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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

Ingredients

1/4
cup unsalted butter
4
cups miniature marshmallows
4
cups Cinnamon Chex™ cereal
About 2 teaspoons ground cinnamon
1
container (16 oz) vanilla creamy ready-to-spread frosting

Steps

Hide Images
  • 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

Nutrition Facts

Serving Size: 1 Serving
Calories
390
Calories from Fat
120
% Daily Value
Total Fat
14g
21%
Saturated Fat
7g
34%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
230mg
9%
Potassium
50mg
1%
Total Carbohydrate
67g
22%
Dietary Fiber
1g
4%
Sugars
45g
Protein
1g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
2%
2%
Calcium
6%
6%
Iron
25%
25%
Exchanges:
0 Starch; 0 Fruit; 4 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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