Crispy Rice Cupcakes – a delicious recipe with butter, marshmallows, peanut butter, vanilla, crispy rice cereal, colored sprinkles. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Lightly grease 2 (12-cup) muffin pans.
2
In a large saucepan, melt butter over medium heat.
3
Add marshmallows, and stir constantly until melted.
4
Remove from heat; stir in peanut butter and vanilla.
5
Add cereal and 2 bottles sprinkles, stirring until combined.
6
Using greased hands, press into prepared pans, mounding mixture into a cupcake shape.
7
Cool 1 hour.
8
Remove cupcakes from pans.
9
In a medium bowl, combine candy coating and vegetable shortening.
10
Microwave on High, in 30-second intervals, stirring in between each, until chocolate is melted and smooth (about 2 minutes total time).
11
Dip tops of cupcakes in melted chocolate.
12
Immediately sprinkle with remaining sprinkles.
561
kcal
Calories
40
g
Fat
41
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 tablespoons butter, 2 (10 1/2 ounce) packages miniature marshmallows, ½ cup creamy peanut butter, 2 teaspoons vanilla extract, and more.
Yes, Crispy Rice Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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