These Lucky Charms Cupcakes with Neon Green Marshmallow Frosting are a super fun treat for St. Patrick’s Day!
Cereal for Dessert: Lucky Charms Cupcakes
You guys already know I’m a big fan of breakfast. Scrambled egg sandwiches, buttermilk pancakes, apple French toast casserole, oven baked bacon, I love it all.
But the truth is, my very favorite breakfast is….cereal.
I eat it every single day. Occasionally twice a day. I know, I know. LAME! You wanna hear the really lame part? My go-to cereal is a combination of Raisin Bran, Honey Nut Cheerios, and something with the word flax in it. 12 year old me is sooo disgusted with current me.
What can I say? I love cereal in all it’s bran filled, fibery, raisin-spotted forms.
But I’ve not become such an adult that I don’t appreciate revisiting the sugar laden cereals of my childhood every now and then. Occasionally, I’ll pick up a box of Fruity Pebbles or Lucky Charms or Cinnamon Toast Crunch, and all will be right with the world. I call these dessert cereals, and I unashamedly love them.
Which is why when I discovered Jessica Segarra of The Novice Chef’s cookbook, Cereal Sweets and Treats, I felt like I had found a kindred spirit.
Jessica’s cookbook is filled with ways to turn your favorite cereal into dessert. I stumbled upon her Lucky Charms Cupcakes while searching for St. Patrick’s Day recipes to pair with our Slow Cooker Corned Beef and knew they had to happen immediately.
How to Make Cupcakes that Taste Like Lucky Charms
I’m sure you’re wondering, as I was, how you make a cupcake taste like Lucky Charms. The answer is surprisingly simple, and completely genius.
Jessica soaks Lucky Charms in milk for 20 minutes, until the oats have softened and the marshmallows leave trails of pink and blue behind them.
Then she takes that sweet, sunset hued milk, drains out the Lucky Charms, and uses it to make cupcakes.
These cupcakes taste remarkably Lucky Charmish. They have a delightful sweetness and oatiness that I can only ascribe to the cereal milk.
I made her recipe pretty much as-is, but found I needed a double batch of the frosting for the amount I was piping on. Guess I like frosting! I decided to play around with my new Neon food coloring from McCormick, and I loved the bright greens and pinks with the Lucky Charms scattered about.
Tips for Making Lucky Charms Marshmallow Frosting
The frosting for these cupcakes is an egg-white based meringue, which tastes just like marshmallows.
A few notes on the frosting:
- It’s wonderful–like eating a marshmallow cloud.
- It involves a double boiler, but I promise you this doesn’t mean it’s hard! Just make sure to whisk constantly while the eggs cook. They’ll be frothy and warm to the touch within 2-3 minutes.
- Don’t worry if it takes awhile for them to thicken up. I had to whip mine for a good 7-8 minutes before I saw peaks begin to form. That said, if the mixture is suuuuper sticky and thick, something went wrong. It should be spoonable and easily piped through a piping bag.
- The frosting doesn’t keep particularly well. It holds its shape perfectly fine, but it will start to dry out after 24 hours. Store in an airtight container on the counter and serve it within a day.
More Desserts for Cereal Lovers
Fellow cereal treat lovers will also go crazy for these Fruity Pebbles Treats and Lucky Charms Cereal Treats.
You’ll also want to try our recipe for the very BEST rice krispie treats. We take them to the next level with Chocolate Dipped Rice Krispies!
More of a chocolate and peanut butter fan? Try our Scotcheroos.
Lucky Charms Cupcakes with Neon Marshmallow Frosting
These Lucky Charms Cupcakes get their nostalgic flavor from milk soaked with Lucky Charms cereal. We top it off with a marshmallow frosting and a sprinkling of cereal for a St. Patrick's Day dessert kids and adults alike will love!
For the cupcakes:
- 1/2 cup whole milk
- 1 cup Lucky Charms
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup vegetable oil
For the frosting:
- 4 large egg whites
- 1 cup granulated sugar
- 1/2 teaspoon cream of tartar
- Neon food coloring- you'll need about 10 drops of each color
For the cupcakes:
- In a medium sized bowl or measuring cup, combine Lucky Charms and milk. Set the mixture aside and allow the Lucky Charms to soak for 20 minutes, stirring occasionally. Drain the cereal out of the milk, or eat it if you're into soggy cereal.
