Preparation Steps

• Line a 12-cup muffin tin with paper liners and lightly mist the liners with nonstick spray.
• In a large pot over low heat, melt the butter. Add the marshmallows and salt and cook, stirring constantly, until almost fully melted and smooth. Remove from heat and stir in the vanilla.
• Fold in the crispy rice cereal until evenly coated. Gently fold in 0.5 cup of the candy corn, reserving the rest for topping. The mixture will be sticky.
• Divide the mixture among the prepared liners. With lightly greased fingers or a greased spoon, press to compact and flatten the tops.
• Let cool for 10 minutes, then pipe or spread the buttercream over each “cupcake.” Top with the remaining candy corn and sprinkles.
• Serve immediately or store in an airtight container at room temperature for up to 2 days.