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Marshmallow Treat Cupcakes

Marshmallow Treat Cupcakes

The ultimate indulgence awaits with these irresistible Marshmallow Treat Cupcakes. With a delightful blend of crispy rice and sweet toppings, every bite is a burst of nostalgia. Perfect for parties or a quiet night in, these easy-to-make cupcakes will satisfy your sweet tooth. Make them tonight for a fun treat!
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 12 servings
Course: Desserts
Cuisine: American
Calories: 220

Ingredients
  

  • 3 tablespoons unsalted butter
  • 1 package Campfire® Egg Swirlers or Campfire® Mini Fruit Marshmallows
  • 5 cups crispy rice cereal
  • 1 cup unsalted butter room temperature
  • 3 cups powdered sugar sifted
  • 1 ½ teaspoons vanilla extract
  • 1-2 tablespoons milk as needed
  • 1 serving sprinkles, edible grass, and additional Campfire® Marshmallows for topping

Equipment

  • Mixing Bowl
  • Wooden Spoon
  • Frying Pan

Method
 

  1. 1. Spray the wells of a 12-cup standard cupcake pan with nonstick cooking spray. This is important to ensure that the mixture doesn’t stick, making it easier to remove the cupcakes later.
  2. 2. In a large pan, melt 3 tablespoons unsalted butter over low heat. Take your time with this step, allowing the butter to melt slowly to avoid burning.
  3. 3. Add the Campfire® Egg Swirlers or Campfire® Mini Fruit Marshmallows to the pan and stir until completely melted. Be patient here; if you’re using larger marshmallows, consider cutting them into smaller pieces first to speed up the melting process.
  4. 4. Gradually add 5 cups crispy rice cereal to the melted mixture. Stir continuously until well coated. You want every piece to be enveloped in that sweet, gooey mixture.
  5. 5. Use a buttered spatula or clean, buttered hands to firmly press the mixture into the wells of the prepared cupcake pan. Work quickly, as the mixture will start to set. Ensure you pack it in tightly.
  6. 6. Allow the cupcakes to cool for about 15 minutes. This resting period is crucial as it helps the cupcakes hold their shape when removed from the pan.
  7. 7. Carefully remove the marshmallow treat cupcakes from the pan and set them aside on a wire rack to cool completely.
  8. 8. For the buttercream frosting, in the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup unsalted butter on medium-high speed for about 5 minutes. Watch for it to become light and fluffy.
  9. 9. With the mixer on low speed, slowly add in 3 cups powdered sugar, continuing to beat until well combined. Be mindful of the sugar cloud!
  10. 10. Add in 1 ½ teaspoons vanilla extract and 1 teaspoon milk to the mixture. Mix on low speed until incorporated.
  11. 11. Now, increase the speed and beat at high speed until the frosting is smooth and fluffy, about 4 to 5 more minutes. If your frosting appears too thick, gradually add more milk, one teaspoon at a time, until you reach your desired consistency.
  12. 12. Finally, spread or pipe the frosting onto the cooled marshmallow treat cupcakes and top them with colorful sprinkles, edible grass, and additional Campfire® Marshmallows for that fun finish!

Notes

  • Storage: Store any uneaten cupcakes in an airtight container at room temperature for up to three days.
  • Freezing: You can freeze the cupcakes for up to a month. Just make sure to wrap them well!
  • Pairing: Try serving these cupcakes with a glass of milk or a scoop of ice cream for a delightful combination.
  • Decorating: Feel free to get creative with your decorations; use seasonal sprinkles to enhance the festive vibe.
  • Making ahead: You can prepare the base a day before and frost them just before serving for optimal freshness.