Cake Batter Rice Krispie Cupcakes with Marshmallow Buttercream

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Cake Batter Rice Krispie Cupcakes 
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!!
Yield: 12 cupcakes

Cake Batter Rice Krispie Cupcakes with Marshmallow Buttercream

Close up of rice krispie cupcakes

Rice Krispie bars with cake batter and Marshmallow butter cream!

Prep Time 10 minutes
Cook Time 3 minutes
Additional Time 30 minutes
Total Time 43 minutes


  • 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


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 Information:



Serving Size:


Amount Per Serving: Calories: 329Total Fat: 18gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 46mgSodium: 247mgCarbohydrates: 43gFiber: 0gSugar: 29gProtein: 1g

Nutrition isn't always accurate.

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