- Preheat the oven to 350 degrees. Line a cupcake tray with 12 paper liners. Set aside.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, combine the eggs, sugar, and vanilla extract. Beat until smooth. Add the vegetable oil followed by half the flour mixture, beating until well combined. Add the rest of the flour along with the drained cereal milk and stir until smooth.
- Divide the batter evenly among the 12 cupcake liners. Bake for 16-18 minutes or until a toothpick inserted in the center of the cupcake comes out clean.
- Let the cupcakes cool for 10-15 minutes in the pan, then remove to a wire rack and cool completely.
For the frosting:
- Combine the egg whites, sugar, and cream of tartar in a double boiler or heatproof bowl fitted over a simmering pot of water. Cook, whisking constantly, until the egg whites are frothy and very warm to the touch. This only takes 2-3 minutes. Pour the egg mixture into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until the mixture thickens, doubles in size, and forms stiff peaks. When you turn the whisk over, there should be a peak. It may fold over itself a tad, but not too much.
- If you'd like to use several different food colorings, divide the frosting into two bowls. Add the colors of your choice to each bowl, stirring until well combined. Use a pastry bag to pipe the frosting onto cupcakes. Dot with extra Lucky Charms. Serve within 24 hours.
This frosting holds it shape well, but it dries out rather quickly. Place the cupcakes in an airtight container and serve within 24 hours. If your cupcakes will not be served for several hours, wait until right before serving to sprinkle with the Lucky Charms.
These cupcakes should not be refrigerated.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 277Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 32mgSodium: 236mgCarbohydrates: 42gFiber: 1gSugar: 31gProtein: 4g
Please note nutritional information for my recipes is calculated by a third party service and provided as a courtesy to my readers. For the most accurate calculation, I always recommend running the numbers yourself with the specific products you use.
Recipe adapted from Cereal Sweets and Treats
These turned out AMAZING for my daughter’s 2nd grade class. Thank you! They were quite easy to make. I was a little nervous about the frosting, as I had never made that kind of cupcake frosting before but it was very easy and turned out SO good. My recommendation is to frost and serve ASAP. The frosting is delicate and the LC marshmallows did start to absorb moisture rather quickly (about 1/2 hour for me). They were still crunchy but starting to get softer.
*BONUS* I have 3/4 of a box of Lucky Charms leftover. What to do, what to do…… 🤔
I am so glad you liked them! Thanks for coming back to let me know. And if you need other ideas for those Lucky Charms, we absolutely love these Lucky Charms treats. https://neighborfoodblog.com/lucky-charms-cereal-treats/
You left out instructions for the baking powder, baking soda, and salt. Assuming you add them into the flour.
IF I wanted to make mini-cupcakes out of these, by house much should the baking time be adjusted?
I would check them around 14-15 minutes.
do the toppings get soggy pretty quickly?
Yes. This cupcake is best served within a few hours of making them. The frosting will hold up for about 24 hours, so if you’d like you can frost them ahead and put the topping on just before hand.
Lol, my two go-to cereals now in my old age are Bran Flakes and Honey Nut Cheerios. I alternate between the two. When I want to treat myself, I buy the chocolate Honey Nut Cheerios. Talk about living on the edge, right?! 😉 These cupcakes are beyond beyond. What a brilliant way to get the flavour of the cereal into the cupcake (soaking the milk? I’d never have thought of that!). I’ve never seen neon food colouring. I’m in love with that cool, vibrant colour and the adorable way you adorned the cupcakes with the cereal.
Oh my gosh, I love cereal too! I miss all the kids stuff like cocoa puffs, honeycombs, these Lucky Charms but I’m much older so I need my fiber hahaha. Hope that wasn’t TMI. :-/ eeks lol.
And on another note your neon colors are perfect! Just the right tint.
Haha! Not TMI at all. I eat all the fibery cereals now too. 🙂
My 5-year-old self is jumping for joy at these!!! And my 27 year old self is pretty happy as well.
I love frosting like that and these cupcakes sound beyond amazing! I eat oatmeal or homemade granola almost everyday, so when I go for cereal, it’s all about the sugary ones, like Lucky Charms.