Ingredients

The following ingredients have 4 Servings
  • 3 cups Lucky Charms (cereal separated from marshmallows)
  • 2 cups Milk *only 3/4 of the milk to be used in the batter
  • 1 1/4 cups All-Purpose Flour
  • 1 1/4 teaspoons Baking Powder
  • 1 Tablespoon Cornstarch
  • 1/4 teaspoons Salt
  • 1/2 cup Butter (softened)
  • 2 Tablespoons Vegetable Oil
  • 3/4 cup White Sugar
  • 2 Eggs (room temperature)
  • 2 teaspoons Vanilla Extract
  • 1/2 cup Butter (softened)
  • 3-4 cups Powdered Icing Sugar
  • 2 Tablespoons Cereal Milk*
  • 1 teaspoon Vanilla Extract
  • Rainbow Sprinkles (as desired)

Instruction

  • Preheat oven to 300F.
  • Spread the Lucky Charms cereal (no marshmallows) onto a lined baking sheet and bake for 15 minutes, stirring halfway. Allow cereal to cool.
  • Place the cooled cereal and milk in a large bowl and allow to soak for 15 minutes.
  • Drain and save the milk and discard the cereal.
  • Preheat oven to 350F.
  • Line one and a half muffin trays with cupcake liners and set aside.
  • In a small bowl, whisk together the flour, baking powder, cornstarch and salt. Set aside.
  • In a large bowl, beat together the butter, oil and sugar for 2 minutes until light-colored.
  • Beat in the eggs, vanilla extract and 3/4 cup of the reserved cereal milk.
  • Beat in the dry ingredients until just incorporated.
  • Scoop the cupcake batter into the prepared liners using a 1/3 cup measuring cup and bake for 24-28 minutes, until an inserted toothpick comes out clean.
  • Allow the cupcake to cool completely before frosting.
  • In a large bowl, beat together the butter, 3 cups of the powdered sugar, 2 Tablespoons of the cereal milk and the vanilla extract. Beat for 2 minutes before adjusting the texture with additional powdered sugar, if needed.
  • Scoop the frosting into a piping bag fit with a large star tip.