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Easy School Birthday Rice Krispie Cupcakes

Rice Krispie Cupcakes - featured image
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These Easy School Birthday Rice Krispie Cupcakes combine the beloved crispy, marshmallow-y texture of a classic treat with a cute, portable cupcake form. Perfect for classroom parties, they are no-bake, nut-free, and come together in under 20 minutes.

Ingredients

Scale
  • 3 tablespoons unsalted butter, plus extra for greasing
  • 1 package (10 ounces) regular marshmallows (about 40 large or 4 cups mini)
  • 6 cups Rice Krispies cereal
  • 1/4 teaspoon vanilla extract (optional)
  • Pinch of salt (optional)
  • 24 standard-sized cupcake liners
  • Non-stick cooking spray or butter for greasing hands and spatula
  • Sprinkles, festive jimmies, or colored sugar (optional)
  • Melted white or milk chocolate for drizzling (optional)

Instructions

  1. Prepare your muffin tin and liners: Place a cupcake liner into each well of a 24-count muffin tin. Lightly spray the inside of each liner with non-stick cooking spray. Set aside.
  2. Melt the butter: Place a large pot over low heat and add 3 tablespoons of butter. Let it melt slowly, stirring occasionally, until just melted and barely bubbling.
  3. Add the marshmallows: Pour the entire package of marshmallows into the pot with the melted butter. Stir constantly with a rubber spatula until completely melted and smooth, about 3-4 minutes. Keep heat on low.
  4. Add vanilla and salt (if using): Stir in the vanilla extract and pinch of salt until combined.
  5. Remove from heat and add cereal: Take the pot off the burner. Pour in 6 cups of Rice Krispies cereal all at once. Gently fold the cereal into the marshmallow mixture using a folding motion until evenly coated. Do not overmix.
  6. Work quickly: The mixture will start to set as it cools. If it becomes too stiff, place the pot back over very low heat for 10-15 seconds to soften.
  7. Grease your hands and a spatula: Spray your hands generously with non-stick cooking spray or rub with butter. Spray the back of a small spoon or spatula as well.
  8. Fill the cupcake liners: Using greased hands, scoop up a small handful of mixture (about golf ball size) and place into a prepared liner. Gently press down using fingers or greased spatula. Repeat with remaining mixture to make 22-24 cupcakes.
  9. Add sprinkles immediately: If using sprinkles, add them now while tops are still sticky. Press in gently.
  10. Let them set: Allow cupcakes to cool and set at room temperature for about 30 minutes, or in the refrigerator for 15 minutes. Once set, they should peel away from liners easily.

Notes

Use low heat to prevent marshmallows from scorching. Grease everything to avoid sticky mess. Do not overmix cereal to maintain crunch. For softer treats, add an extra tablespoon of butter. Treats are best the day after making. Store in airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

Keywords: Rice Krispie treats, cupcakes, school birthday, no-bake, nut-free, easy dessert, classroom treat, marshmallow treats

Find it online: https://emmastirs.com/easy-school-birthday-rice-krispie-cupcakes-recipe/