Lucky Charms Cupcakes Marshmallow Buttercream unlocks a world of nostalgic delight with this easy-to-follow recipe, perfect for celebrations or simply adding a sprinkle of joy to your day. Get ready to create visually stunning and incredibly tasty cupcakes that everyone will adore, making dessert planning a breeze.
Key Ingredients for Lucky Charms Cupcakes Marshmallow Buttercream
For the Cupcakes:
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup (120ml) buttermilk, at room temperature
- ¾ cup (180ml) milk, at room temperature
- 1 cup (about 3 oz) Lucky Charms cereal, loosely packed (for the batter)
For the Marshmallow Buttercream Frosting:
- 1 cup (227g) unsalted butter, softened
- ¼ cup (60ml) marshmallow cream (from a jar)
- 2 ½ – 3 cups (300-360g) powdered sugar, sifted
- 2-3 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: A few drops of food coloring (pink, blue, or yellow work well for a pastel effect)
For Decoration:
- Additional Lucky Charms cereal for topping
How to Make Lucky Charms Cupcakes Marshmallow Buttercream
Whip up pure joy with these delightful Lucky Charms Cupcakes featuring a dreamy Marshmallow Buttercream that tastes as good as it looks. This recipe is wonderfully simple, requiring minimal fuss for maximum reward, and is perfect for beginners. With a preparation time of approximately 30 minutes for baking and 20 minutes for frosting, you’ll be enjoying these whimsical treats in under an hour.
Step-by-Step Instructions
For the Cupcakes:
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease and flour the cups.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk and milk in two additions. Begin and end with the dry ingredients. Mix on low speed until just combined, being careful not to overmix.
- Incorporate Lucky Charms: Gently fold in the Lucky Charms cereal. Aim to distribute the cereal evenly throughout the batter without crushing it too much.
- Fill Liners: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool: Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. Ensure they are fully cooled before frosting.
For the Marshmallow Buttercream Frosting:
- Beat Butter: In a large bowl, beat the softened unsalted butter with an electric mixer on medium-high speed until it is very creamy and pale.
- Add Marshmallow Cream and Vanilla: Add the marshmallow cream and vanilla extract to the butter. Beat again until well combined and fluffy.
- Gradually Add Powdered Sugar: Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until incorporated.
- Adjust Consistency: Once all the powdered sugar is added, the frosting may appear thick. Add milk or heavy cream, one tablespoon at a time, beating until the frosting reaches your desired fluffy and spreadable consistency. Add a pinch of salt to balance the sweetness.
- Add Color (Optional): If you’re using food coloring, add a few drops and mix until you achieve your desired pastel hue.
- Frost Cupcakes: Once the cupcakes are completely cool, frost them generously using a spatula or piping bag.
- Decorate: Sprinkle a few extra Lucky Charms cereal pieces on top of each frosted cupcake for that signature look and added crunch.
Why You’ll Love This Lucky Charms Cupcakes Marshmallow Buttercream
You’ll fall head over heels for these Lucky Charms Cupcakes Marshmallow Buttercream because of their undeniably whimsical charm and incredibly delicious taste. The star of the show is the cloud-like marshmallow buttercream, which is as delightful to eat as it is to gaze upon, offering a unique, sweet finish that perfectly complements the subtly flavored cupcakes. Imagine the delight on your loved ones’ faces as they bite into these nostalgic treats – it’s a guaranteed mood-booster!
Plus, making these cheerful delights at home is wonderfully budget-friendly compared to buying specialty cupcakes from a bakery, allowing you to create a showstopping dessert without breaking the bank. The playful addition of Lucky Charms cereal mixed into the batter and as a topping adds that extra touch of fun and texture, making them a standout compared to plain vanilla cupcakes. So go ahead, embrace your inner child, and bring a little bit of magic to your kitchen with these easy-to-make, utterly satisfying Lucky Charms Cupcakes Marshmallow Buttercream.
Storing and Reheating Tips
Storing Leftovers:
- Room Temperature: If frosted with a stable buttercream that doesn’t contain perishable ingredients like cream cheese, the cupcakes can generally be stored at room temperature in an airtight container for up to 2 days. Be mindful of ambient temperature, as excessive heat can melt the frosting.
- Refrigeration: For longer storage or if your frosting contains perishable ingredients, store the cupcakes in an airtight container in the refrigerator for up to 4-5 days. It’s best to let them sit at room temperature for about 30 minutes before serving to allow the frosting and cake to soften.
Freezing:
- Cupcakes (Frosted or Unfrosted): You can freeze the cupcakes individually wrap them tightly in plastic wrap, then place them in a freezer-safe bag or airtight container. They will keep well for up to 2-3 months. When ready to serve, thaw them overnight in the refrigerator and then let them come to room temperature.
Final Thoughts
These Lucky Charms Cupcakes Marshmallow Buttercream deliver pure, unadulterated joy in every bite. They’re a simple yet incredibly effective way to add a pop of fun and flavor to any occasion. Don’t hesitate to whip up a batch – your taste buds (and your inner child) will thank you!
Lucky Charms Cupcakes Marshmallow Buttercream
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease and flour the cups.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
- In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer.½ cup unsalted butter, 1 cup granulated sugar
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk and milk in two additions. Begin and end with the dry ingredients. Mix on low speed until just combined, being careful not to overmix.1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, ½ cup buttermilk, ¾ cup milk
- Gently fold in the Lucky Charms cereal. Aim to distribute the cereal evenly throughout the batter without crushing it too much.1 cup Lucky Charms cereal
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. Ensure they are fully cooled before frosting.
- In a large bowl, beat the softened unsalted butter with an electric mixer on medium-high speed until it is very creamy and pale.1 cup unsalted butter
- Add the marshmallow cream and vanilla extract to the butter. Beat again until well combined and fluffy.¼ cup marshmallow cream, 1 teaspoon vanilla extract
- Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until incorporated.2 ½ – 3 cups powdered sugar
- Once all the powdered sugar is added, the frosting may appear thick. Add milk or heavy cream, one tablespoon at a time, beating until the frosting reaches your desired fluffy and spreadable consistency. Add a pinch of salt to balance the sweetness.2-3 tablespoons milk or heavy cream, Pinch salt
- If you’re using food coloring, add a few drops and mix until you achieve your desired pastel hue.food coloring
- Once the cupcakes are completely cool, frost them generously using a spatula or piping bag.
- Sprinkle a few extra Lucky Charms cereal pieces on top of each frosted cupcake for that signature look and added crunch.Lucky Charms cereal