Lucky Charms Cupcakes With Marshmallow Buttercream Frosting

Take the butter out of the refrigerator a couple of hours before you plan to start baking. Softened butter is much easier to mix and will give you a smoother batter.

Line your cupcake tins with paper liners.

Crush the Lucky Charms cereal with a rolling pin. To do this, place the cereal in a Ziploc bag and roll over it with a rolling pin to crush it into small pieces.

I left the marshmallows out because I didn’t want the batter to be too sweet. But you can leave them in if you prefer.

Pre-heat the oven to 350°F (or whatever temperature is specified for the cake mix).

Pour the cake mix into a large mixing bowl.

Remove 3 tablespoons of the cake mix from the bowl.

Then add 3 Tablespoons of the crushed Lucky Charms cereal to replace it.

Add the eggs, oil, and water to the cake mix according to the instructions on the box.

Then Add 3 to 4 drops of green food gel color to the batter. Use gel food coloring instead of liquid for more vibrant color without thinning the batter.

Mix everything until just combined. Don’t over mix, as this can make the cupcakes dense.

Fill each cupcake liner about 2/3 full with the batter. Using a cookie scoop helps keep the portions even.

Bake the cupcakes according to the time on the box, usually around 15 to 18 minutes. Check for done-ness by inserting a toothpick into the center; it should come out clean.

Remove the cupcakes from the oven and let them cool in the pan on a cooling rack.

In a clean mixing bowl, beat the softened butter and marshmallow fluff on medium-high speed until fluffy and well combined, about 3 minutes. This step creates a light, airy frosting.

Add the vanilla extract and mix for another minute to incorporate the flavor.

Then add the powdered sugar gradually and mix on low speed until fully incorporated. This prevents a cloud of sugar from puffing up and keeps the frosting smooth.

While mixing, slowly pour in the heavy cream.

Turn the mixer to medium speed and beat until the buttercream is smooth and creamy, about 1 minute.

Once the cupcakes have completely cooled, they are ready to be decorated.

First, dip a toothpick in the green food gel color and then wipe it inside the piping bag. This isn’t absolutely necessary but creates that white and green striped look on the frosting.

Just be careful that you don’t poke holes in the bag while you’re doing this. You want the streaks, not leaks.

Add the frosting to the piping bag and secure the end tightly.

If you don’t have a piping bag, a Ziploc bag with a small hole cut in one corner works just as well.

Pipe swirls of frosting on top of each cupcake, starting from the outside and spiraling inward and upward like a soft ice cream cone.

Sprinkle the Lucky Charms cereal randomly over the frosting, pressing lightly so the cereal sticks.

And that’s it! Your cupcakes are ready to serve!