Lucky Charms Milk and Cereal Cupcakes

Lucky Charms Milk and Cereal Cupcakes

Mar 12, 2026

Ingredients:

For the Cereal Milk:

  • 1 cup Lucky Charms 
  • 1 cup whole milk

For the Cake:

  • 1 2/3 cups all purpose flour
  • 1 cup sugar 
  • 1/2 cup finely crushed Lucky Charms cereal (no marshmallows)
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, melted
  • 3 egg whites
  • 1 tablespoon pure vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup cereal milk, warm

For the Buttercream:

  • 1 cup (1 stick) unsalted butter, room temperature 
  • 4 1/2 cups powdered sugar
  • 1/4 cup cereal milk 
  • 2 teaspoons vanilla extract
  • 1/2 cup Lucky Charms Cereal (no marshmallows), lightly crushed
  • 1/2 cup Lucky Charms Marshmallows

Directions:

For the Cereal Milk:

  1. Add the milk and the cereal to a small bowl. Use a spoon to mix the cereal into the milk as best you can. Allow to set for 20-30 minutes.
  2. Strain the cereal out of the milk so that you are only left with the milk. Set the cereal milk aside for later.

For the Cake:

  1. Preheat oven to 350F. Line your cupcake pans with 18-21 liners and set aside. 
  2. Add the flour, sugar, cereal, salt, baking soda and baking powder to a medium mixing bowl and whisk together. Set aside. 
  3. Separate your eggs. Set aside. 
  4. In a separate medium mixing bowl, whisk together the butter, vanilla, sour cream and milk. Then whisk in the egg whites. Make sure the mixture is not still too warm from the milk and melted butter before adding in the egg whites. Otherwise it may scramble them. 
  5. Add the wet ingredients to the dry ingredients. Whisk together until just incorporated, you don't want to over-mix. 
  6. Divide the batter evenly among your prepared cupcake liners, filling 2/3 the way full. 
  7. Bake one pan at a time for 18 minutes each or until a toothpick inserted comes out clean. 
  8. Allow the cupcakes to cool completely before frosting. 

For the Buttercream:

  1. Add the butter to a medium mixing bowl. Beat with an electric mixer until light and fluffy. Scrape the bowl as needed.
  2. Add in half of the powdered sugar and beat until fully incorporated. Beat in the remaining powdered sugar.
  3. Add in the vanilla and mix until fully incorporated.
  4. Mix in the cereal milk.
  5. Using a piping bag fitted with a star tip or a 2B tip, pipe each cupcake with your desired amount of frosting. Sprinkle some of the crushed cereal on top, and place your desired amount of marshmallows. (I like to use 5-6 on each cupcake) Enjoy!

*Store in an airtight container at room temperature for up to three days or in the fridge for up to one week.

Makes: 18-21 Cupcakes