Description
Lucky’s Golden Ticket Cupcakes are moist and fluffy vanilla cupcakes topped with a rich brown sugar buttercream frosting. Adorned with festive Lucky Charms marshmallows and edible gold leaf, these delightful treats are perfect for celebrations and bring a fun, magical touch to any occasion.
Ingredients
Cupcakes:
- 1 1/2 sticks (3/4 cup) salted butter, at room temperature
- 1 cup granulated sugar
- 2 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon kosher salt
- 3 large eggs
- 1 cup milk, warmed
- 1 tablespoon vanilla extract
- 1/2 cup sour cream or Greek yogurt
Brown Sugar Buttercream Frosting:
- 2 sticks (1 cup) salted butter, at room temperature, divided
- 1 cup packed dark brown sugar
- 1/2 cup heavy cream
- 2-3 cups powdered sugar
- 1 tablespoon vanilla extract
Decoration:
- Lucky Charm marshmallows, crushed for decorating
- Edible gold leaf sheets, for decorating
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and line 24 cupcake molds with paper liners, ensuring they are ready for the batter.
- Make the Cupcake Batter: In a large mixing bowl, beat together the butter, granulated sugar, flour, baking powder, baking soda, and salt until the mixture forms small dry crumbs. This creates the dry base for the cupcakes.
- Add Wet Ingredients: Combine the warmed milk with vanilla extract, then pour this into the flour mixture while beating until smooth. Beat in the eggs one at a time, fully incorporating each before adding the next. Finally, fold in the sour cream or Greek yogurt until just combined, ensuring a moist batter.
- Bake the Cupcakes: Divide the batter evenly among the 24 prepared cupcake liners. Transfer the pans to the oven and bake for 22-25 minutes, or until the tops are set and no longer wiggly in the center. Remove from oven and allow cupcakes to cool completely.
- Prepare Brown Sugar Buttercream: In a medium saucepan, melt 1 stick (1/2 cup) of butter with the dark brown sugar and heavy cream. Bring to a boil and cook for 2 minutes until the sugar dissolves completely, then add a pinch of salt. Remove from heat and transfer the mixture to a stand mixer bowl.
- Chill Brown Sugar Mixture: Place the mixer bowl in the freezer (or fridge for longer chilling) for about 15 minutes, or until the mixture is cool to the touch. This ensures a smooth frosting texture.
- Finish the Frosting: Add the remaining 1 stick (1/2 cup) of softened butter, vanilla extract, and 2-3 cups of powdered sugar to the cooled brown sugar mixture. Beat on medium-high speed until the frosting is well combined, fluffy, and smooth. Add more powdered sugar as needed to reach desired consistency.
- Frost the Cupcakes: Using a spatula or piping bag, frost each cooled cupcake generously with the brown sugar buttercream.
- Decorate: Lightly crush Lucky Charms marshmallows with your fingers and sprinkle them over each cupcake. Optionally, add edible gold leaf sheets for a glamorous effect. These cupcakes also suit seasonal decorations like St. Patrick’s Day sprinkles or Easter themes.
Notes
- Warming the milk helps the buttercream mix smoothly and ensures better incorporation in the batter.
- Make sure cupcakes are completely cool before frosting to prevent melting.
- The frosting can be stored in the refrigerator and brought to room temperature before frosting.
- Use high-quality vanilla extract for the best flavor profile.
- Edible gold leaf adds an elegant touch but is optional.
- You can substitute sour cream with Greek yogurt for slight tanginess and moisture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
