Name: Delish Candy Corn Rice Krispie Cupcakes
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 0 Nonstick cooking spray (for greasing muffin pan); 0.25 cup Unsalted butter; 6 cup Mini marshmallows; 0.25 teaspoon Kosher salt; 1 teaspoon Pure vanilla extract; 6 cup Crispy rice cereal (such as Rice Krispies); 0.75 cup Candy corn (plus extra for topping); 1.5 cup Vanilla buttercream frosting (store-bought or homemade); 0.25 cup Sprinkles (optional)

There are recipes that scream Halloween from the kitchen counter, and these are them: little cupcake-shaped Rice Krispie treats, dyed in candy-corn colors, with a swirl of frosting and an actual candy corn on top because… extra. They’re squishy, crunchy, sweet (but not ruin-your-teeth sweet), and they set up faster than a batch of brownies. If you need something cute and party-friendly that kids can grab with their sticky little hands while you sip hot cider, this is it.

My husband loves these embarrassingly much. Like, he ate one straight from the pan while they were still warm and said, “I can’t believe you made breakfast.” Sir. It was 8:52 a.m. The kids call them “cupcake krispies,” and they always fight over who gets the biggest swirl of frosting. They’ve become our October tradition—I crank up Hocus Pocus, we stain our fingers yellow and orange, and somehow the mess is part of the charm. By the time they’re all lined up on the counter, it looks like a candy corn parade and I’m not mad about it.

Why You’ll Love This Delish Candy Corn Rice Krispie Cupcakes

– Three cozy words: no-bake dessert. Okay, fine—stovetop. Ten minutes tops.
– They’re adorable without being fussy. Food coloring and cupcake liners do the heavy lifting.
– Textural perfection: soft-chewy, crispy, and a creamy frosting crown.
– Kids can help press layers. Adults can “help” with the frosting.
– They travel well to parties and don’t get weird on the table.

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How to Make It

We’re going for candy-corn layers: yellow bottom, orange middle, white top. You’ll make three mini-batches of the classic marshmallow-butter mixture and press each color into a lined muffin tin.

Set out 12 cupcake liners in a standard muffin pan and give the liners a quick swipe/spray of nonstick—yes, even the liners. Trust me.

Ingredients you’ll need:
– 6 cups crispy rice cereal
– 10 ounces mini marshmallows (one standard bag), divided across three rounds
– 3 tablespoons unsalted butter, divided
– 1 teaspoon vanilla extract, divided-ish
– Pinch of salt
– Yellow and orange gel food coloring
– 1 can (about 16 ounces) vanilla frosting or 1 1/2 cups homemade buttercream
– Candy corn for topping

Now the flow: melt 1 tablespoon butter in a nonstick pot over medium-low heat, add about 3 1/3 ounces mini marshmallows (a generous heaping cup), stir till glossy, take off heat, splash in a little vanilla + pinch of salt, tint it yellow, and quickly stir in 2 cups cereal. It’ll feel sticky and uncooperative; that means it’s perfect. Divide it across the 12 liners and press lightly with buttered fingers.

Repeat with orange (same amounts, just orange food coloring), press on top of the yellow. Then do the last batch without color—pure white, right on top. Don’t overpack or you’ll end up with brick cupcakes. Let them sit 15–20 minutes to set, then pipe or dollop frosting on top and crown with a candy corn. Boom. Cute city.

Yield: 12 cupcakes. Time: 25–30 minutes, plus a quick set.

✔Ingredient Notes

– Crispy rice cereal: Any brand works, but if you need gluten-free, grab a certified GF version—classic Rice Krispies contain malt.
– Mini marshmallows: Minis melt more evenly. If you only have big ones, chop them or just be patient. Don’t scorch them or you’ll get weirdly rubbery treats.
– Butter: Salted works—just skip the extra salt. A little more butter = softer, squishier cupcakes. A little less = firmer bite.
– Vanilla: It’s not optional in my house. Wakes up the marshmallow. Almond extract is fun, too—just a few drops.
– Food coloring: Gel is best for bright colors without making the mixture runny. Natural dyes work but won’t be as neon.
– Frosting: Store-bought is fine. If piping, toss it in the fridge for 10 minutes first so it holds a swirl.

✔Recipe Steps

1. Line a 12-cup muffin pan with liners and lightly grease the liners.
2. Melt 1 tbsp butter over medium-low, stir in ~3 1/3 oz mini marshmallows until smooth; remove from heat, add a splash of vanilla + pinch salt, tint yellow, and fold in 2 cups cereal.
3. Divide yellow mixture among liners and gently press into an even base.
4. Repeat the process with 1 tbsp butter + marshmallows, tint orange, fold in 2 cups cereal, and press on top of the yellow layer.
5. Repeat once more with 1 tbsp butter + marshmallows (no color), fold in remaining 2 cups cereal, and press on top to finish the white layer.
6. Let set 15–20 minutes, then pipe or dollop frosting on each and top with candy corn.

What to Serve It With

– Hot apple cider or cocoa (the cozy pairing).
– Salty snacks like pretzels or popcorn to balance the sweet.
– A Halloween snack board with grapes, cheddar cubes, and something crunchy.
– Coffee. Always coffee.

✔Tips & Mistakes

– Keep the heat low. Browned marshmallows = tough treats.
– Grease your fingers or use a buttered spoon to press layers—no sticking, less swearing.
– Work fast. The mixture sets quickly; have cereal measured and colors ready.
– Don’t overpack the cups. Gentle pressure keeps them chewy, not dense.
– If you’re piping frosting, cool cupcakes fully first so it doesn’t slide off.

✔Storage Tips

Stash them in an airtight container at room temp for 2–3 days. If your kitchen runs hot, refrigerate—but let them sit out 10 minutes before eating so they’re not tooth-breakingly firm. Cold ones are oddly great with coffee. Breakfast? I won’t tell if you don’t.

✔Variations and Substitutions

– No frosting: Melt white chocolate and drizzle instead, or make the top layer extra marshmallowy for a “frosted” look without actual frosting.
– Natural dyes: Turmeric for yellow (just a pinch), carrot or pumpkin powder for orange.
– Mix-ins: Mini white chocolate chips in the white layer, or crushed pretzels in the orange for salty crunch.
– Marshmallow fluff: Use 1 1/2 cups fluff per layer in place of minis; warm gently and proceed.
– Dairy-free: Use vegan butter and vegan marshmallows—they melt differently, but it works.
– Swap sweets: Hate candy corn? Mini M&M’s or spooky sprinkles on top are cute.

Frequently Asked Questions

Are these gluten-free?

They can be. Use a certified gluten-free crispy rice cereal and double-check your marshmallows and frosting labels. Classic Rice Krispies have barley malt, so skip those if you’re GF.

Do I have to use food coloring?

Nope. Leave them all white, or use natural dyes (turmeric for yellow, carrot/pumpkin powder for orange). They’ll be softer in color but still adorable and tasty.

Can I make one big batch instead of three mini ones?

I tried it and panicked. The mixture sets fast, so doing three small batches is way less stressful. If you insist, divide the melted marshmallow into three bowls, tint, then add cereal to each—work lightning fast and grease your spoons well.

Can I skip the frosting?

Totally. They’re sweet enough naked. Do a drizzle of melted white chocolate or press a single candy corn into the top while warm for a minimalist vibe that still reads “Halloween.”

How far in advance can I make these?

Up to 2–3 days ahead. Store airtight at room temp. If you’re frosting, wait to pipe until the day of so the swirl stays perky. You can also freeze unfrosted cupcakes for a month—wrap tight—then thaw at room temp before decorating.

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