Heavenly Cinnamon Graham S’more Cupcakes Recipe For Sweet Tooths

Sweet treats and campfire nostalgia collide in these delightful cinnamon graham s’more cupcakes that capture childhood memories.

Chocolate graham cracker crumbs create a rich, textured base for each decadent bite.

Soft marshmallow frosting swirls atop moist chocolate cake, promising pure indulgence.

Warm cinnamon notes dance through the recipe, adding depth and warmth to every delectable morsel.

Melted chocolate drizzles bring a luxurious finish to these irresistible cupcakes.

These s’mores-inspired cupcakes will transport you to cozy evenings around the campfire with one single, blissful bite.

How to Bake and Frost Cinnamon Graham Smore Cupcakes

• Warm Up the Oven

Set your oven to a cozy 350°F and line a cupcake pan with paper liners.

• Mix the Cake Batter

Blend softened butter and sugar until fluffy and light. Stir in egg and vanilla extract. In another bowl, combine dry ingredients like flour, graham cracker crumbs, cinnamon, and baking powder. Slowly fold dry ingredients into wet mixture, alternating with milk.

• Bake the Cupcakes

Pour batter into cupcake liners, filling about two-thirds full. Slide into the oven and bake for 18-20 minutes until a toothpick comes out clean. Let cupcakes rest in the pan for 5 minutes, then transfer to a cooling rack.

• Whip Up Marshmallow Filling

Create a double boiler by placing a bowl over simmering water. Whisk egg white, sugar, and cream of tartar until warm and sugar dissolves. Beat the mixture until stiff peaks form, adding vanilla at the end.

• Create Marshmallow Centers

After cupcakes cool, carefully hollow out the centers. Fill each cupcake with fluffy marshmallow mixture using a piping bag.

• Craft Chocolate Frosting

Cream butter until smooth. Sift powdered sugar and cocoa powder together. Mix into butter gradually. Add vanilla and milk to reach desired consistency.

• Decorate and Serve

Pipe chocolate frosting onto filled cupcakes. Sprinkle with graham cracker crumbs or mini marshmallows for a playful finish.

Flavor Ideas to Play With in Smore Cupcake Recipes

• Gently pipe the marshmallow filling to avoid deflating the airy texture, creating a gooey surprise inside each cupcake.
• Bake cupcakes and store unfrosted in an airtight container for up to 2 days, preserving their fresh-baked softness.
• Swap all-purpose flour with gluten-free flour blend and use gluten-free graham cracker crumbs to make the recipe celiac-friendly.
• Toast the marshmallow topping with a kitchen torch for an authentic s'mores campfire flavor and golden-brown finish.
• Replace milk with almond milk, use dairy-free butter alternatives, and ensure all ingredients match dietary restrictions while maintaining rich, decadent taste.

Serve Cinnamon Graham Smore Cupcakes With Flair

• Campfire Nostalgia Plating: Arrange cupcakes on a rustic wooden board with scattered graham cracker pieces and mini marshmallows, creating a charming s'mores-inspired display that brings outdoor memories to your dessert table.
• Chocolate Drizzle Delight: Enhance presentation by carefully drizzling melted dark chocolate over each cupcake, creating elegant chocolate streams that add visual drama and extra indulgence to the dessert.
• Party Perfect Pairing: Serve alongside cold milk or hot cocoa in cute mugs, complementing the rich cinnamon and chocolate flavors while offering a delightful beverage companion for guests to enjoy with these delectable cupcakes.
• Sweet Gift Packaging: Pack cupcakes in clear gift boxes tied with twine, adding a small graham cracker triangle on top for a personalized touch that makes these treats perfect for hostess gifts or special celebrations.

Tips to Keep Cinnamon Graham Smore Cupcakes Soft

• Keep these delightful cupcakes in an airtight container in the refrigerator for up to 4 days. Ensure they're covered to maintain moisture and prevent absorbing other food odors.
• Prepare cupcake batter and freeze unfilled, unfrosted cupcakes for up to 3 weeks. Thaw at room temperature and complete filling and frosting just before serving for maximum freshness.
• Allow refrigerated cupcakes to sit at room temperature for 30 minutes before serving. This helps restore their soft texture and brings out the rich, creamy flavors of the buttercream and marshmallow filling.
• Individual cupcake wraps or small cake boxes work perfectly for storing single servings. Stack carefully to prevent crushing the delicate frosting and maintain their beautiful presentation.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Calories: 160 kcal

Servings: 12

What to Gather for Cinnamon Graham Smore Cupcakes

• All-Purpose Flour: Fine, versatile flour providing soft texture and structure for the cupcake.
• Graham Cracker Crumbs: Adds delightful graham flavor and unique sandy texture to the batter.
• Cinnamon: Warm, aromatic spice enhancing graham cracker's sweet profile.
• Granulated Sugar: Sweetens and helps create tender crumb in cupcakes.
• Butter: Provides rich, creamy moisture and helps bind ingredients together.
• Egg: Acts as binding agent and contributes to cupcake's smooth consistency.
• Vanilla Extract: Adds deep, complex sweetness and rounds out flavor profile.
• Milk: Ensures moist, tender crumb and helps blend dry ingredients smoothly.
• Baking Powder: Helps cupcakes rise and become light, fluffy texture.
• Salt: Balances sweetness and enhances overall flavor complexity.

