Cake Batter Rice Krispie “Cupcakes”

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So I’m pretty sure I’ve sealed my “wife of the year” award with these. Eric’s eyes rolled back in his head when he tried one, and then he ate a handful more. You have to understand though that Eric has a very special place in his heart for rice krispie treats, they are to him what a king size caramello chocolate bar is to me.  I made these for the Super Bowl but I didn’t have any football sprinkles so I made them valentine’s themed. These would be super cute for a kid’s classroom valentine party or any other such occasion. And they are a no fail recipe which makes them even better. I’ll be making these again for small group tonight, mostly because Eric took the rest of them to work with him in celebration of the teeny tiniest sweeter thing….on the way. Yep….this family is about to become a family of four. Yippee! Don’t worry….I promise right here and now not to ever post any belly shots, clothed or otherwise. I’m not promising that a large and in charge belly may not make its way into a family photo, it’ll be hard to miss before too terribly long but there will be no photos of belly kisses or ribbons tied around the belly or jeans unbuttoned because they can’t contain the belly. This I will spare you. Scouts honor. If that’s your thing, you can get all the awesome maternity pics at this link. Enjoy.

Back to our treats. Starts with butter, love me some butter. Melt in the microwave.

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Add marshmallows. Stir to combine and pop back in the microwave in 30 second intervals until melted and fully combined.

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Add yellow cake mix and vanilla. Stir well.

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Add sprinkles! And rice krispies cereal

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Mix well. In fact, just keep mixing. Make sure everything is well coated.

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Press into mini muffin tins, this recipe will make 48 mini cupcakes. Be sure the fill them to the top and then press them down with clean fingers to flatten the tops.

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Once they are cool, top with a touch of frosting and a few more sprinkles. Enjoy!

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Cake Batter Rice Krispie “Cupcakes”

Recipe from Baked from a Box 

Ingredients:

  • 12 tablespoons butter (1 1/2 sticks)
  • 1 1/2 cups yellow cake mix
  • 1 tsp vanilla extract
  • 6 cups Rice Krispies
  • 10oz bag of marshmallows
  • 2 tbs sprinkles

Directions:

  • Melt margarine in the microwave (about 45 seconds). Mix in marshmallows and return to microwave for 30 second intervals, stirring between, until melted. Mix in cake mix and vanilla until combined. Add in sprinkles and Rice Krispies with a spatula.
  • Fill each well-greased muffin holder with the Rice Krispie mixture and press it in gently with the back of a spoon. Cool completely.
  • Frost and top with sprinkles.

Need a simple buttercream frosting? You can find mine here.

Comments

  1. says

    Oh my gosh!! I love it! This is the second recipe today that used a mini muffin pan. I think this is a sign! Thinking I will be making these for a meetup I have this weekend. Thank you so much! Great photos too!

  2. Brenda Forster says

    seriously congrats to you, eric and anna!   great recipe too!

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  3. says

    This looks great!! I made rice krispie treat cupcakes for a birthday party as an allergen-free option. I love the idea of mixing in cake mix for the cake batter flavor.
    I’m going to try your recipe with a dairy-free box of cake and coconut oil. Wish me luck!

  4. Angela Bailey says

    Do you have to mix the cake mix first or just add the powder mixture to the buttery marshmallow mixture?

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