Candy Corn Rice Krispie Cupcakes are delicious rice krispie treats colored and shaped just like a candy corn! They make for the perfect festive Halloween or fall-time treat that the whole family will love!
Candy Corn Rice Krispie Cupcakes are deliciously rice krispie treats colored and shaped just like a candy corn! They make for the perfect festive Halloween or fall-time treat that the whole family will love! 🙂
If you’ve followed the blog for a while, then you know what huge Halloween fanatics my family and I are. I’m talking so much so that we seriously decorate for our beloved holiday the second week of September. Yes, I know, we’re a little bit obsessed. 😬
There’s just something about the weather finally stopping its triple digit wrath and all the fun that comes along with the season that gets us so excited!
In honor of the spooky fall season I came up with these super cute, yet totally tasty Rice Krispie Cupcakes in the colors of a candy corn! You don’t get much more ‘Halloween’ than candy corn. It doesn’t matter whether you’re a hater of candy corn or if you love eating them by the handfuls you will love these yummy rice krispie treats. They don’t taste like candy corn at all. They are filled with that buttery, marshmallow flavor and then topped off with a vanilla frosting that makes them extra sweet and delicious.
One nice thing about these treats is that they are super easy to make, despite the long instructions you may have noticed. Promise! If I had to say the only ‘difficult’ about these would be that the rice krispie batter is slightly hard to transfer to the muffin tins due to the fact that it is sticky. But that just kind of comes along with every rice krispie recipe you make.
The final result is so worth the slight stickiness you may run into! I love to make these for our Halloween parties and they’re a big hit every time! Make these for your next party and I’m sure you’ll get the same rave reviews! 🙂
MORE HALLOWEEN TREATS YOU MAY ALSO LIKE:
Candy Corn Rice Krispie Cupcakes
- 9 cups rice krispie cereal, divided
- 3/4 cup salted butter
- 2 (16 ounces, each) bags mini marshmallows, divided
- 1 tube yellow gel food dye
- 1 tube orange gel food dye (or red and yellow to mix to create orange)
- 1 (16 ounce) container Vanilla frosting
- 1 cup powdered sugar
Spray two 12-cup regular muffin tins with non-stick spray. Set aside.
In a large saucepan, over medium heat, melt a half stick (1/4 cup) of butter. When butter is almost completely melted, add in 8 ounces (half bag) of the mini marshmallows. Stir constantly until marshmallows start to melt.
Squeeze in 3 to 4 drops yellow food dye (more or less, depending on how dark a yellow color you want). Stir well to combine color into melted marshmallows. Remove from heat.
Pour 3 cups of the crispy rice cereal into the yellow marshmallow mixture, quickly but gently stir to combine.(The next part is sticky! So be patient, and use non-stick spray on your spoon to help distribute the mixture into the tins) Add 2 to 3 Tablespoons of yellow rice krispie mixture into the bottom of each of the muffin cups.
Using the back of a greased spoon, press the mixture into the bottom of the cups. Repeat with all 24 muffin cups. Set aside.
In a separate large saucepan, over medium heat, melt the remaining butter (1/2 cup). Once butter is almost melted, pour in 1 (16 ounce) bag of marshmallows into the melted butter. Stir constantly until marshmallows are just about melted, and then squeeze in 3 to 4 drops of orange food dye. Stir well to combine color into melted marshmallows. Remove from heat.
Pour in 6 cups of the crispy rice cereal into the orange marshmallow mixture, and quickly but gently stir to combine.Take 1/3 cup of the orange rice krispie mixture and place it into each muffin cup, on top of the yellow mixture. Repeat with all 24 muffin cups. Then with the back of a greased spoon, press orange mixture into the cups. Let stand at least an hour or two to let rice krispie cupcakes set. (Or you can loosely cover them with saran wrap, and place in fridge for 30 minutes)
Meanwhile, pour the container of vanilla frosting into a medium bowl. Add in the cup of powdered sugar, and using a whisk, whisk together until all combined. Scoop frosting mixture into a decorating bag fitted with a tip of your choice (or you can use a sandwich baggie and cut off one side).
Gently remove each rice krispie cupcake from the pans. (They should come out very easy). Pipe frosting onto each cupcake and decorate each with a candy corn, if desired. Serve and enjoy!
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