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Breakfast Cereal Cupcakes to Go

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“These are great for the kids to grab and go to school with. They are also fun for the kids to make themselves.”
24 cupcakes

Ingredients Nutrition

  • 14 cup butter (1/2 stick) or 14 cup margarine (1/2 stick)
  • 1 (10 ounce) package miniature marshmallows (about 6 cups)
  • 1 (13 ounce) packagepost Cocoa Pebbles cereal (cocoa or fruit-flavored puffed rice cereal) or 1 (13 ounce) packagepost Fruity Pebbles cereal (cocoa or fruit-flavored puffed rice cereal)
  • 1 (16 ounce) canready to spread frosting (optional)
  • candy sprinkles (optional)


  1. Lightly grease muffin pans.
  2. Microwave butter in a 4 quart microwavable bowl on high for 45 seconds or until melted.
  3. Add marshmallows, stirring to coat.
  4. Microwave 1 1/2 minutes or until marshmallows are melted and smooth, stirring after 45 seconds.
  5. Add cereal; mix well to coat.
  6. Press cereal mixture firmly into prepared pans to form cupcakes using about 1/3 cup of the mixture.
  7. Cool and remove from pans.
  8. Frost just before serving if desired.
  9. Decorate as desired with the candy sprinkles.
  10. Store unfrosted cupcakes wrapped in a cool dry place.

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