These Vanilla Bean Rice Krispie Treat Cupcakes are fun and tasty full of vanilla, Rice Krispies, all with a mini Rice Krispie Treat on top.
I don’t particularly like the fact that people think vanilla is boring.
And yet, it’s not chocolate that is the most popular flavor of ice cream year after year…it’s vanilla.
I will take vanilla anything over chocolate most days.
It’s my favorite scent in a candle.
Even my perfume is vanilla apricot.
So it was a no brainer years ago when Rodelle Vanilla (which I was already using) asked me if I wanted to be an ambassador.
It didn’t pay anything but they would send my products when I needed them and I did giveaways.
But they finally did get a little budget room and so heads up this is a sponsored post.
But of course, I have been singing the praises of all things Rodelle for how many years now?
So I’m pretty sure you guys know I love their products.
One product that I love and use all the time is their vanilla bean paste.
I love that it gives the flavor of the extract but the visual of the beans.
Last year I made for Rodelle a Toasted No Bake Marshmallow Cheesecake and it was a HUGE hit.
What made it extra unique was that the crust was a giant Rice Krispie treat.
Ever since them I have been thinking what else can I do with Rice Krispie Treats other than eat like 10 of them and wonder how I can still be hungry. π
Then it hit me…Vanilla Bean Rice Krispie Treat Cupcakes.
Vanilla Bean Cupcakes are my favorite kind so I started with that as my base…folding in Rice Krispie Treats into the batter.
Amazingly they stay pretty crispy in the cupcakes…at least mine did.
Granted they whole batch lasted less than a day so it’s hard to tell if they go soggy or not.
They of course are chocked full of Rodelle vanilla beans and vanilla bean paste.
I thought about stuffing the center with marshmallow creme but just imagined it getting stuck on my chin or something like that when I bit in. π
The marshmallow buttercream is lovely and I saw people dipping their Rice Krispie Treat garnish into the frosting which I thought was a good idea.
Last but not least…it’s a great time to order my cookbook.
Want more Rice Krispie recipes?
Chocolate Chip Cookie Dough Rice Krispie Treat
Toasted Marshmallow No Bake Cheesecake
White Hot Chocolate Oreo Rice Krispie Treats
Vanilla Bean Rice Krispie Treat Cupcakes
Ingredients
- For the cupcakes:
- 8 oz. unsalted butter, at room temperature
- 1 TBSP baking powder
- 2 1/2 cups granulated sugar
- 3/4 tsp. salt
- 2 tsp. vanilla bean paste
- 1 vanilla bean, seed scraped out and pod discarded
- 5 large egg whites
- 2 3/4 cup cake flour
- 1 cup whole milk, room temperature
- 1 cup Rice Krispie Cereal
- For the frosting:
- 8 oz. unsalted butter
- 2 cups powdered sugar
- 2 tsp. vanilla bean paste
- 13 oz. marshmallow creme
- Rice Krispie Treat pieces for garnish (I just about a box and cut them up but feel free to make your own)
Instructions
- For the cupcakes:
- Preheat oven to 350F.
- Prepare muffins tins (makes 24).
- Using a stand mixer with paddle attachment, cream together butter, baking powder, sugar, salt, vanilla bean seeds, and vanilla bean paste until light and fluffy, about 5 minutes. (be sure to stop half way and scrape down sides)
- With the mixer on the lowest speed, carefully add in egg whites, one at a time, beating well after each addition. (scrape down sides as necessary)
- With mixer still on low, add in 1/3 of the flour into the creamed mixture, then half the milk, another third of the flour, the remaining milk, and then the remaining flour. (scrape down sides as necessary)
- Gently fold in the rice Krispie cereal.
- Using a 1/4 cup ice cream scoop or a 1/4 measuring cup, fill muffin tin.
- Bake for 16-22 minutes, or just until cupcakes start to brown and the center springs back when touched. You can also insert a toothpick into the center of the cupcake, and if removed mostly clean, cupcakes are done. Make sure to not brown cupcakes as they are better when slightly less done.
- Remove cupcakes from oven and cool in pan for up to five minutes, then invert onto wire rack.
- Cool completely before frosting.
- For the frosting:
- Using a stand mixer with a paddle attachment cream butter in a mixing bowl until butter is soft and fluffy.
- Gradually beat in powdered sugar, about 1/2 cup at a time.
