Gingerbread Marshmallow Treat Cupcakes
The ultimate holiday treat, Gingerbread Marshmallow Treat Cupcakes are a fun and festive twist on a classic dessert. Perfectly sweet and easy to make, these cupcakes are sure to bring joy to your holiday gatherings. You won’t want to miss out on this delightful treat!
Equipment
- Wooden Spoon
- Frying Pan
- Mixing Bowl
Ingredients
- 3 tablespoons Unsalted Butter
- 1 package Campfire® Gingerbread Marshmallows
- 5 cups Crispy Rice Cereal
- ¼ cup Colorful Sprinkles
- 1 cup Unsalted Butter room temperature
- 3 cups Powdered Sugar sifted
- 1 ½ teaspoons Vanilla Extract
- 1-2 tablespoons Milk as needed
- Sprinkles and additional Campfire® Gingerbread Marshmallows for topping
Instructions
- Spray the wells of a 12-cup standard cupcake pan with nonstick cooking spray.
- In large pan, melt unsalted butter over low heat.
- Add the marshmallows to the pan and stir until completely melted.
- Gradually add crispy rice cereal, stirring until well coated.
- Add in sprinkles and stir until just incorporated.
- Use a buttered spatula or clean, buttered hands to firmly press the mixture into the wells of the prepared pan.
- Cool for about 15 minutes.
- Remove marshmallow treat cupcakes from the pan and prepare the frosting.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat unsalted butter on medium-high speed for about 5 minutes.
- With the mixer on low speed, slowly add in powdered sugar, and continue beating until well combined.
- Add in vanilla, and 1 teaspoon of milk. Mix on low speed until incorporated.
- Beat at high speed until frosting is smooth and fluffy; about 4-5 more minutes.
- If your frosting is too thick, gradually add a little more milk, 1 teaspoon at a time until you reach the desired consistency.
- Spread or pipe frosting onto cooled marshmallow treat cupcakes and top with colorful sprinkles and gingerbread marshmallows.
Notes
This buttercream recipe makes enough frosting to liberally frost 12 marshmallow treat cupcakes. If you prefer less frosting, simply cut the frosting recipe in half.