No-Bake Snickerdoodle Cupcakes


  • 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


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.