Add a pop of colour and nostalgia to your baking with this Small Batch Dairy-Free Lucky Charms Buttercream. This playful frosting is made by folding crushed Lucky Charms marshmallows into silky vanilla buttercream, creating a fun topping that’s perfect for cupcakes, cookies, and festive desserts. I’m also sharing easy decorating tips so you can pipe beautiful cupcake swirls and finish them with cereal pieces.
Why I Made This Frosting
We love combining colourful marshmallows with our favourite baked treats, and this buttercream was the perfect excuse to do just that. I especially love making this with my kids because decorating cupcakes together is always so much fun. A swirl of colourful buttercream, a handful of marshmallows, and you’ve suddenly created a treat that feels extra special.
Baker’s Tip: This recipe uses my popular small-batch vanilla buttercream as the base. I’ve tested this version several times and found that crushing the Lucky Charms marshmallows slightly before folding them into the frosting works best. Whole marshmallows make piping tricky, while smaller pieces mix more evenly into the buttercream.
Why You Need to Make This Frosting
This buttercream is fun, easy to make, and perfect for decorating. Making it dairy-free also ensures it’s a safe and inclusive choice for those with dairy allergies or dietary preferences.
- Quick and easy to make – simply fold marshmallows into prepared buttercream.
- Ideal for decorating with kids – let them swirl the frosting and sprinkle on cereal pieces.
- Great for St Patrick’s Day baking – adds instant festive charm.
- Versatile frosting – use it for cupcakes, cookie sandwiches, or cake filling.
Because this is a small batch buttercream recipe, it makes just enough frosting to decorate a dozen cupcakes without leaving lots of leftovers. Whether you’re baking for St Patrick’s Day or simply want to create a treat that makes everyone smile, this whimsical buttercream will bring a little magic to your kitchen.
Ingredients and Substitutions
This recipe builds on my small-batch vanilla buttercream and turns it into a fun Lucky Charms frosting. While the buttercream frosting itself is dairy-free, egg-free, and vegan, Lucky Charms marshmallows contain gelatin, so the finished frosting is not vegan.
Small Batch Buttercream – Use one batch of my buttercream as the base for the recipe. It’s silky, pipeable, and completely dairy-free.
Lucky Charms Marshmallows – the colourful marshmallow pieces are the star of this recipe. Crushing some before mixing helps distribute the colour throughout the buttercream.
Lucky Charms Cereal – Add a few cereal pieces on top of decorated cupcakes for extra crunch.
Cupcakes – You’ll also need 12 cooled cupcakes if you plan to decorate them. I recommend using my vanilla cupcake recipe (vegan, makes 12).
How to Make Lucky Charms Buttercream
This step-by-step guide shows how to mix the small batch of buttercream and pipe it onto cupcakes. Allow the cupcakes to cool completely before decorating, and separate the Lucky Charms marshmallows from the cereal pieces.
Start by preparing a batch of vanilla buttercream. Crush a handful of Lucky Charms marshmallows and gently fold them into the buttercream with a spatula.
There are no precise measurements required here – simply add as many marshmallows as you like, depending on how colourful and textured you want the frosting to be.
Once mixed, your buttercream is ready to use.
Decorating Lucky Charms Cupcakes
Now comes the fun part – decorating! Fit a piping bag with an open star nozzle and fill it with Lucky Charms buttercream.
Cut about an inch from the end of the piping bag and place the nozzle inside. Place the bag inside a cup or mason jar, and fold the top edge over to create a cuff. This makes the bag much easier and less messy to fill. Add the buttercream – no more than half full.
Squeeze the bag to push the buttercream towards the nozzle and twist the end slightly for a better grip.
Hold the piping bag slightly above the cupcake as you squeeze out the buttercream and pipe a swirl.
I usually start from the outside and work my way toward the centre, but there really is no wrong way to do this.
Finish by topping the cupcakes with extra marshmallows and cereal pieces.
How cute do these look! These are perfect for a fun party or even just as a colourful pick-me-up.
Use as a Cookie Filling
This small batch buttercream also works perfectly as a filling for Lucky Charms Drop Cookies. Try spreading it between two cookies to make cookie sandwiches. The creamy frosting pairs perfectly with the soft cookies and adds an extra pop of colour.
You can also pipe a small swirl of buttercream on top of cookies and add extra marshmallows and cereal pieces, just like the cupcakes, for a playful bakery-style finish.
Storage and Freezing
Here are my handy storage recommendations for leftover buttercream and decorated cupcakes.
Buttercream Storage
Store in an airtight container in the fridge for up to 5 days. Allow it to come to room temperature and briefly re-whip before using. Add more crushed marshmallows at this stage if needed.
