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Candy Corn Cereal Treat Cupcakes

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  0 reviews
  • 25 min prep time
  • 40 min total time
  • 8 ingredients
  • 15 servings
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This fun and easy Halloween dessert recipe uses Cheerios®, marshmallows and Betty Crocker® Whipped frosting to make cupcakes that look like candy corn!

Ingredients

1/4
cup butter or margarine
1
bag (10.5 oz) miniature marshmallows (5 1/2 cups)
6
cups original Cheerios™ cereal, slightly crushed
1
cup candy corn
2
containers Betty Crocker™ Whipped vanilla frosting
1/2
teaspoon yellow paste food color
3/4
teaspoon orange paste food color
1
tablespoon white, orange and yellow candy sprinkles

Steps

  • 1 Place paper baking cup in each of 15 regular-size muffin cups; spray paper cups with cooking spray. In large microwavable bowl, microwave butter uncovered on High about 45 seconds or until melted.
  • 2 Add marshmallows; toss until coated. Microwave uncovered on High about 1 minute 30 seconds, stirring after 45 seconds, until mixture can be stirred smooth. Immediately add cereal and candy corn; stir until evenly coated.
  • 3 Firmly press about 1/2 cup cereal mixture into each muffin cup. Cool about 15 minutes or until firm. Remove from pan.
  • 4 In small bowl, mix 1 1/2 cups frosting and yellow food color. In another small bowl, mix 1 1/4 cups frosting and orange food color. Leave remaining frosting white. Spoon each color frosting into separate quart-size resealable food-storage plastic bag; seal bags. Cut off 1/2-inch corner of bags; squeeze bags to pipe frosting in layers on cupcakes to look like candy corn. Decorate with candy sprinkles.
  • 1 Place paper baking cup in each of 15 regular-size muffin cups; spray paper cups with cooking spray. In large microwavable bowl, microwave butter uncovered on High about 45 seconds or until melted.
  • 2 Add marshmallows; toss until coated. Microwave uncovered on High about 1 minute 30 seconds, stirring after 45 seconds, until mixture can be stirred smooth. Immediately add cereal and candy corn; stir until evenly coated.
  • 3 Firmly press about 1/2 cup cereal mixture into each muffin cup. Cool about 15 minutes or until firm. Remove from pan.
  • 4 In small bowl, mix 1 1/2 cups frosting and yellow food color. In another small bowl, mix 1 1/4 cups frosting and orange food color. Leave remaining frosting white. Spoon each color frosting into separate quart-size resealable food-storage plastic bag; seal bags. Cut off 1/2-inch corner of bags; squeeze bags to pipe frosting in layers on cupcakes to look like candy corn. Decorate with candy sprinkles.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
% Daily Value
Total Fat
13g
0%
Saturated Fat
5g
0%
Sodium
190mg
0%
Total Carbohydrate
66g
0%
Dietary Fiber
1g
0%
Protein
2g
2%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 3 Other Carbohydrate; 2 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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