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No-Bake Snickerdoodle Cupcakes

  • Prep 30 min
  • Total 60 min
  • Ingredients 5
  • Servings 9

The classic cinnamon-sugar cookie inspires a mini take on the no-bake bar your kids adore. MORE+ LESS-

Roxana Yawgel
May 6, 2015


cup unsalted butter
cups miniature marshmallows
cups Cinnamon Chex™ cereal
About 2 teaspoons ground cinnamon
container (16 oz) vanilla creamy ready-to-spread frosting


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  • 1
    Line 9 regular-size muffin cups with paper baking cups.
  • 2
    In 2-quart saucepan, heat 1/4 cup unsalted butter over medium heat until completely melted. Add 4 cups miniature marshmallows; cook, stirring continuously, until marshmallows are melted.
  • 3
    Remove saucepan from heat. Into melted marshmallows, gently stir 4 cups Cinnamon Chex™ cereal and about 1 teaspoon of the ground cinnamon (more or less depending on taste) until cereal is evenly coated.
  • 4
    Use big scoop to divide cereal mixture into muffin cups. Cool completely, about 30 minutes.
  • 5
    When cupcakes are cool, mix 1 container (16 oz) vanilla creamy ready-to-spread frosting with remaining 1 teaspoon ground cinnamon. Spoon frosting into decorating bag; pipe over tops of cupcakes.

Expert Tips

Marshmallow mixture can be made in the microwave. In medium microwavable bowl, microwave butter and marshmallows uncovered on High about 1 minute 30 seconds, stirring 2 or 3 times during microwaving, until mixture is smooth.

If you'd prefer, use 2 cups Vanilla Chex™ cereal and 2 cups Cinnamon Chex™ cereal.

Nutrition Information

No nutrition information available for this recipe

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