No Bake Gluten Free Crispy 'Cupcakes'

December 09, 2019 S Malik 8 Comments

No Bake Gluten Free Crispy Cupcakes

Delicious rice cereal shaped into cupcakes for a gluten, dairy and egg free treat. Topped with dairy free chocolate frosting. These No Bake Gluten Free Crispy "Cupcakes" are super easy to make and are done in no time.

My kids are always excited when we make rice cereal treats and are super helpful too. So I make these quite regularly. Do your kids get excited when making rice cereal treat? Usually when I make these, it's just a piece of square shaped treat but this time I changed things up and shaped them into cupcake with a chocolate layer in between and on top. To give a more realistic cupcake look use a piping bag for the chocolate. I didn't use one because I have a piping tube which broke, so I have yet to buy a new one.

For added flavor I added wow butter, as a peanut butter substitute. The combination of marshmallow and "nut" flavor is just delicious. We almost ate the whole mixture even before we started making these treats. For those of you who do not know what is wowbutter, it is a soy based peanut flavored spread and no this post is NOT SPONSORED by them, I bought the jar of wowbutter myself. You can use any of your favorite allergy friendly seed butter.

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  • 45 mins
  • Makes: 18 mini cupcakes
  • Easy


Adjust Servings:
1 1/2 cups powdered sugar
1/4 cup and 2 tablespoons coconut oil or dairy free butter, divided
1/2 cup creamy peanut butter substitute
1/4 cup dairy free milk
1 cup dairy free semisweet chocolate chips
6 cups crisp rice cereal
1 package (10 1/2 ounces) marshmallows

Nutritional information

Sat. Fat

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1 min
logo for handwashing
Wash hands with soap and water for 20 seconds. Spray a 13x9 inch baking pan with nonstick cooking spray.
10 mins
  • marshmallows ready to be microwaved
  • marshmallows melted in microwave
  • wowbutter and melted marshmallow mixture
  • rice cereal added to the marshmallow mixture
Place the 2 tablespoon of oil/butter in a microwaveable bowl. Microwave on high for 30 seconds or until melted. Add the marshmallows and stir to coat with the oil/butter. Microwave on high for 1 minute then stir until melted. Stir in peanut butter substitute until well blended. Then mix in the cereal.
15 mins
the gluten free and peanut free marshmallow and cereal mixure spread on a baking tray
With the help of waxing paper, spread the mixture on the prepared baking pan. Let it stand for 10 to 15 minutes or until set.
5 mins
melted dairy free chocolate mixture
Place the coconut oil and chocolate chips in a microwaveable bowl. Microwave on high for 40 seconds, takeout and stir. Microwave additional 15 seconds until melted. Now beat in the sugar and milk until well blended.
15 min
rice cereal cookies cut with a cookie cutter
Spray a 1 1/2 inch round cookie cutter with nonstick cooking spray. cut out 35 circles from the spread cereal mixture. Place a small dab of the frosting on 18 circles, top them with the remaining 18 circles. Pipe/spread the frosting on top.
20 sec
logo for handwashing
Wash your hands with soap for 20 seconds.

Cook Notes

  • Place the "cupcakes" in paper baking cups.
  • Pipe the frosting on top for a real cupcake look.
  • Use a different shape of cookie cutter to give different shapes.

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  1. This is a great nut free rice crispy treat option. Thanks for sharing.

  2. This is such a cool idea! I love it!

  3. I've never tried anything similar, so really excited to give your recipe a try these holidays. These cupcakes certainly look delicious!

  4. These are such a great treat for kids. My daughter loves them.

  5. This looks like a fun recipe to create! I love the combination of ingredients and the crispy texture. Can't wait to give these a go, cheers!

  6. Love how simple your steps are and easy to follow. Looks delicious. Thanks for sharing.

  7. Oh this is such a great idea! I'm going to try them with vegan marshmallows :)