Description

These Cinnamon Graham S’more Cupcakes combine the warm, cozy flavors of cinnamon and graham crackers with the nostalgic taste of classic s’mores. Soft, cinnamon-spiced cupcakes feature a subtle crunch from graham cracker crumbs and are topped with fluffy homemade marshmallow frosting and a rich cocoa buttercream. Perfect for parties, cozy evenings, or any time you crave a sweet treat reminiscent of campfire memories.

Ingredients

Scale

Cupcake:

¼ cup unsalted butter, softened
½ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
¾ teaspoon cinnamon
¼ teaspoon salt
1 teaspoon baking powder
¾ cup all-purpose flour
¼ cup graham cracker crumbs
6 tablespoons milk

Marshmallow:

1 large egg white
¼ cup granulated sugar
1/8 teaspoon cream of tartar
¼ teaspoon vanilla extract

Frosting:

4 tablespoons unsalted butter, softened
2 ½ cups powdered sugar
¼ cup cocoa powder
¼ teaspoon vanilla extract
4 tablespoons milk

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Instructions

Make the Cupcakes:
Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners. In a large bowl, cream butter and sugar until fluffy. Add egg and vanilla extract, mixing well.
In a separate bowl, whisk together cinnamon, salt, baking powder, flour, and graham cracker crumbs. Gradually add dry ingredients and milk alternately to the butter mixture, starting and ending with dry ingredients. Mix until just combined.
Divide batter evenly into cupcake liners, filling about 2/3 full. Bake for 15–18 minutes or until a toothpick inserted comes out clean. Cool completely.
Prepare Marshmallow Topping:
In a heatproof bowl, whisk egg white, sugar, and cream of tartar over a pot of simmering water (double boiler) until sugar dissolves and mixture reaches about 160°F (70°C). Transfer to a mixer bowl and whip on high until stiff peaks form and mixture cools. Add vanilla and mix briefly.
Make Cocoa Frosting:
Beat butter until creamy. Gradually add powdered sugar and cocoa powder, alternating with milk, until smooth and fluffy. Stir in vanilla.
Assemble Cupcakes:
Pipe or spread marshmallow frosting over each cupcake. Then pipe or spread the cocoa frosting on top of the marshmallow layer. Optionally, toast the marshmallow topping lightly with a kitchen torch for a classic s’mores effect.

Notes

Ensure egg whites are at room temperature for best marshmallow consistency.
Use a kitchen torch carefully if toasting marshmallow frosting.
Graham cracker crumbs can be finely crushed for better texture.

Prep Time: 25 minutes
Cook Time: 18 minutes
Category: Dessert
Method: Baking, Whipping
Cuisine: American