Prepare to embark on a delightful culinary adventure that combines childhood nostalgia with a sophisticated, celebratory twist. These aren’t your average Rice Krispie treats; we’re elevating them to cupcake status, infusing them with the irresistible flavor of cake batter, and crowning them with a dreamy, homemade marshmallow buttercream. The result? A dessert that’s utterly unique, incredibly fun, and surprisingly simple to create.
The moment I stumbled upon this brilliant concept on Pinterest, I knew it was a recipe I simply *had* to try! Who can resist the crispy, chewy charm of classic Rice Krispie bars? Now, imagine infusing that beloved texture with the sweet, comforting essence of yellow cake batter. It’s a game-changer! And to top it all off, we’re adding a luscious, airy marshmallow buttercream frosting that truly takes these treats to another level of yum. While the original inspiration came from Baked from a Box, I’ve perfected the frosting with my signature Marshmallow Buttercream recipe, making these cupcakes truly irresistible.
Why You’ll Fall in Love with These Cake Batter Krispie Cupcakes
These aren’t just desserts; they’re an experience! Here’s why these Cake Batter Rice Krispie Cupcakes with Marshmallow Buttercream are destined to become a new favorite:
- A Burst of Childhood Joy: The familiar crunch of Rice Krispie treats instantly brings back fond memories, making these cupcakes a nostalgic delight for all ages.
- Irresistible Cake Batter Flavor: The addition of yellow cake mix transforms the traditional krispie treat into something extraordinary, lending a delightful sweetness and a hint of classic birthday cake flavor.
- Dreamy Marshmallow Buttercream: This frosting is the crowning glory. It’s light, fluffy, perfectly sweet, and provides a beautiful contrast to the chewy krispie base. It’s truly like frosting a cloud!
- No-Bake Brilliance: Perfect for hot days or when you just don’t want to turn on the oven. The base requires only a few minutes on the stovetop (or microwave), followed by chilling.
- Easy to Make: With straightforward steps and readily available ingredients, even novice bakers can achieve spectacular results.
- Perfect for Any Occasion: Whether it’s a birthday party, a casual get-together, a school event, or just a treat for yourself, these cupcakes are always a hit. They’re visually appealing and guaranteed to spark joy.
Seriously, what kid (or adult, for that matter!) wouldn’t be absolutely thrilled to sink their teeth into one of these delightful confections? They combine the best of both worlds: the fun of a Rice Krispie treat and the elegance of a cupcake.
The Anatomy of a Perfect Krispie Cupcake
Crafting these treats involves two main components: the incredibly flavorful cake batter rice krispie base and the cloud-like marshmallow buttercream. Each component plays a crucial role in delivering that unforgettable taste and texture.
The Cake Batter Rice Krispie Base
The foundation of these “cupcakes” is a classic Rice Krispie treat, but with a vibrant twist. We introduce dry yellow cake mix into the melted marshmallow and butter mixture. This simple addition infuses every bite with a sweet, vanilla-laden flavor reminiscent of a freshly baked cake. The sprinkles are not just for decoration; they melt slightly into the warm mixture, creating tiny pops of color throughout the krispie base, making it even more festive and fun.
The Marshmallow Buttercream Frosting
Forget plain vanilla buttercream! Our marshmallow buttercream is a revelation. It’s made with marshmallow creme (that gooey, fluffy goodness) and softened butter, beaten together until light and airy, then blended with powdered sugar. The result is a smooth, sweet, and incredibly fluffy frosting that pipes beautifully and has a distinctly marshmallowy flavor. It’s less dense than traditional buttercream, providing a perfect balance to the chewy rice krispie base.
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Print Recipe
Cake Batter Rice Krispie Cupcakes with Marshmallow Buttercream
10 minutes
3 minutes
30 minutes
43 minutes
Dessert, Cupcakes, No-Bake Treat
American
Cake Batter Rice Krispie Cupcakes, Marshmallow Buttercream, No Bake Cupcakes, Kids Dessert, Party Treat
12 cupcakes
329
kcal
Baked from a Box, Frosting by Michaela Kenkel
Ingredients
For the Cake Batter Rice Krispie Base:
- 3/4 stick of unsalted butter (6 tablespoons)
- 1/2 of a 10 oz bag of mini marshmallows (about 2.5 cups)
- 3/4 cup yellow cake mix (dry)
- 1/2 tsp vanilla extract
- 3 cups Rice Krispie Cereal
- 1 Tbls colorful sprinkles (or more for topping)
For the Marshmallow Buttercream Frosting:
- 1 1/2 cups marshmallow creme (like Fluff)
- 3/4 cup unsalted butter softened to room temperature
- 1 1/4 cups powdered sugar (confectioners’ sugar), sifted
Instructions
Making the Cake Batter Rice Krispie Bases:
- Prepare your pan: Line a mini muffin tin with cupcake liners, or grease the cups very well with non-stick spray or butter. This step is crucial for easy removal of your finished “cupcakes.”
