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A light and fluffy vanilla cupcake, topped off with a marshmallow buttercream frosting, and adorned with a Rice Krispie Treat on top!
Ok cupcake time…
Oh man you guys, I have been waiting to share these fun treats with you for awhile now. Rice krispie treat cupcakes. These are like two for the price of one kind of deals. I don’t know about you but when I’m at the grocery store when it says Buy 1 get 1 free I am like I DO need two things of _________________. Doesn’t matter what it is. Could be anything from yogurts to Oreos to paper plates people. Well of course the Oreos. I mean hello no brainer.
So when my dessert is the same way, you better believe I’m a huge fan.
These cupcakes start out with my go to vanilla cupcakes recipes that I shared last week. They take a little bit of patience to make because of the sugar and butter creaming process, but totally worth it. They use buttermilk and cake flour in the recipe but don’t worry you can simply make your own if you don’t have those ingredients on hand. I don’t know about you but I rarely keep cake flour in the pantry and buttermilk in the fridge.
To Make Your Own Cake Flour: For every cup of all purpose flour, remove 1 Tablespoon and replace with 1 Tablespoon of cornstarch. Sift or whisk together.
To Make Your Own Buttermilk: For every cup of whole milk, add 1 tablespoon of white vinegar or lemon juice. Let sit for 5 minutes.
I decided to use my marshmallow buttercream frosting which is so easy to make. When I used to work at this bakery back home, this was the go to frosting that the head baker used. I always thought it was kind of funny because here was this culinary school trained pastry chef totally swearing by a big old tub of marshmallow fluff for her secret frosting ingredient. So hey if its good enough for her then its good enough for me! And once you try it, you will see why. It’s light and sweet and of course tastes like marshmallows. What’s not to love?
To frost these cupcakes, you might want to check out this recent post on how to decorate cupcakes like a pro. I even included this handy dandy little video on how to pipe the perfect swirl. I’ve been trying my hand at making some quick video tutorials, so check those out and let me know what you think!
I used the open circle pastry tip, because I wanted a big simple swirl on top so I could top with a Rice Krispie Treat.
And maybe with some sprinkles
Or no sprinkles…up to you.
But I’m a total fan of adding sprinkles.
Now to top off these beauties, I used store bought rice krispie treats. I simply cut them in half and stuck them on top. You could totally go the homemade route here and use the BEST rice krispie treat recipe ever and no one would blame you at all. But for me this time, store bought won over homemade.
These cupcakes as I was told, “they didn’t suck” which pretty mean they will rock your socks right off.
So how do you eat a cupcake like this I’m curious? Do you pluck the rice krispie treat off and attack that first? Just go for it in one big old bite, dislocating your jaw in the process perhaps, but totally thinking its worth it? Make a sandwich out of the whole dang thing? Personally, I tried the whole dislocating jaw thing here….
More Recipes To Try
Rice Krispie Treat Cupcakes
For the cupcakes
- 3 cups cake flour
- 1 tbsp. baking powder
- ½ tsp. salt
- 16 tbsp. unsalted butter at room temperature
- 2 cups sugar
- 5 large eggs at room temperature
- 1¼ cups buttermilk at room temperature
- 2 tbsp. vanilla extract
- Preheat the oven to 350° F. Line two cupcake pans with paper liners. Set aside.
- In a medium mixing bowl, combine the cake flour, baking powder and salt. Whisk together and set aside.
- Add the butter to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed for 3 minutes, until light and creamy in color. Scrape down the sides of the bowl and beat for one more minute.
- Add the sugar to the butter mixture, ¼ cup at a time, beating 1 minute after each addition. Mix in the eggs one at a time until incorporated. Scrape down the sides of the bowl after each addition. Combine the buttermilk and the vanilla extract in a liquid measuring cup. With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated. Scrape down the sides of the bowl and mix for 15 seconds longer.
- Divide the batter between the prepared paper liners, filling each about 2/3 of the way full (you will likely have batter left over after filling 24 wells.I managed to make a full 3 dozen cupcakes) Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a cooling rack to cool completely. Replace paper liners and bake remaining batter if desired. Frost cooled cupcakes as desired.
- To make the vanilla buttercream frosting: Cream the butter until light and fluffy. Add in your powdered sugar 1/2 cup at at time with mixer on low. Cream until combined. With mixer off, add your heavy cream and vanilla extract and then mix on low until combined. Stir in your fluff. Then mix on medium to medium high speed for 8 minutes until light and fluffy. Use right away on cooled cupcakes. If not using right away, then store in a closed container in the refrigerator. You will need to mix the frosting again when ready to use to bring it back to that light and fluffy texture!
- To frost the cupcakes, I used an open circle pastry tip (ateco #809). After frosting, I topped each with a half of a rice krispie treat square
- Nutrition facts do not include rice krispie treat on top.
* I used storebought rice krispie treats, but you could definitely use homemade.
*If you don’t have buttermilk on hand, simply add 1 tablespoon of white vinegar or lemon juice to each cup of milk and let sit for 5 minutes.
* If you don’t have cake flour on hand, measure out a cup of flour, remove one tablespoon. Add 1 tablespoon of cornstarch. Do this for every cup of flour that you need.