Buttercream can also be frozen for up to 3 months. Thaw overnight in the fridge, bring to room temperature, then gently re-mix until smooth.
Decorated Cupcakes
Decorated cupcakes are best enjoyed the day they are made, but can be stored in an airtight container at room temperature for 2-3 days. If your kitchen is warm or humid, store them in the fridge instead. Note – the marshmallows will soften slightly over time due to the buttercream.
Buttercream FAQs
One batch of my small batch buttercream is enough to frost about 12 cupcakes.
Unfortunately, they are not vegan as they contain gelatin. If you prefer a vegan option, you could substitute with coloured vegan mini marshmallows.
I recommend frosting the cupcakes in advance, then adding the extra marshmallows right before serving. The marshmallows will soften slightly over time, due to the fat in the buttercream, so this will retain the best texture.
An open star tip works best because the marshmallow pieces can clog smaller or closed piping tips. My favourite for this recipe is a 6B tip.
Simply mix in 1/2 tsp of plant-based milk or water at a time until it reaches your preferred piping consistency.
More Fun Baking Recipes
If you love fun baking recipes, here are a few more colourful kid-approved treats to try:
- Lucky Charms Drop Cookies (dairy-free) – irresistible cookies that ooze nostalgia.
- Funfetti Drop Cookie (vegan, nut-free) – white chocolate and sprinkles are a match made in heaven.
- Funfetti Loaf Cake – pops of colour and classic flavours in every slice.
- Cake Pops – a fun bite-sized treat that kids love decorating.
- Easter Bunny Chocolate Donuts (vegan) – another festive treat.
These recipes are perfect for parties, holidays, or fun baking days with kids.
This small-batch, dairy-free buttercream is full of colourful Lucky Charms magic. If you make it, let me know how it turned out and whether you decorated cupcakes or used it as a cookie filling.
Have fun!
Small Batch Dairy-Free Lucky Charms Buttercream – Perfect for St Patrick’s Day!
Equipment
- Small bowl
Angela’s Top Tip
Weigh your dry ingredients in grams with a scale for best results!
Ingredients
- 100 grams Plant Based Butter (unsalted)
- 300 grams Icing Sugar
- 1 tsp Vanilla Bean Paste
- 20 ml Water
- Lucky Charms Marshmallows
- Lucky Charms Cereal Pieces
- 12 Cupcakes
Instructions
Make the Buttercream
- In a mixing bowl, combine 100 grams Plant Based Butter (unsalted), 1 tsp Vanilla Bean Paste, and 150 grams Icing Sugar. Once smooth, add the remaining 150 grams Icing Sugar and 20 ml Water. Stir until light and fluffy.
- Crush a handful of Lucky Charms Marshmallows and fold them into the buttercream with a spatula. Add as many as desired for colour and texture.
Decorating the Cupcakes
- Cut an inch from the end of the piping bag, and insert the 6B piping nozzle. Place the bag in a cup or mason jar, fold over the top to form a cuff, then fill halfway with buttercream.
- Squeeze the bag to push the buttercream towards the nozzle and twist the end slightly (for better grip).
- Hold the piping bag slightly above the cupcake as you squeeze the buttercream and pipe a swirl. Top with extra marshmallows and cereal pieces.Lucky Charms Cereal Pieces
Video
Notes
- Prep: Separate the Lucky Charms marshmallows from the cereal pieces before starting – kids love this step (and often sneak a few!)
- Cupcakes: This buttercream batch will frost 12 cupcakes. Use your preferred cupcake recipe or try my Vegan Vanilla Cupcakes.
- Buttercream Storage: Store leftover buttercream in an airtight container in the fridge for up to 5 days. Bring to room temperature and re-whip briefly before using. Add more crushed marshmallows if desired.
- Decorated Cupcake Storage: Best enjoyed on the day they are made, but can be stored in an airtight container at room temperature for 2-3 days. Store in the fridge if your kitchen is warm or humid. Note – marshmallows will soften over time due to the buttercream.
- Cookie Sandwich Idea: Pipe some buttercream between two Lucky Charms Drop Cookies to create a cookie sandwich.
I love how tasty and adorable these cupcakes are! The cupcakes are so tender, and the buttercream with the Lucky Charms marshmallows is a great combination.
I’m so happy to hear that you enjoyed these cupcakes. Thanks for commenting!
The kids and I made these after school yesterday. So much fun to make and came out perfect! Thanks for sharing!
So glad you all had fun making these.
How cute are these cupcakes? Can’t wait to try this recipe.
So cute right! Hope you enjoy them.
Very colorful best for Easter. thanks for sharing
Thanks, they’re perfect for Easter.
I’ve been looking for a dairy free treat to make for St. Patrick’s Day. These cupcakes are perfect and too cute!
Glad you found the recipe. Hope you enjoy them!