You guys, these Lucky Charms Cupcakes are seriously magic. They’re soft, fluffy vanilla cupcakes packed with colorful cereal marshmallows and topped with a rich, fluffy marshmallow buttercream that tastes like a dream. They’re bright, fun, and full of that nostalgic cereal flavor. And yes, they’re as good as they look.
Whether you’re making these for a fun party, a weekend treat, or just because—you’re gonna love every bite.
Why I Love This Recipe
This one brings back so many memories. I used to eat Lucky Charms straight out of the box as a snack. So, turning them into cupcakes? Best idea ever. These cupcakes are just the right mix of soft, sweet, and a little crunchy on top.
- That marshmallow swirl on top is so pretty and delicious
- You get cereal milk flavor in every bite
- They’re super fun to decorate
- You only need basic ingredients, plus a box of cereal
Makes: 12 cupcakes
Total Time: About 1 hour (includes cooling and frosting)
Bake Time: 18–20 minutes
What You’ll Need
For the Cupcakes:
- 1 ¼ cups all-purpose flour
- 1 ¼ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, room temp
- 1 ½ tsp vanilla extract
- ½ cup whole milk, room temp
- 1 cup Lucky Charms marshmallows
For the Frosting:
- 1 cup unsalted butter, softened
- 1 ½ cups powdered sugar
- 1 (7 oz) jar marshmallow creme
- 1 tsp vanilla extract
- Pinch of salt
- Extra Lucky Charms marshmallows for topping
Pro Tips
- Use just the marshmallows from Lucky Charms, not the cereal bits—they stay crunchy and colorful
- Let the cupcakes cool fully before frosting or the buttercream will melt
- Don’t skip the marshmallow creme in the frosting—it makes it fluffy and sweet
- Want extra crunch? Add crushed cereal bits on top too
- You can freeze the cupcakes (unfrosted) and frost later
Tools You’ll Need
- 2 mixing bowls
- Hand or stand mixer
- Cupcake pan
- Cupcake liners
- Measuring cups and spoons
- Rubber spatula
- Ice cream scoop (for even batter)
- Piping bag with large star tip
Substitutions and Variations
- Use a vanilla box mix if you’re short on time—just fold in the marshmallows
- Almond or oat milk works in place of whole milk
- Add ½ tsp almond extract for extra flavor
- Swap marshmallow creme for fluff or homemade
Make Ahead Tips
- Bake the cupcakes 1–2 days in advance and store in an airtight container
- Frosting can be made the day before and stored in the fridge (let it soften before piping)
- You can also freeze the cupcakes (without frosting) for up to a month
Recipe + Instructions
Step 1: Mix the Dry Ingredients
In a medium bowl, whisk together 1 ¼ cups all-purpose flour, 1 ¼ tsp baking powder, and ¼ tsp salt.
Step 2: Cream Butter and Sugar
In a large bowl, beat ½ cup softened unsalted butter and ¾ cup sugar until light and fluffy, about 2–3 minutes.
Step 3: Add Eggs and Vanilla
Beat in 2 large eggs (one at a time), then add 1 ½ tsp vanilla extract. Mix until smooth.
Step 4: Add Milk and Dry Mix
Alternate adding the dry mix and ½ cup whole milk into the bowl, starting and ending with dry. Mix just until combined.
Step 5: Fold in Marshmallows
Gently fold in 1 cup Lucky Charms marshmallows using a rubber spatula.
Step 6: Fill Cupcake Liners
Scoop the batter evenly into 12 cupcake liners using an ice cream scoop.
Step 7: Bake
Bake at 350°F (175°C) for 18–20 minutes or until a toothpick comes out clean. Cool completely.
Step 8: Make the Frosting
In a large bowl, beat 1 cup softened butter until smooth. Add 1 ½ cups powdered sugar, 1 (7 oz) jar marshmallow creme, 1 tsp vanilla extract, and a pinch of salt. Beat until light and fluffy, about 2–3 minutes.
Step 9: Frost the Cupcakes
Pipe frosting onto cooled cupcakes using a star tip. Top with extra Lucky Charms marshmallows.
Leftovers and Storage
Store cupcakes in an airtight container at room temp for up to 2 days, or in the fridge for 4 days. Bring to room temp before serving. You can also freeze unfrosted cupcakes up to 1 month.
Macros Information (Per cupcake – approx)
- Calories: 345
- Protein: 2g
- Fat: 19g
- Carbs: 42g
- Sugar: 31g
- Fiber: <1g
Why This Recipe Works (Quick Science)
The marshmallow creme in the frosting keeps it light and pipeable without needing cream. Folding the cereal marshmallows in after mixing keeps them from melting. The mix of butter and milk in the batter gives the cupcakes a soft, tender crumb.
Common Mistakes
- Don’t overmix the batter or cupcakes can turn dense
- Make sure butter is softened—not melted—for proper creaming
- Don’t frost warm cupcakes—it’ll melt right off
- Using both cereal and marshmallows will make cupcakes soggy
What to Serve With
- A tall glass of cold milk
- Fruit salad for a fresh side
- Coffee or vanilla milkshake
- Party snacks like popcorn or pretzels
FAQ
Can I use boxed cake mix?
Yes! Just fold in the marshmallows before baking.
What can I use instead of marshmallow creme?
You can use homemade marshmallow fluff or whipped cream cheese for a different flavor.
Can I make this gluten-free?
Yes, use a gluten-free 1:1 baking flour blend.
How do I keep the marshmallows from melting?
Fold them in gently and don’t bake at too high a temp—350°F is perfect.
Final Thoughts
These Lucky Charms cupcakes are a blast to make and even more fun to eat. They’ve got the perfect mix of color, sweetness, and fluff. If you make these, let me know how they turned out in the comments and share any fun twists you tried!
