These Lucky Charm Cupcakes are a fun St Patrick’s Day treat made with cereal milk, which adds a unique flavor. Your kids will love them!
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The perfect St Patrick’s Day cupcakes are made with this lucky charm recipe. It will not disappoint. Using cereal milk really gives this lucky charm cupcake recipe a complex flavor. For more great ideas check out this St. Patrick’s Day Desserts for inspiration.
MORE ST. PATTY’S DAY DESSERTS YOU MIGHT LIKE
Shamrock Shake | Easy Shamrock Pretzels | Pistachio Cookies
What We Love About These Lucky Charms Cupcakes
Did you know that they make a chocolate and fruity version of Lucky Charms? See more about this iconic cereal here.
- Cereal Milk: These Lucky Charms Cupcakes feature a cereal milk, which is milk that has been soaked with the cereal part of lucky charms. Doing this adds more complex, buttery yet sweet flavor.
- Easy Ingredients: Although this recipe may sounds bit more complicated, the ingredients very pantry friendly, you most likely already have majority of the items.
- Family Friendly: Your kids will love these St Patrick’s day cupcakes especially because of the lucky charms!
Ingredient Notes
- Lucky Charms: In order to make the cereal milk, you will need to separate the cereal from the lucky charms marshmallows. Reserved the marshmallows to use to decorate the St. Patrick’s Day cupcakes.
- Oil: You can use vegetable, canola, or any neutral oil of your choice.
- Cornstarch: Adding cornstarch helps to create a super soft and fluffy, yet moist cake texture.
Equipment Needed
- Cupcake Liners
- Cupcake or Muffin Pan
- Whisk
- Electric Mixer
- Mixing Bowl
- Measuring Cups
- Measuring Spoons
How to Make These St. Patrick’s Day Cupcakes
These are the basic steps for making this Lucky Charm Cupcake recipe. Please refer to the recipe card below for more detailed instructions.
STEP 1: MAKE THE CEREAL MILK
Make the cereal milk by baking lucky charm cereal, allow to cool fully. Then add baked cereal to milk and allow to soak for 15 minutes, then drain the milk from the cereal pieces.
STEP 2: MIX TOGETHER THE CAKE BATTER
In bowl, mix together flour, baking powder, cornstarch, and salt. Then in a separate bowl beat butter, oil, and sugar, next stir in eggs, vanilla, and cereal milk. Incorporate the dry ingredients into the wet ingredients until combined.
STEP 3: BAKE THE CUPCAKES
Line cupcake tin with cupcake liners and bake for 28 minutes at 350 degrees. To check doneness, use a toothpick, if it comes out clean it means the cupcakes are ready.
STEP 4: CREATE THE FROSTING
Now make your frosting, beat together powdered sugar, cereal milk, and vanilla extract. If you want, you can also add green food coloring to get a green frosting Add frosting to a piping bake.
STEP 5: FROST AND DECORATE THE BAKED CUPCAKES
Allow cupcakes to cool completely before frosting. Frost cupcakes by making dollops of frosting along the edges of the cupcakes. Then top with Lucky Charm marshmallows and sprinkles.
Prep and Storage Tips for Lucky Charm Treats
HOW TO MAKE THIS RECIPE AHEAD OF TIME
This lucky charm recipe is the perfect to make ahead of time, you can make this the day or night before you intend to eat them. Eat could even make the cupcakes are night and then frost them in the morning.
HOW TO STORE THIS RECIPE
These St. Patricks Day cupcakes should be stored in an air tight container at room temperature, you could also keep in fridge. The lucky charm treats will be good for 3-4 days.
HOW TO FREEZE THIS RECIPE
Wrap each St Patricks day cupcake individually in plastic wrap and freeze for up to 3 months.
Frequently Asked Questions
Cereal milk is milk that has sweet and rich flavor from letting toasted cereal soak in it. Cereal milk is a great may to add extra flare to some baked good recipes!
