Surprise-Inside St. Paddy's Day Cupcakes

Surprise-Inside St. Paddy's Day Cupcakes
Surprise-Inside St. Paddy's Day Cupcakes

Betty Crocker

Surprise-Inside St. Paddy's Day Cupcakes

They say that there's treasure at the end of a rainbow but how about inside your cupcake? These festive St. Patrick's Day cupcakes have a magical and delicious Lucky Charms cereal surpirse inside.

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24
Servings
48
Calories Per Serving
Deliver Ingredients

Notes

Fill and frost cupcakes just before serving if you want a crunchy marshmallow surprise. Or, fill them at least 2 hours ahead for a soft marshmallow center. Gold foil or rainbow cupcake liners make festive St. Patrick's Day cupcakes.

Ingredients

  • box Betty Crocker SuperMoist yellow cake mix
  • Water (as called for on boxed cake mix)
  • Vegetable oil (as called for on boxed cake mix)
  • Eggs (as called for on boxed cake mix)
  • 1½  Cup  marshmallows from Lucky Charms cereal
  • Rainbow candy sprinkles, if desired
  • container Betty Crocker Whipped fluffy white frosting
  • Green food color

Directions

Heat the oven to 350 degrees F (325 degrees F for dark or nonstick pans). Line two cupcake pans with paper baking cups.

Make the cake batter as directed on the box. Divide the batter evenly among the muffin cups so that each is about two-thirds full. Bake about 20 minutes or until the cupcakes spring back when touched in the center. Cool the cupcakes in the pans 10 minutes and then transfer them to cooling racks to cool completely, about 30 minutes.

Using serrated knife, cut a divot out of center of each cupcake, about 1 inch deep. Reserve the cutout cake pieces. Fill each cupcake with 1 tablespoon of Lucky Charms marshmallows (about 10 marshmallow pieces) and a few rainbow sprinkles. Trim the reserved cake pieces flat, and cover the holes in the filled cupcakes.

Spoon the frosting into a medium bowl and stir in enough food color for desired shade of green. Transfer the frosting to decorating bag fitted with large star tip, and pipe the frosting onto the tops of the cupcakes. Or, frost the cupcakes with an offset spatula. Garnish with rainbow sprinkles.

Store cupcakes at room temperature loosely covered with plastic wrap.

Nutritional Facts

Total Fat
1g
1%
Sugar
5g
6%
Carbohydrate, by difference
11g
8%
Protein
1g
2%
Vitamin A, RAE
63µg
9%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
3mg
4%
Calcium, Ca
45mg
5%
Choline, total
2mg
0%
Fiber, total dietary
1g
4%
Folate, total
45µg
11%
Iron, Fe
2mg
11%
Magnesium, Mg
7mg
2%
Niacin
2mg
14%
Phosphorus, P
27mg
4%
Selenium, Se
1µg
2%
Sodium, Na
67mg
4%
Zinc, Zn
2mg
25%

Cupcake Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Cupcake Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.

Cupcake Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based cakes; sauternes or sweet German wines with pound cake, cheesecake, and fruit tarts or pies; sweet chenin blanc or muscat, Alsatian vendange tardive (late harvest) wines, or sec or demi-sec vintage or non-vintage champagne or sparkling wine with frosted white or yellow cakes; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines,