Cake Batter Rice Krispie Cupcakes with Marshmallow Buttercream
Rice Krispie bars with cake batter and Marshmallow butter cream!
Prep Time10 minutesmins
Cook Time3 minutesmins
Additional Time30 minutesmins
Total Time43 minutesmins
Course: Cake & Cupcakes
Cuisine: American
Keyword: Cake Batter Rice Krispie Cupcakes with Marshmallow Buttercream
Servings: 12cupcakes
Calories: 329kcal
Author: Baked from a box/ Michaela Kenkel
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Ingredients
3/4stick of butter
3/4cupyellow cake mix
1/2tspvanilla
3cupsRice Krispie Cereal
1/2 10ozbag of mini marshmallows
1Tblssprinkles
Frosting:
1 1/2cupsmarshmallow creme
3/4cupbuttersoftened
1 1/4cupspowdered 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.