Gingerbread Marshmallow Treat Cupcakes are a delightful and festive addition to any holiday dessert table. Topped with colorful sprinkles and mini gingerbread marshmallows, these treats are as charming as they are tasty.
This recipe is sponsored by Campfire® Marshmallows. All opinions are my own. Thank you for supporting the brands that help make this site possible.
I have to admit I’m scrambling this season. At the start of November I was sure I had everything handled—then plans changed, tastes changed, and now I find myself returning gifts and hunting for wrapping supplies on December 21st. If you can relate, you’re not alone.
Between caring for a spouse recovering from surgery, meeting work deadlines, and juggling household tasks, my holiday to-do list became overwhelming. I haven’t even baked cookies yet. If only there were a holiday service that wrapped gifts, cleaned the house, and baked for you—I’d sign up in a heartbeat.
If you’re pressed for time but still want something special to bring to a party or to share on Christmas Eve, these Gingerbread Marshmallow Treat Cupcakes are a perfect solution. They come together in under 15 minutes and look irresistibly festive.
Imagine an ooey-gooey gingerbread-flavored marshmallow treat shaped like a cupcake, finished with fluffy buttercream, sprinkles, and tiny gingerbread marshmallows. They’re whimsical, quick, and perfect for holiday gatherings. I’m also a little obsessed with vintage-style sprinkles—They add instant charm.
I’ve been partnering with Emily from Jelly Toast and Campfire® Marshmallows to create easy, crowd-pleasing recipes for the season. These cupcakes are one of those quick, merry ideas that make last-minute entertaining feel effortless.
Below is the full recipe with ingredients, simple instructions, and a note about frosting. These yield a dozen festive marshmallow cupcakes that are sure to disappear fast.
Gingerbread Marshmallow Treat Cupcakes
Ingredients
For the Marshmallow Treat Cupcakes:
- 3 tablespoons unsalted butter
- 1 package Campfire® Gingerbread Marshmallows
- 5 cups crispy rice cereal
- ¼ cup colorful sprinkles
For the Buttercream Frosting:
- 1 cup unsalted butter room temperature
- 3 cups powdered sugar sifted
- 1 ½ teaspoons vanilla extract
- 1-2 tablespoons milk as needed
- sprinkles and additional Campfire® Gingerbread Marshmallows for topping
Instructions
For the Marshmallow Treat Cupcakes:
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Spray the wells of a 12-cup standard cupcake pan with nonstick cooking spray.
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In a large pan, melt the butter over low heat. Add the marshmallows and stir until completely melted.
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Gradually add the crispy rice cereal, stirring until well coated. Stir in the sprinkles just until incorporated—overmixing can cause the sprinkles to bleed color into the mixture.
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Using a buttered spatula or clean, buttered hands, firmly press the mixture into the prepared pan wells. Work quickly so the mixture doesn’t set before you fill the wells.
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Allow to cool for about 15 minutes, then remove the marshmallow treat cupcakes from the pan and prepare the frosting.
For the Buttercream Frosting:
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In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the room-temperature butter on medium-high speed for about 5 minutes until light and creamy.
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With the mixer on low, slowly add the powdered sugar and continue beating until combined.
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Add the vanilla and 1 teaspoon of milk, mixing on low until incorporated.
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Beat on high speed until the frosting is smooth and fluffy, about 4–5 minutes. If the frosting is too thick, add more milk, 1 teaspoon at a time, until you reach the desired consistency.
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Spread or pipe frosting onto the cooled marshmallow treat cupcakes and top with colorful sprinkles and gingerbread marshmallows.