Cake Batter Rice Krispie Cupcakes with Marshmallow Buttercream
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Cake Batter Rice Krispie Cupcakes
with
Marshmallow Buttercream
When I found the recipe for these on Pinterest, I knew I HAD to try them!!
I mean, who doesn’t like rice krispy bars?!
Add cake batter?? Whoa Baby!!
I found the recipe on Baked from a Box
I added my Marshmallow Buttercream Frosting, and YUMM-O!!
What kid (or adult?) wouldn’t want one?!
Cake Batter Rice Krispie Cupcakes with Marshmallow Buttercream
Make up a batch of my Marshamallow Buttercream (recipe found HERE)
Frost “cupcakes” and top with more sprinkles!!
Enjoy!!
Cake Batter Rice Krispie Cupcakes with Marshmallow Buttercream
Rice Krispie bars with cake batter and Marshmallow butter cream!
Servings: 12 cupcakes
Calories: 329kcal
Ingredients
- 3/4 stick of butter
- 3/4 cup yellow cake mix
- 1/2 tsp vanilla
- 3 cups Rice Krispie Cereal
- 1/2 10 oz bag of mini marshmallows
- 1 Tbls sprinkles
- Frosting:
- 1 1/2 cups marshmallow creme
- 3/4 cup butter softened
- 1 1/4 cups powdered sugar
Instructions
- Melt butter in the microwave for about 45 seconds. Mix in marshamallows and return to microwave for about 30 seconds. Stir and continue melting until well combined. Don’t overcook!!
- Mix in cake mix and vanilla until combined. Add sprinkles and rice Krispies.
- Stir until well combined.
- Either line mini muffin tines with liners or grease well.
- Press cereal mixture into liners and press down with a spoon.
- Cool for 30 minutes in the refrigerator.
Marshmallow Frosting:
- In large bowl, beat marshmallow creme and butter with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy.
Nutrition
Serving: 1g | Calories: 329kcal | Carbohydrates: 43g | Protein: 1g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 247mg | Sugar: 29g
I love how these are shaped like cupcakes. The kids are going to eat these up quick.