Spray the wells of a 12-cup standard cupcake pan with nonstick cooking spray.

In large pan, melt butter over low heat. Add the marshmallows to the pan and stir until completely melted.

Gradually add crispy rice cereal; stirring until well coated. Add in sprinkles and stir until just incorporated. Over stirring will cause the sprinkles to release their color into the cereal mixture.

Use a buttered spatula or clean, buttered hands to firmly press the mixture into the wells of the prepared pan. You’ll need to work quickly, so the mixture doesn’t set up in the pan.

Cool for about 15 minutes. Remove marshmallow treat cupcakes from the pan and prepare the frosting.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat butter on medium-high speed for about 5 minutes.

With the mixer on low speed, slowly add in powdered sugar, and continue beating until well combined.

Add in vanilla, and 1 teaspoon of milk. Mix on low speed until incorporated.

Beat at high speed until frosting is smooth and fluffy; about 4-5 more minutes.

If your frosting is too thick, gradually add a little more milk, 1 teaspoon at a time until you reach the desired consistency.

Spread or pipe frosting onto cooled marshmallow treat cupcakes and top with colorful sprinkles and gingerbread marshmallows.