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Crunch-a-Bunch Cupcakes

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"Make a bunch of these crunchy cupcakes with your little sweeties. Top each cupcake with swirls of frosting and cute candy sprinkles."
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Ingredients

40 m servings 160 cals
Original recipe yields 12 servings

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Directions

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  • Prep

  • Ready In

  1. Line twelve 2 1/2-inch muffin-pan cups with paper or foil bake liners or place 12 silicone cupcake molds on baking sheet. Set aside.
  2. With adult help, in large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in vanilla and strawberry extract.
  3. Add KELLOGG'S(R) RICE KRISPIES(R) cereal. Stir until well coated
  4. Evenly divide warm mixture into prepared cupcake molds. Using buttered hands, gently press into molds, leaving tops slightly rounded.
  5. Decorate with frosting, sprinkles and/or candies. Serve immediately or store uncovered in refrigerator for up to 12 hours. Remove from refrigerator one hour before serving.

Footnotes

  • Note: For best results, use fresh marshmallows.
  • 1 jar (7 oz.) marshmallow creme can be substituted for marshmallows.
  • Diet, reduced calorie or tub margarine is not recommended.
  • Kid-friendly Kitchen Tips:
  • Children of all ages should have an adult assistant with them at all times when cooking.
  • 1. Chefs, 7 and older, will try their hand at mixing the melted marshmallows and Kellogg's Rice Krispies cereal together.
  • 2. Younger chefs will have fun "patting" their treats into the muffin cups.
  • 3. Everyone will enjoy frosting and decorating the cupcakes
  • RICE KRISPIES TREATS® is a registered trademark of Kellogg NA Co. for cereal-based snack food.
  • ®, ™, © 2010 Kellogg NA Co.

Nutrition Facts


Per Serving: 160 calories; 3.3 g fat; 32.3 g carbohydrates; 1.3 g protein; 8 mg cholesterol; 171 mg sodium. Full nutrition

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