Cake Batter Rice Krispie Cupcakes with Marshmallow Buttercream
Rice Krispie bars with cake batter and Marshmallow butter cream!
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 Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 329Total Fat: 18gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 46mgSodium: 247mgCarbohydrates: 43gFiber: 0gSugar: 29gProtein: 1g
Nutrition isn't always accurate.
Laurie says
I love how these are shaped like cupcakes. The kids are going to eat these up quick.