Lucky Charms Cupcakes

St. Patrick's Day part two! Sorry to say these don't involve any Irish gold (aka booze), but you had better believe that they're magically delicious.

Now I don't know about you guys, but I eat the breakfast of a 60 year old woman. Every. Single. Morning. There are no Fruity Cocoa Peanut Butter Honey Crunch Puff Crisps in my pantry. Each morning I get my ♫ red Solo cup and I fill you up ♫ with 1/2 cup non fat plain yogurt and 1/8th cup pumpkin flax granola. Some mornings I mix it up and have a Fiber One Bar, which lately I have gotten into the habit of picking all of the chocolate chips out of. Weird, I know.

Since I live by myself I don't buy milk because I never drink it fast enough and dry cereal just doesn't toot my horn. Luckily yogurt takes like a month to go bad, which took me a while to realize. One night I downed three containers in one night only to notice the next morning that in fact they expired a month and day later. I definitely got my dose of calcium that day.

Since I'm not a huge cereal fan I didn't want to go and buy a whole box of Lucky Charms for these cupcakes. So instead I got two ziplock baggies of it from the stockpile at my sorority house.Shhh that can be our little secret.

But now I'm considering stepping out of my comfort zone and buying a box, just so that every time I open the cabinet door Lucky will stare back at me, enticing me to make more of these treats. They're festive, fun, and so yummy. My favorite part is definitely the combination of crunch that you get from the Lucky Charms marshmallow topping each time you take a bite.

Now feel free to make yours pretty like these, but we got in the habit of keeping a bowl of Lucky Charms on the counter and dunking the cupcake, frosting first, into it before chowing down. They disappeared faster than a bottle of Bailey's in an Irish pub.

They're always after me Lucky Charms.

Mix the batter in a large bowl.

Scoop batter into cupcake pan.

Bake and let cool completely.

I prefer the minis.

Use an electric mixer to make marshmallow buttercream.

Pipe buttercream onto each cupcake. Top with

green sprinkles and a Lucky Charms marshmallow.

Magically delicious is an understatement.

Lucky Charms Cupcakes 

1 box white cake mix

3 eggs

¾ cup sour cream

¾ cup milk

1/3 vegetable oil
½ tsp vanilla extract

½ cup finely crushed Lucky Charms (cereal pieces only, no marshmallows)

~25 drops green food coloring

Marshmallow Buttercream

4 ½ cups powdered sugar

1 tsp vanilla

1 cup room temperature unsalted butter

1 (13 oz) container marshmallow fluff

Optional: Green sprinkles

1. Preheat oven to 350 degrees and line cupcake pans with liners.
2. In a large bowl blend cake mix, eggs, sour cream, milk, oil, and vanilla extract.
3. Mix in drops of green food coloring until desired color is achieved.
4. Mix in finely crushed Lucky Charms crumbs until combined.
5. Fill cupcake liners 3/4 full with batter and bake 18-23 minutes, or until a toothpick inserted into a cupcake comes out clean.
6. Take cupcakes out and let cool completely.
7. In a medium bowl beat room temperature butter with an electric mixer.
8. Add two cups of the powdered sugar, the vanilla, and the marshmallow fluff and mix until smooth. Continue to add the powdered sugar, a half cup at a time, mixing between each addition. 
9. Pipe onto each cooled cupcake. Top with green sprinkles and a Lucky Charms marshmallow (do not top with Lucky Charm marshmallow until ready to eat*).

Tip: Marshmallow buttercream may become difficult to mix. If it becomes too stiff, stop adding powdered sugar and finish mixing by hand. *The Lucky Charms will get mushy and loose their crispness if they remain on top of the frosting too long before eating.

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