If I have to pick one spice to bake with every day, it would be cinnamon. It should come as no surprise that Snickerdoodles are one of my favorite cookies! They’re quick, easy and loaded with cinnamon—just like these cupcakes, in fact!
My daughter loves helping me in the kitchen, ad although we’re still struggling with mixing in the eggs without any shell pieces, but when it comes to this recipe, she’s a chef! This spin on a no-bake cereal bar was our project few days ago. All you need is 5 ingredients and about 1 hour, start to finish!
Start the process by melting half of a stick of butter (1/4 of a cup) in a saucepan over low heat. As soon as the butter is melted, add 4 cups mini marshmallows and stir until melted. Keep in mind the marshmallows burn easily so you need to stir all the time.
Once the marshmallows are melted and the mixture is sticky and gooey, remove from the heat and fold in 4 cups Cinnamon Chex cereal cereals and 1 teaspoon of cinnamon. I love the Cinnamon Chex to get the authentic snickerdoodle flavor, but you could mix in whatever variety Chex cereal is your favorite. Did you know there’s Chocolate Chex?!
Using a large ice-cream scoop, divide the cereal mixture between 9 cupcake cups lined with paper cups. Set aside to cool completely.
To make the cinnamon-flavored frosting, add another teaspoon of cinnamon to your favorite vanilla frosting and stir to combine. Spoon the frosting into a piping bag and decorate the cupcakes. Finish the cupcakes with a dusting of cinnamon.