Introduction

These Lucky Charms Cupcakes with Cereal Milk are a fun and nostalgic treat that brings the magic of the classic cereal to your dessert table. Fluffy cupcakes infused with cereal-flavored milk, creamy marshmallow filling, and vibrant cereal toppings make every bite a delightful experience.

The image shows several vanilla cupcakes placed on a light green cake stand with a rounded base and wavy edges. Each cupcake has three layers: the bottom layer is a light golden vanilla cake with a soft texture, the middle layer is a creamy white frosting evenly spread on top, and the top layer is a swirl of thick white whipped cream piped into a tall peak. The middle frosting layer is covered with colorful marshmallow cereal pieces in blue, pink, yellow, and green, while a small rainbow-shaped marshmallow decorates the top of each whipped cream swirl. In the lower left corner, a white bowl filled with similar cereal pieces rests on a pink cloth with scattered cereal pieces around it, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (240ml) milk
1 cup Lucky Charms Cereal

1 1/4 cups (163g) all-purpose flour
1 1/2 tsp baking powder

1/4 tsp salt
6 tbsp (84g) unsalted butter, room temperature (for cupcake batter)

3/4 cups (155g) sugar
1 1/2 tbsp vegetable oil
2 large eggs

1 1/2 tsp vanilla extract
1/2 cup + 2 tbsp (150ml) cereal milk (from above)
6 tbsp (84g) unsalted butter, room temperature (for filling)

3/4 cup (86g) powdered sugar (for filling)
7 oz marshmallow creme
1 cup (35g) Lucky Charms Cereal marshmallows

2 cups Lucky Charms Cereal, chopped
3/4 cup (168g) unsalted butter, room temperature (for frosting)
1/4 cup (48g) shortening

3 cups (345g) powdered sugar (for frosting)
3/4 tsp vanilla extract
Pinch of salt

Instructions

Step 1: To make the cereal milk, combine the milk and Lucky Charms cereal in a bowl. Let it sit for 20 minutes to infuse the flavor, then strain the milk and discard the cereal. Set aside the cereal milk; you will need 1/2 cup plus 2 tablespoons for the cupcakes and extra for the frosting.
Step 2: Preheat your oven to 350°F (176°C) and line a cupcake pan with cupcake liners.
Step 3: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 4: In a large bowl, beat the 6 tablespoons of butter, sugar, and vegetable oil together until light and fluffy, about 3 minutes. This step is important for a light texture.
Step 5: Add the eggs one at a time, mixing until mostly combined after each addition. Add the vanilla extract with the second egg. Scrape down the bowl sides as needed.
Step 6: Add half of the dry ingredients to the wet mixture and mix until nearly combined.

Step 7: Slowly stir in the cereal milk. The batter may look slightly curdled, which is normal.
Step 8: Add the remaining dry ingredients and mix until smooth and well combined. Avoid overmixing.
Step 9: Divide the batter among the cupcake liners, filling each about 3/4 full.

Step 10: Bake for 14-16 minutes or until a toothpick inserted into the center comes out clean. Transfer cupcakes to a cooling rack.
Step 11: To make the filling, beat 6 tablespoons of butter until smooth. Gradually add powdered sugar until fully incorporated.
Step 12: Stir in the marshmallow creme until smooth, then gently fold in the Lucky Charms marshmallows.

Step 13: Core the centers from cooled cupcakes using a cupcake corer or knife. Fill the holes with the marshmallow filling, then spread a thin layer of filling over the top.
Step 14: Press the bottoms of the filled cupcakes into a bowl of chopped Lucky Charms cereal to coat the edges. Set aside.
Step 15: For the frosting, beat the butter and shortening together until well combined. Gradually mix in half of the powdered sugar, followed by vanilla extract and salt.

Step 16: Add the remaining powdered sugar, mixing until smooth. If needed, add some reserved cereal milk for desired consistency.
Step 17: Pipe the frosting onto the cupcakes, leaving some of the cereal edges visible. Top each cupcake with a Lucky Charms cereal marshmallow.
Step 18: Serve the cupcakes the same day for the best texture. They can be kept moist and tasty for 2-3 days.

Tips & Variations

Use room temperature ingredients for a smoother batter and better rise.
If you prefer a stronger cereal flavor, soak the cereal in milk overnight.
Swap the marshmallow creme in the filling with homemade marshmallow fluff for a fresher taste.

For a gluten-free version, substitute the all-purpose flour with a gluten-free blend.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 3 days. Because of the cereal coating, avoid long storage as the cereal softens over time. Reheat briefly at room temperature before serving if chilled.

How to Serve

A yellow cupcake with a light, spongy texture stands on a white curved plate; it has a base layer covered in white frosting and is topped with colorful cereal pieces in green, blue, yellow, pink, and red around the edge. On top, there is a generous swirl of smooth white cream, crowned with a small rainbow-shaped candy featuring blue, yellow, and pink colors. Surrounding the main cupcake, more cupcakes with similar layers and decorations can be seen against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cereal milk ahead of time?

Yes, cereal milk can be made up to a day in advance and stored in the refrigerator. Give it a gentle stir before using.

What if I don’t have a cupcake corer to fill the cupcakes?

You can carefully cut out the center with a small knife or use a spoon to scoop out the center. Just be gentle to keep the cupcake intact.