Lucky Charms cupcakes feature a triple dose of luck: a Lucky Charms crust, Lucky Charms mixed into the cupcake batter, and Lucky Charms marshmallows on the frosting.
In a small bowl, mix together crushed Lucky Charms and melted butter.
Divide mixture evenly between ten cupcake liners. Pack it firmly into the bottoms of the liners.
Bake for 10 minutes.
Lucky Charms cupcake directions
In a medium-sized mixing bowl or bowl of a stand mixer, mix together corn syrup, sugar, cake flour, baking powder, baking soda, and salt.
Add butter and mix on medium-low speed for three minutes. Because there is so little butter, you'll end up with a very fine crumb texture.
In a small mixing bowl, whisk together egg, sour cream, and oil until smooth.
Add the egg mixture to the flour mixture and beat on medium speed until just combined.
Slowly add milk and mix on low speed until just combined. The batter will be liquidy. (Don't worry, you didn't do anything wrong. It's supposed to be that way.)
Fold in Lucky Charms.
Spoon cupcake batter over pre-baked crusts. The batter should come all the way to the top of the liners.
Bake for 14 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it. If they are not done, test again in two minutes. If they are still not done, test again in another two minutes.
When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack (or just on your counter if you don't own a cooling rack) to cool.
Corn syrup buttercream frosting directions
Mix butter on high speed for three minutes until light and fluffy.