- Beat in the vanilla bean paste.
- Gently fold the marshmallow crème into the frosting until thoroughly incorporated.
- Place into a piping bag and pipe frosting onto cooled cupcakes. Garnish with rice Krispie treat piece.
Lauren at Keep It Sweet says
These cupcakes look anything BUT boring! OMG… and the bright photos are gorgeous!
Peabody says
@Lauren-thanks for the photo compliment!
Alice says
I bought some of that vanilla bean paste after a previous post of yours, possibly the cheesecake, and I love it! You also inspired me to make my first rice krispy treats ever so the obvious next step is for me to make these cupcakes. Vanilla for the win!
Peabody says
@Alice- you never made Rice Krispie Treats before last year? Wow! I have to know what you thought of them then?
Anna @ Crunchy Creamy Sweet says
Now I am totally craving cupcakes! These look incredible!
Christi says
I’m almost at a loss for words, this is basically the greatest thing ever. While I love chocolate, I LOVE vanilla. Vanilla cake or cupcakes, with vanilla frosting, is my life long favorite. But you went and added a crispy treat to it??? Because you are genius. These are basically perfection in my vanilla loving world. Just another reason I adore you, Peabody!
Erin @ Texanerin Baking says
I love Rodelle! And I’m all for all things vanilla. Especially when you add Rice Krispies into the batter AND more on top! I so need to try this. Rice Krispie treats are a major weakness of mine!
Aimee @ ShugarySweets says
Sweet mercy this looks amazing!!
http://riverwritersgroup.com says
Wow! They look so vanilla and as light as a cloud! I can imagine a piece of this lovely cupcake melting in my mouth.
Gerry @ Foodness Gracious says
All of my favorites in here, love them π
Erin @ The Spiffy Cookie says
I agree, Vanilla > Chocolate!
Alice says
Oh, it’s been more like 2 years or so. Your Elvis Fluffernutter rice krispy treats were the first I ever made. And then I made no less than 10 batches in a month because everyone kept requesting more!
June @ How to Philosophize with Cake says
Those look amazing! I love using vanilla bean paste like that in baked goods, always makes things better. Love the rice krispie treat flavor too π
Trina and Tina says
There’s nothing boring about vanilla, especially in these dreamy treats! A Saturday sweet in our near future! Thanks for sharing!
kita says
Girl! That seocnd shot! Love it.
Second, I love vanilla…. like LOVE it… Let the rest of them think its boring. I will totally come chow down on these with you.
Nutmeg Nanny says
Good vanilla flavor can totally trump chocolate! Love the look of these cupcakes and sorta wish I had one right now….
Erin M. says
YUM!!! I need to try these.
Erica says
Should this really be 8 and 16oz of butter, or is that supposed to be tablespoons? If it’s ounces, that’s one heck of a lot of butter!
Peabody says
@Erica- that’s 8 oz.
elizabeth@top cookware online says
Right? I almost never make them for some stupid reason, but when I do, I nearly polish off the entire pan! Haha thanks Erin!! xoxo.
Marie says
I just made these tonight and they are amazing! I love the addition of the marshmallow cream to the frosting.
Erica says
Hi I know this is an older post but Iβm wondering if you could tell me about the texture of the Rice Krispies in the cupcakes? Do they sort of get soft and blend in to the cake or stay crispy? Iβm looking forward to trying this recipe!
Peabody says
If I recall the first day they were still a little crispy but after the first day no.
honesti turner says
what brand of marshmallow creme did you use? the first time I tried these I used (Fluffernutter) marshmallow fluff and the frosting was runny and sticky…but were still tasty; I liked the rice krispies cereal inside
Peabody says
I use Jet Puff
Mackenzie H says
These look delicious! Thank you for sharing! Would this recipe work if I made them into mini cupcakes?
Peabody says
Yes, they would work as minis.
Noemi says
I just tried these. Followed the recipe step by step but the cupcakes caved in after cooling π«. They browned before fully cooking and didn’t rise much. What could have gone wrong? They taste delicious π but the actual cupcake is not so pretty lol.
Peabody says
If cupcakes collapse it’s usually because the batter was overbeaten. Opening the door while baking can also do this. If they didn’t rise your baking powder might be old. If they browned the oven could be off. I’m glad they tasted good but sorry they did not turn out how you wanted.