You can switch up the type of cereal you use to make the cereal milk to add more variety and fun flavors!
Yes, this recipe can be double, just increase ingredients.
The most common food served and eaten on St. Patrick’s Day is corned beef and cabbage.
Expert Tips for Making This Recipe
- This Recipe Can be Doubled: If you are hosting a St. Patty’s Day party or making it for your kids to bring to school, this recipe can easily be doubled by increased the ingredients proportionally.
- Switch up the Cereal: Instead of St Patricks cupcakes, you could totally switch the type of cereal you use to make the cereal milk, you could do so many flavors such as Cinnamon Toast Crunch, Cocoa Puffs, Froot Loops, Frosted Flakes, or even Corn Flakes.
- Icing: Instead of typical buttercream frosting, try an adult version by adding alcohol such as irish whiskey like baileys irish cream.
- Chocolate: Make a chocolate cupcake by adding cocoa powder to the bake batter and frost with a cream cheese frosting.
What to Serve with St Patrick’s Day Cupcakes
- Shamrock Pretzels
- Easy Irish Soda Bread
- Shamrock Tortilla Chips
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Lucky Charm Cupcakes
Equipment
Ingredients
Cake Ingredients:
- 3 cups Lucky Charms, cereal separated from marshmallows
- 2 cups Milk *only 3/4 of the milk to be used in the batter
- 1 ¼ cups All-Purpose Flour
- 1 ¼ teaspoons Baking Powder
- 1 Tablespoon Cornstarch
- ¼ teaspoons Salt
- ½ cup Butter, softened
- 2 Tablespoons Vegetable Oil
- ¾ cup White Sugar
- 2 Eggs, room temperature
- 2 teaspoons Vanilla Extract
Frosting Ingredients:
- ½ cup Butter, softened
- 3-4 cups Powdered Icing Sugar
- 2 Tablespoons Cereal Milk*
- 1 teaspoon Vanilla Extract
- Rainbow Sprinkles, as desired
Instructions
- Preheat oven to 300F.
- Spread the Lucky Charms cereal (no marshmallows) onto a lined baking sheet and bake for 15 minutes, stirring halfway. Allow cereal to cool.
- Place the cooled cereal and milk in a large bowl and allow to soak for 15 minutes.
- Drain and save the milk and discard the cereal.
- Preheat oven to 350F.
- Line one and a half muffin trays with cupcake liners and set aside.
- In a small bowl, whisk together the flour, baking powder, cornstarch and salt. Set aside.
- In a large bowl, beat together the butter, oil and sugar for 2 minutes until light-colored.
- Beat in the eggs, vanilla extract and 3/4 cup of the reserved cereal milk.
- Beat in the dry ingredients until just incorporated.
- Scoop the cupcake batter into the prepared liners using a 1/3 cup measuring cup and bake for 24-28 minutes, until an inserted toothpick comes out clean.
- Allow the cupcake to cool completely before frosting.
- In a large bowl, beat together the butter, 3 cups of the powdered sugar, 2 Tablespoons of the cereal milk and the vanilla extract. Beat for 2 minutes before adjusting the texture with additional powdered sugar, if needed.
- Scoop the frosting into a piping bag fit with a large star tip.
Expert Tips
- This Recipe Can be Doubled: If you are hosting a St. Patty’s Day party or making it for your kids to bring to school, this recipe can easily be doubled by increased the ingredients proportionally.
- Switch up the Cereal: Instead of St Patricks cupcakes, you could totally switch the type of cereal you use to make the cereal milk, you could do so many flavors such as Cinnamon Toast Crunch, Cocoa Puffs, Froot Loops, Frosted Flakes, or even Corn Flakes.
- Icing: Instead of typical buttercream frosting, try an adult version by adding alcohol such as irish whiskey like baileys irish cream.
- Chocolate: Make a chocolate cupcake by adding cocoa powder to the bake batter and frost with a cream cheese frosting.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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Thank you so much for sharing this amazing recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!