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!!
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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: 1 | 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.