Gluten Free Lucky Charm Cupcakes

Prep Time 10 mins
Cook Time 25 mins
Cooling Time 15 mins
Total Time 50 mins
Cooking Method:
Difficulty: Intermediate
Cooking Temp: 280  C
Servings: 12
Calories: 280 kcal
Ingredient
    Cereal Infused Milk
  • 1 Cup Plant Based Milk (or Whole)
  • 1 Cup Lucky Charms (Cereal only)
    • Lucky Charm Cupcakes
  • 1 ½ Gluten Free All-Purpose Flour (with Xanathan gum)
  • 1 ½ Tsp Baking Powder
  • ¼ Tbsp Baking Soda
  • 1/2 Tbsp Salt
  • 1/2 Cup Unsalted Butter, Room Temp
  • 1 Cup Granulated Sugar
  • 2 Large Eggs, Room Temp
  • 2 Tbsp Vanilla Extract
  • 1/2 Cup Cereal-Infused Milk
    • Marshmallow Meringue
  • 2 Large Egg Whites, Room Temp
  • 1 Cup Granulated Sugar
  • 1/8 Tbsp Cream of Tartar
  • 1/2 Tbsp Vanilla Extract
  • 1/2 Cup Lucky Charm Marshmallows
    • Butter Cream Frosting
  • 1 Cup Unsalted Butter, Room Temp
  • 5 Cups Powdered Sugar
  • 2-3 Tbsp Infused Cereal Milk
  • 1 Tbsp Vanilla Extract
  • Green Food Coloring
Preparation
  1. 1
    Cereal Infused Milk
    1. In a bowl, combine 1 Cup plant-based milk with 1 Cup Lucky Charms cereal pieces (no marshmallows).
    2. Let it sit for 20 minutes, stirring occasionally.
    3. Strain out the cereal and discard it, keeping the flavored milk for the batter and buttercream.
  2. 2
    Cupcake Batter
    1. Preheat the oven to 350°F (177°C) and line a 12-cup muffin tin with liners.
    2. In a bowl, whisk together the 1 ½ Cup Gluten-Free Flour, 1 ½ Tsp Baking Powder, ¼ Tsp Baking Soda, and ½ Tsp Salt. Set aside.
    3. In a large mixing bowl, beat the ½ Cup Unsalted Butter and 1 Cup Sugar until light and fluffy (about 3 minutes).
    4. Add 2 Large Eggs one at a time, mixing well after each. Whip in 2 Tsp Vanilla Extract.
    5. On low speed, alternate adding the dry ingredients and ½ Cup of the Cereal-Infused Milk, beginning and ending with the dry ingredients.
    6. Fill cupcake liners ¾th full and bake for 18-20 minutes, or until a toothpick comes out clean.
    7. Let cupcakes cool completely before filling.
  3. 3
    Make Marshmallow Meringue
    1. In a heatproof bowl, whisk together 2 Egg Whites, ½ Cup Sugar, and ⅛ Cream of Tartar.
    2. Place over a double boiler (a simmering pot of water) and whisk constantly until sugar dissolves and mixture reaches 160°F (71°C) (about 5 minutes).
    3. Transfer to a stand mixer and beat on high speed for 5-7 minutes until stiff, glossy peaks form.
    4. Add ½ Tsp vanilla and mix until combined.
    5. Using a cupcake corer or apple corer, cut out the center of each cupcake (about halfway down).
    6. Pipe the marshmallow meringue into each cupcake, filling about halfway
    7. Drop Lucky Charms rainbow and star marshmallows into the center of each filled cupcake.
    8. Fill the remaining cupcake well with marshmallow topping.
  4. 4
    Buttercream Frosting
    1. Using a hand mixer or stand mixer beat 1 Cup Unsalted Butter until smooth and creamy (2 minutes).
    2. Gradually add in 5 Cups Powered Sugar, 1 Cup at a time and beat slowly until all sugar is well incorporated.
    3. Add 1 Tbsp of Vanilla Extract and 2-3 Tbsp of Infused Cereal Milk, adjusting for a creamy pipe-able frosting.
    4. Divide frosting into two bowls. Add a few drops of green food coloring to one bowl and leave the other bowl white.
    5. Leave one white and tint the other with green gel food coloring.
    6. Transfer both frostings into one piping bag fitted with a large star tip—side by side to create a swirl.After adding frosting, add leftover marshmallow to the top for additional decoration.
Note

Maximize the Cereal Flavor: Let the Lucky Charms cereal soak in the milk for at least 20 minutes to extract as much flavor as possible. The longer it steeps, the more flavor gets infused into the batter and buttercream!

Perfecting the Marshmallow Meringue Filling: Ensure the egg whites are at room temperature before whisking, and use a clean, grease-free bowl for the best stiff peaks.

Creating a Beautiful Green Swirl: When piping the buttercream, place the white and green frostings side by side in the piping bag for a seamless swirl effect.

Keeping the Cupcakes Moist: Gluten-free cupcakes can dry out quickly. Be sure not to overbake them, and store them in an airtight container if not serving immediately.

Keywords: Gluten-Free , Cupcakes

Thank you for trying out this recipe! We hope you enjoy making and sharing this delightful treat with your loved ones.