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cupcake, Sodium 210 mg, Sugar 20 g, TransFat 1 g

LUCKY CHARMS CEREAL MILK CUPCAKES RECIPE BY TASTY



Lucky Charms Cereal Milk Cupcakes Recipe by Tasty image

Here's what you need: Lucky Charms™ Cereal, whole milk, cake flour, baking powder, kosher salt, unsalted butter, granulated sugar, large eggs, sour cream, vanilla extract, all purpose flour, granulated sugar, kosher salt, unsalted butter, vanilla extract, Lucky Charms™ Marshmallows, edible gold leaf

Provided by Lucky Charms

Categories     Bakery Goods

Yield 12 cupcakes

Number Of Ingredients 17

1 cup Lucky Charms™ Cereal
1 ½ cups whole milk
1 ¾ cups cake flour
2 teaspoons baking powder
¼ teaspoon kosher salt
1 stick unsalted butter, room temperature
1 cup granulated sugar
2 large eggs, room temperature
⅓ cup sour cream, room temperature
2 ½ teaspoons vanilla extract
¼ cup all purpose flour
¼ cup granulated sugar, plus 3 tablespoons
1 pinch kosher salt
1 ½ sticks unsalted butter, room temperature
1 teaspoon vanilla extract
½ cup Lucky Charms™ Marshmallows
2 sheets edible gold leaf

Steps:

  • Make the cereal milk: Separate the marshmallows and cereal from the Lucky Charms™ and set the marshmallows aside for assembling the cupcakes.
  • Add the cereal and milk to a large liquid measuring cup. Let the cereal soak for 20 minutes, stirring occasionally. Drain the cereal milk through a fine-mesh sieve into a clean liquid measuring cup. Discard the cereal and set the cereal milk aside.
  • Make the cupcakes: Preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners.
  • In a medium bowl, whisk together the flour, baking powder, and salt.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed for about 3 minutes, or until light and fluffy.
  • Add the eggs, 1 at a time, beating between each addition until incorporated. Add the sour cream and vanilla, and beat until combined.
  • With the mixer running on low speed, alternate additions of the flour mixture and ¾ cup of the cereal milk until incorporated. Do not overmix.
  • Fill each cupcake liner with the batter to about ⅔ of the way full. Bake for 18-20 minutes, or until the tops of the cupcakes feel springy to the touch. Remove from the oven and let cool completely.
  • While the cupcakes are cooling, make the buttercream: Add the flour and remaining ¾ cup cereal milk to a small saucepan and whisk until all of the flour is incorporated. Place the saucepan over medium heat. Cook, whisking continuously, for about 2 minutes, or until thickened. Immediately remove the pot from the heat and add the sugar and salt. Stir until the sugar has completely dissolved; the mixture will thin out after the sugar is added.
  • Transfer the mixture into a shallow dish and cover with plastic wrap, pressing directly against the surface to prevent a skin from forming. Transfer to the refrigerator for about 1 hour, until cool, but not fully chilled.
  • Once the flour mixture has cooled, beat the butter in the bowl of a stand mixer fitted with the whisk attachment until light and fluffy, about 3 minutes. Slowly add the flour mixture, 1 spoonful at a time, until completely incorporated. Add the vanilla, then increase the mixer speed to medium-high and whip until the frosting is light and fluffy. (It should hold its shape on the whisk.) If the frosting is too runny, chill the bowl for 30 minutes before whipping again. If it is too thick and chunky, let sit at room temperature for 30 minutes before whipping again. Transfer the frosting to a piping bag fitted with a large open star tip.
  • Assemble the cupcakes: Cut out the center of each cupcake and fill each with 5-6 Lucky Charms™ Marshmallows. Pipe the buttercream in a swirl on top of each cupcake. Crush some of the remaining marshmallows between your fingertips and sprinkle on top of the cupcakes. Use a small, food-safe brush to apply small bits of gold leaf to the tops of the cupcakes, then place a whole marshmallow atop each cupcake.
  • Serve the cupcakes at room temperature. Leftover cupcakes will keep in an airtight container at room temperature for up to 3 days.
  • Enjoy!

Nutrition Facts : Calories 228 calories, Carbohydrate 39 grams, Fat 3 grams, Fiber 1 gram, Protein 5 grams, Sugar 24 grams

LUCKY CHARMS® CUPCAKES RECIPE - (4.6/5)



Lucky Charms® Cupcakes Recipe - (4.6/5) image

Provided by carvalhohm

Number Of Ingredients 5

1 box yellow or devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container Rich & Creamy vanilla frosting
3 cups Lucky Charms® cereal
Green edible glitter

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. Frost cupcakes with frosting. Top each cupcake with 2 tablespoons cereal; sprinkle with glitter. Store loosely covered.

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