Step 1

Place the cereal in a large bowl and cover with the milk. Place a bowl or plate over top of the cereal so it’s all pressed underneath into the milk. Let it sit and steep for 45 minutes. Strain the cereal out of the milk. Now you have cereal milk!

Step 2

Preheat the oven to 350 degrees F. Line a cupcake tin with liners.

Step 3

In a small bowl, whisk together the flour, baking powder and salt. Set it aside.

Step 4

Add the butter to the bowl of an electric mixer and beat it until creamy. Add the sugar and beat with the butter on high speed until fluffy, 2 to 3 minutes. Add in the egg and egg white, mixing well on medium speed until combined. Scrape down the sides of the bowl if needed. Add in the oil and vanilla extract, beating on medium speed for another minute. With the mixer on low speed, add in half of the dry ingredients. Pour in the cereal milk. Add in the other half of the dry ingredients and mix them on medium speed until the batter is combined. Use a large spatula to gently stir in the sprinkles.

Step 5

Divide the batter evenly between the cupcake liners, filling them 3/4 of the way full. Bake until the tops are set, about 20 to 22 minutes. Let cool completely before frosting. Once cool, frost with the cream cheese frosting. Add the crushed lucky charms marshmallow crumbs and the edible gold leaf.

Step 6

Beat the cream cheese and butter together until creamy. Beat in the sugar until combined. Beat in the vanilla extract. Frost the cooled cupcakes!