Looking for a way to make your upcoming St. Patrick’s Day festivities magically delicious but also kid friendly? Well, I put away the Baileys for this recipe, so look no further! These Lucky Charms cupcakes are super cute, insanely easy to decorate, and taste cereal-ously delish. While they may not result in finding any pots of gold, I can confirm Lucky Charms are still as good as I remember from my childhood, and in a turn of true luck, also gluten free! Oh Lucky, I thank you and all those charms.
I mean, if you want to add Baileys, I’m not stopping you, and Baileys Lucky Charm cereal milk could potentially be the best gateway to happiness as an adult, I’m almost positive. Full of milk, laughs and luck, this is definitely a fun activity to try out at home with the kiddos to get into the spirit. Or if you’re an adult and want to use Baileys in this recipe, get into the spirits.
Lucky you, here is everything you need:
- A dozen Lucky Charms cupcakes with buttercream frosting (recipe below)
- Green sanding sugar and sprinkles
- An Ateco 869 or large French tip
- Green gel dye
- Lucky Charms cereal
I have a video tutorial below, but here is a step-by-step photo tutorial as well. Extra tips = that pot of gold at the end of the rainbow.
Recipe and Instructions
Gluten free Lucky Charms cupcakes with protein cream cheese frosting
A perfect cupcake collection to celebrate St. Patrick's Day!
Ingredients
CUPCAKES*1 box of gluten free funfetti cake mix (I used Pillsbury)
*1 cup fat free cereal milk (mix 1/2 a cup of Lucky Charms with a little over 1 cup of milk; let mix together in the fridge for a few hours, strain, and save the milk; do this for the frosting milk, too!)
*1 tsp almond extract
*75 g (1/3 c) unsweetened applesauce
*3 eggs
FROSTING
*226 g (1 cup) vanilla Greek yogurt, strained overnight
*8 ounces 1/3 the fat cream cheese at room temp
*12 ounces Lakanto powdered monkfruit
*4 ounces (112 g) Quest vanilla milkshake protein powder (cuts the sweetness of the monkfruit and makes a nice, stiff, spreadable frosting; omit and use all monkfruit if desired)
*1 TBS clear vanilla
*1/2 tsp almond extract
*1/4 cup cereal milk (see notes above)
*1/4 tsp citric acid if you like less sweet frosting
Directions
- Preheat oven to 350 and line muffin tin with cupcake wrappers.
- Whisk cake ingredients together in a stand mixer on low for 60 seconds before switching to medium-high for two minutes.
- Pour batter evenly into tins and bake for 20-24 minutes, or until a toothpick comes out mostly clean from the center.
- Allow cupcakes to cool fully before frosting.
- To make frosting, whisk cream cheese and yogurt for 3 minutes before adding in half the powdered monkfruit, protein powder, extracts, citric acid, and milk.
- Add in remaining monkfruit mix fully.
- To decorate cupcakes, follow along with the photo gallery or video tutorial above, and view recommended products at the top of the blog.
- Keep cupcakes covered and in the freezer to keep cereal crunchy until ready to serve. They are best served at room temp, so remove from freezer 30-60 minutes before eating. Enjoy!
Nutrition
Macros24 servings
125 cal/17.5 c/2.9 f/7.2 p per cupcake
Kate Bakes Cakes 
1 thought on “Lucky Charms Cupcakes”