There’s something irresistible about the classic s’more — the combination of graham crackers, marshmallows, and chocolate evokes nostalgic campfire memories. These Cinnamon Graham S’more Cupcakes capture all that magic in a portable, indulgent dessert. The cupcakes are lightly spiced with cinnamon and have a subtle graham cracker crumb texture baked right in. They’re topped with a fluffy marshmallow frosting made from whipped egg whites and sugar, mimicking the toasted marshmallow experience. A rich chocolate cocoa buttercream frosting finishes these cupcakes, creating the perfect blend of flavors reminiscent of the iconic s’more.

Whether you’re looking for a fun treat for a party, a special occasion, or just a delicious twist on traditional cupcakes, these s’more-inspired cupcakes are sure to please. The cinnamon adds warmth and depth while the homemade marshmallow frosting brings a light, airy sweetness that complements the rich chocolate buttercream. This recipe is perfect for those who love a balance of sweet and spice with the comforting flavors of graham crackers and chocolate.

Why You’ll Love This Recipe

Classic s’more flavors in cupcake form

Enjoy all the campfire favorites without the fire.

Fluffy marshmallow frosting

Light and airy, just like toasted marshmallows.

Cinnamon-spiced cupcake base

Adds warmth and a subtle depth of flavor.

Homemade frosting layers

Both marshmallow and chocolate buttercream are made from scratch.

Perfect for any occasion

Great for parties, holidays, or casual dessert cravings.

Ingredients

Unsalted butter (softened)
Granulated sugar
Large egg
Vanilla extract
Ground cinnamon
Salt
Baking powder
All-purpose flour
Graham cracker crumbs
Milk
Large egg white
Cream of tartar
Powdered sugar
Cocoa powder

Variations

Use milk chocolate or dark chocolate cocoa powder in the frosting for different chocolate intensities.

Add mini chocolate chips inside the cupcake batter for extra chocolate bursts.
Toast the marshmallow frosting lightly with a kitchen torch for an authentic campfire look.
Substitute graham cracker crumbs with digestive biscuits if preferred.

For a vegan version, try aquafaba in place of egg whites and a vegan butter substitute.

How to Make the Recipe

Step 1

Preheat oven to 350°F. Cream softened butter and granulated sugar until light and fluffy. Add egg and vanilla extract, mixing well.

Step 2

In a separate bowl, whisk together cinnamon, salt, baking powder, flour, and graham cracker crumbs.

Step 3

Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.

Step 4

Spoon batter into lined cupcake tins about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Cool completely.

Step 5

For the marshmallow frosting, beat egg whites and cream of tartar until soft peaks form. Gradually add granulated sugar and continue beating until stiff, glossy peaks form. Add vanilla extract and mix.

Step 6

For the chocolate buttercream frosting, beat softened butter until creamy. Gradually add powdered sugar and cocoa powder, mixing well. Add vanilla extract and milk to achieve desired consistency.

Step 7

Frost the cooled cupcakes with marshmallow frosting first, then pipe or spread the chocolate buttercream on top.

Tips for Making the Recipe

Use room temperature ingredients for smooth batter and frosting.

Beat egg whites in a clean, grease-free bowl for stable marshmallow frosting.
Don’t overmix the cupcake batter to keep them tender.
Let cupcakes cool completely before frosting to prevent melting.

Use a piping bag for neat frosting application.

How to Serve

Serve these cupcakes at room temperature. They pair perfectly with a glass of cold milk or hot cocoa for a comforting treat. Garnish with extra graham cracker crumbs or a drizzle of melted chocolate for added flair.

Make Ahead and Storage

Storing Leftovers

Keep cupcakes in an airtight container in the refrigerator for up to 3 days.

Freezing

Cupcakes can be frozen without frosting for up to 2 months. Thaw overnight in the refrigerator before frosting.

Reheating

No reheating necessary. Bring refrigerated cupcakes to room temperature before serving for best flavor.

FAQs

Can I make the marshmallow frosting without raw egg whites?

Yes, you can use aquafaba (chickpea water) as a vegan alternative.

How do I prevent the frosting from melting?

Keep cupcakes refrigerated and frost just before serving.

Can I use gluten-free flour?

Yes, a 1:1 gluten-free baking flour will work, but texture may vary slightly.

How long do cupcakes stay fresh?

Stored in the fridge, they stay fresh for up to 3 days.

Can I substitute butter with oil in the cupcakes?

Butter is recommended for flavor and texture, but oil can be used in a pinch.

What if I don’t have cream of tartar?

Use lemon juice or white vinegar as a substitute in equal amounts.

Can I skip the chocolate buttercream frosting?

Yes, you can serve with just the marshmallow frosting or vice versa.

How do I toast the marshmallow frosting?

Use a kitchen torch to lightly brown the frosting for a toasted effect.

Can I make the cupcakes dairy-free?

Substitute dairy butter with vegan butter and milk with plant-based milk.

How do I store frosted cupcakes?

Store in an airtight container in the refrigerator to keep frosting fresh.

Conclusion

Cinnamon Graham S’more Cupcakes offer a nostalgic, crowd-pleasing twist on a classic campfire treat. The cinnamon-spiced cupcake base combined with fluffy marshmallow frosting and rich chocolate buttercream creates layers of texture and flavor that delight with every bite. Easy to make and perfect for celebrations or everyday indulgence, these cupcakes bring the fun of s’mores indoors in a creative and delicious way.