• Egg White: Creates smooth, glossy marshmallow texture with stable structure.
• Granulated Sugar: Sweetens and stabilizes marshmallow meringue.
• Cream of Tartar: Helps stabilize egg whites and create fluffy consistency.
• Vanilla Extract: Adds subtle, warm flavor to marshmallow filling.

• Butter: Creates smooth, creamy base for frosting.
• Powdered Sugar: Provides sweetness and smooth spreadable texture.
• Cocoa Powder: Delivers rich, deep chocolate flavor.
• Vanilla Extract: Enhances chocolate's complexity and adds depth.
• Milk: Adjusts frosting consistency for perfect piping or spreading.

Tools That Make Cinnamon Graham Smore Cupcakes Stand Out

• Stand Mixer or Hand Mixer: Essential for creaming butter, mixing batter, and whipping marshmallow filling.
• Large Mixing Bowls: Perfect for combining dry and wet ingredients.
• Cupcake Pan: Holds your cupcake liners for baking.
• Cupcake Liners: Creates individual cupcake shells.
• Heatproof Bowl: Used for marshmallow filling preparation over simmering water.
• Saucepan: Provides heat for creating marshmallow mixture.
• Sharp Knife: Helps hollow out cupcake centers.
• Piping Bag with Round Tip: Fills cupcakes and decorates with marshmallow and frosting.
• Whisk: Combines dry ingredients and marshmallow mixture.
• Wire Rack: Allows cupcakes to cool completely.
• Sifter: Removes lumps from powdered sugar and cocoa powder.
• Spatula: Helps scrape and mix ingredients thoroughly.

Divine Cinnamon Graham Smore Cupcakes Recipe

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• Total Time: 50 minutes
• Yield: 13 1x

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Description

Irresistible cinnamon graham s’more cupcakes bring campfire magic straight to your dessert plate. Rich chocolate, marshmallow, and graham cracker layers combine in a delightful treat sure to enchant you.

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Ingredients

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• 1 large egg
• 1 egg white
• ¾ cup all-purpose flour
• ½ cup (113 g) granulated sugar
• ¼ cup (57 g) unsalted butter, softened
• ¼ cup (57 g) graham cracker crumbs
• ¼ cup (57 g) granulated sugar
• ¼ cup (60 ml) milk
• ¼ cup (60 ml) milk
• 2 ½ cups powdered sugar
• 4 tbsps (57 g) unsalted butter, softened
• 4 tbsps (60 ml) milk
• 1 tsp vanilla extract
• 1 tsp baking powder
• ¾ tsp ground cinnamon
• ¼ tsp salt
• ¼ tsp cream of tartar
• ¼ tsp vanilla extract
• ¼ cup cocoa powder
• 1/8 tsp cream of tartar

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Instructions

1. Cupcake Preparation: Preheat oven to 350F (175C) and line cupcake pan with liners. Cream butter and sugar until fluffy, then incorporate egg and vanilla. Whisk dry ingredients (cinnamon, salt, baking powder, flour, graham cracker crumbs) separately. Gradually fold dry ingredients into butter mixture, alternating with milk. Mix until just combined.
2. Baking Process: Distribute batter evenly among cupcake liners, filling two-thirds full. Bake for 18-20 minutes until toothpick emerges clean. Allow cupcakes to cool in pan for 5 minutes, then transfer to wire rack.
3. Marshmallow Filling Creation: Whisk egg white, sugar, and cream of tartar over simmering water until sugar dissolves. Remove from heat and beat until stiff peaks form, adding vanilla in final moments. Transfer to piping bag with round tip.
4. Cupcake Filling Technique: Carefully hollow out cooled cupcake centers without piercing bottom. Pipe marshmallow filling into each cavity.
5. Chocolate Buttercream Construction: Smooth softened butter, then sift powdered sugar and cocoa powder. Gradually incorporate dry ingredients, mixing on low speed. Add vanilla and milk to achieve desired consistency.
6. Final Assembly: Generously frost filled cupcakes with chocolate buttercream. Optionally garnish with graham cracker crumbs or mini marshmallows for authentic s’mores presentation.

Notes

• Avoid overmixing the batter and strictly follow the mixing times to maintain moisture and prevent tough, dense cupcakes.
• Ensure egg whites are at room temperature for maximum volume and use a clean, grease-free bowl when whipping to achieve perfect stiff peaks.
• Use an accurate oven thermometer to verify the exact temperature, as slight variations can significantly impact cupcake texture and rise.
• Replace all-purpose flour with gluten-free flour blend for celiac-friendly version, and swap butter with dairy-free alternatives for vegan adaptation.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 250
• Sugar: 22 g
• Sodium: 150 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 40 mg