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Vanilla cupcakes with a marshmallow buttercream frosting and topped with a rice krispie treat!
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Rice Krispie Treat Cupcakes

A fluffy vanilla cupcake topped with a marshmallow buttercream frosting and topped with a rice krispie treat!
Prep Time1 hr 15 mins
Course: Dessert
Cuisine: American
Servings: 30 cupcakes
Calories: 237kcal

Ingredients

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
  • cups buttermilk at room temperature
  • 2 tbsp. vanilla extract

For the marshmallow buttercream

  • 2 1/2 sticks unsalted butter softened to room temperature (1 1/4 cups)
  • 2 1/2 cups powdered sugar
  • 2 Tablespoons heavy cream
  • 2 teaspoons pure vanilla extract
  • 7 ounces marshmallow fluff
  • rice krispie treat squares I used storebought, and cut them in half

Instructions

  • 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

Notes

  • Nutrition facts do not include rice krispie treat on top.
* This cupcake recipe makes about 30 cupcakes. So to frost them, I always make two batches of the frosting. If you don't plan to frost all the cupcakes- you could make one batch of frosting for about 12-15 cupcakes. You could then freeze the rest of the cupcakes (unfrosted) in a zip-loc bag or another airtight container.
* 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.

Nutrition

Calories: 237kcal | Carbohydrates: 39g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 55mg | Potassium: 91mg | Fiber: 1g | Sugar: 28g | Vitamin A: 270IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg