I’ll admit it… I just love Lucky Charms cereal, especially this time of year. I also couldn’t resist creating another “magically delicious” cupcake recipe to share with you all for this*magical* holiday. These fluffy green cupcakes are topped with sprinkles and Lucky Charm marshmallows, and are sure to brighten your St. Patrick’s Day party! Do you have kids that like to help in the kitchen? Give them a project! Have them sort the cereal and the marshmallows into two separate bowls for decorating the cupcakes.
Like I’ve said in some of my previous posts, being Irish, the Original Preppy Hostess took this holiday to a totally different level every year, so I’m carrying on the tradition. It’s the perfect excuse to eat green and rainbow themed treats all day long… right?
30 mins to 1 hour
For the cake:
1 1/4 cups all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
3/4 cup sugar
6 Tbs. (3/4 stick) unsalted butter, at room temperature
1 whole egg plus 1 egg white, at room temperature
1 tsp. vanilla extract
1/2 cup milk
Green food dye
For the frosting:
1 cup unsalted butter, softened
3 1⁄2 cups confectioners’ sugar
1 teaspoon milk
1 teaspoon vanilla extract
1⁄8 teaspoon salt
Green food dye
Shamrock cupcake toppers
- Preheat an oven to 350°F. Line a standard 12-cup muffin pan with paper or foil liners.
In a bowl, whisk together the flour, baking powder and salt. In a large bowl, using an electric mixer, beat together the sugar and butter on medium-high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to low and add the egg and egg white one at a time, beating well after each addition, then beat in the vanilla. Add the flour mixture in 3 additions, alternating with the milk in 2 additions, beating until just combined; scrape down the sides of the bowl as needed. Increase the speed to medium-high and beat just until no traces of flour remain, about 30 seconds; do not overbeat. Add about 3-5 drops of green food dye and mix until desired color.
- Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake until the cupcakes are lightly golden on top and a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Then transfer the cupcakes to the rack and let cool completely, about 1 hour.
- While the cupcakes are cooling make the frosting, in a bowl combine butter, sugar and salt. Beat till blended. Add the milk and vanilla and beat for an additional 3 to 5 minutes or until smooth and creamy. Add about 3-5 drops of green food dye and mix until desired color.
- Pipe frosting on cupcakes. Cover in sprinkles and shamrock cupcake toppers.