FOR THE MARSHMALLOW TREAT CUPCAKES:
3 tablespoons unsalted butter
1 package Campfire® Pumpkin Spice Marshmallows
5 cups crispy rice cereal
FOR THE CREAM CHEESE FROSTING:
8 ounces cream cheese, softened to room temperature
4 tablespoons unsalted butter, softened to room temperature
1 pound confectioners’ sugar (about 3 3/4 cups), sifted
2 teaspoons vanilla extract
FOR THE MARSHMALLOW TREAT CUPCAKES:
Spray the wells of a 12-cup standard cupcake pan with nonstick cooking spray.
In large pan, melt butter over low heat. Add the marshmallows to the pan and stir until completely melted.
Gradually add crispy rice cereal; stirring until well coated.
Use a buttered spatula or clean, buttered hands to firmly press the mixture into the wells of the prepared pan. You’ll need to work quickly, so the mixture doesn’t set up in the pan.
Cool for about 15 minutes. Remove marshmallow treat cupcakes from the pan and prepare the frosting.
FOR THE CREAM CHEESE FROSTING:
In a the bowl of a stand mixer fitted with the paddle attachment, cream together, cream cheese, and butter until well combined about 5 minutes.
With the mixer of low, gradually add the confectioners’ sugar until thoroughly incorporated and smooth. Add vanilla and mix to combine. Turn mixer to medium speed and mix for approximately 5 more minutes.
Pipe frosting onto marshmallow treat cupcakes. If desired, top with additional Campfire® Pumpkin Spice Marshmallow.
Recipe by Jelly Toast and My Baking Addiction
Click here to print