- Melt butter and marshmallows: In a large microwave-safe bowl, melt the butter for about 45 seconds. Add the mini marshmallows and return to the microwave for another 30 seconds. Stir well. Continue melting in 15-second intervals, stirring after each, until the mixture is smooth and completely combined. Be careful not to overcook the marshmallows, as this can make your treats hard.
- Incorporate cake batter and vanilla: Remove the marshmallow mixture from the microwave. Stir in the dry yellow cake mix and vanilla extract until they are thoroughly combined and no dry pockets of cake mix remain. The mixture will be thick and fragrant.
- Add cereal and sprinkles: Gently fold in the Rice Krispie cereal and colorful sprinkles. Stir carefully until all the cereal is evenly coated with the marshmallow-cake batter mixture and the sprinkles are distributed throughout. Work quickly, as the mixture will start to set.
- Form the cupcake bases: Using a spoon lightly coated with butter or non-stick spray, press the cereal mixture firmly into each lined or greased mini muffin cup. Ensure they are packed down well to form sturdy bases that resemble small cupcakes.
- Chill: Place the muffin tin in the refrigerator and cool for at least 30 minutes. This will allow the Rice Krispie bases to firm up completely, making them easier to handle and frost.
Preparing the Marshmallow Buttercream Frosting:
- Cream butter and marshmallow creme: In a large mixing bowl, combine the softened butter and marshmallow creme. Using an electric mixer on medium speed, beat until the mixture is light, fluffy, and well blended. This usually takes about 2-3 minutes. Scrape down the sides of the bowl as needed.
- Add powdered sugar: Gradually add the sifted powdered sugar to the mixture, beating on low speed until just combined, then increase to medium-high speed and beat until the frosting is smooth, creamy, and holds its shape. If the frosting is too thick, add a tiny bit of milk or cream (1 teaspoon at a time) until desired consistency is reached. If it’s too thin, add more powdered sugar.
Assembly and Finishing Touches:
- Frost the cupcakes: Once the Rice Krispie bases are firm, remove them from the muffin tin. Transfer the marshmallow buttercream to a piping bag fitted with your favorite decorative tip (or simply use a spoon or offset spatula). Frost each “cupcake” generously.
- Decorate: Immediately top with an extra shower of colorful sprinkles for a festive finish.
- Serve and Enjoy: These cupcakes are best enjoyed fresh. They make a perfect dessert for any celebration or a fun snack for an afternoon treat.
Nutrition
Serving:
1
|
Calories:
329
kcal
|
Carbohydrates:
43
g
|
Protein:
1
g
|
Fat:
18
g
|
Saturated Fat:
11
g
|
Polyunsaturated Fat:
5
g
|
Trans Fat:
1
g
|
Cholesterol:
46
mg
|
Sodium:
247
mg
|
Sugar:
29
g
Expert Tips for No-Bake Cupcake Success
- Don’t Overcook Marshmallows: When melting marshmallows, heat them just until smooth. Overcooking can make them too stiff and difficult to mix, resulting in hard Rice Krispie treats.
- Work Quickly: The marshmallow mixture sets relatively fast. Have all your ingredients measured and ready before you start melting to ensure a smooth, even mix.
- Lightly Grease Your Tools: Use butter or cooking spray on your spatula or spoon when pressing the mixture into the muffin cups to prevent sticking.
- Chill Thoroughly: Don’t rush the chilling process. A firm base is essential for easy handling and frosting.
- Sift Powdered Sugar: For the buttercream, sifting the powdered sugar ensures a lump-free, super smooth frosting.
- Room Temperature Butter for Frosting: Ensure your butter for the frosting is truly softened (but not melted) for the best creamy consistency.
Creative Variations and Substitutions
While the classic yellow cake batter flavor is a winner, don’t hesitate to get creative with these delicious no-bake cupcakes!
- Different Cake Mix Flavors: Experiment with chocolate, funfetti, strawberry, or even lemon cake mix for unique flavor profiles.
- Add-Ins: Fold in mini chocolate chips, chopped nuts, or dried fruit along with the Rice Krispies for extra texture and flavor.
- Colored Frosting: Add a few drops of food coloring to your marshmallow buttercream to match a party theme or holiday.
- Extracts: Enhance the vanilla flavor in the buttercream with almond extract, peppermint extract, or even a hint of rum extract for an adult twist.
- Decorative Toppings: Beyond sprinkles, consider mini candies, chocolate drizzles, or even a small piece of fresh fruit.
Serving and Storage Suggestions
These Cake Batter Rice Krispie Cupcakes are best enjoyed within 1-2 days of preparation to maintain their optimal texture. Store them in an airtight container at room temperature if your kitchen is cool, or in the refrigerator if it’s warm. If refrigerated, let them sit at room temperature for about 15-20 minutes before serving to soften the buttercream slightly. They make a fantastic addition to any dessert table, a delightful lunchbox surprise, or a joyful treat for a weekend afternoon. Their vibrant look and irresistible taste are sure to impress!
Now that you have all the tips and tricks, it’s time to get into the kitchen and whip up a batch of these truly magical Cake Batter Rice Krispie Cupcakes with Marshmallow Buttercream. Get ready for smiles, compliments, and maybe a little sticky-fingered joy!
Enjoy every delightful bite!