Cinnamon Graham S’more Cupcakes: A Cozy Twist on a Classic Campfire Treat

Imagine all the nostalgic flavors of a classic s’more — crunchy graham crackers, toasted marshmallows, and rich chocolate — transformed into a beautifully crafted cupcake. These Cinnamon Graham S’more Cupcakes combine the warmth of cinnamon-spiced cake with a fluffy marshmallow topping and a luscious chocolate frosting. Every bite is a perfect harmony of spice, sweetness, and creaminess, wrapped up in a portable and elegant dessert that’s sure to delight both kids and adults alike.

This recipe captures the essence of camping nights and cozy gatherings, but in a refined, bakery-style form. The cinnamon and graham cracker crumbs in the cupcake batter add a subtle warmth and texture, while the homemade marshmallow meringue frosting provides a light, airy contrast to the rich chocolate buttercream. These cupcakes are a fun way to bring a bit of whimsy and comfort into your kitchen any time of year. Whether you’re baking for a special occasion, a family get-together, or just because you love s’mores, these cupcakes are bound to impress with their unique layers of flavor and texture.

Why You’ll Love This Recipe

1. All the Flavors of a S’more in Cupcake Form – Combines cinnamon, graham cracker, marshmallow, and chocolate perfectly.
2. Light and Fluffy Marshmallow Topping – Made from scratch for an authentic toasted marshmallow flavor.
3. Rich, Chocolatey Frosting – Balances the sweetness with deep cocoa notes.
4. Soft and Moist Cupcake Base – Infused with cinnamon and graham cracker crumbs for texture and warmth.
5. Great for Any Occasion – Elegant enough for parties but comforting enough for casual snacking.

Ingredients

Cupcake

• Unsalted butter (softened)
• Granulated sugar
• Large egg
• Vanilla extract
• Cinnamon
• Salt
• Baking powder
• All-purpose flour
• Graham cracker crumbs
• Milk

Marshmallow

• Large egg white
• Granulated sugar
• Cream of tartar
• Vanilla extract

Frosting

• Unsalted butter (softened)
• Powdered sugar
• Cocoa powder
• Vanilla extract
• Milk

Variations

• Toasted Marshmallow Flavor: Lightly toast the marshmallow frosting with a kitchen torch before serving.
• Peanut Butter Swirl: Add a swirl of peanut butter into the frosting for a nutty twist.
• Vegan Version: Use aquafaba in place of egg whites and plant-based butter and milk substitutes.
• Chocolate Graham Cracker Cupcakes: Add cocoa powder to the cupcake batter for a chocolate base.
• Add Fresh Berries: Top with raspberries or strawberries for a fresh contrast.

How to Make the Recipe

Step 1: Make the Cupcakes

Cream softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing well. In a separate bowl, combine cinnamon, salt, baking powder, flour, and graham cracker crumbs. Gradually add dry ingredients alternately with milk to the butter mixture, mixing just until combined. Divide the batter into a lined cupcake pan and bake at 350°F (175°C) for 18-20 minutes or until a toothpick comes out clean. Let cool completely.

Step 2: Prepare the Marshmallow Topping

In a clean bowl, beat egg white and cream of tartar until soft peaks form. Gradually add granulated sugar and continue beating until stiff, glossy peaks form. Stir in vanilla extract.

Step 3: Make the Chocolate Frosting

Beat softened butter until creamy. Gradually add powdered sugar and cocoa powder, mixing well. Add vanilla extract and milk, beating until light and fluffy.

Step 4: Assemble the Cupcakes

Frost the cooled cupcakes with a thin layer of chocolate frosting. Pipe or spoon the marshmallow topping on top, creating peaks. Optional: use a kitchen torch to toast the marshmallow topping lightly.

Tips for Making the Recipe

• Use room temperature ingredients for smoother batter and frosting.
• Be careful not to overmix the cupcake batter to keep it tender.
• Ensure your bowl and beaters are clean and grease-free when whipping egg whites.
• Toast marshmallow topping gently with a kitchen torch for best flavor without burning.
• Store cupcakes in an airtight container to keep marshmallow topping fresh.

How to Serve

Serve these cupcakes slightly chilled or at room temperature. They make an excellent dessert for gatherings, afternoon tea, or as a fun treat for kids. Pair with a glass of cold milk or hot cocoa to enhance the cozy flavors. Toasting the marshmallow topping right before serving adds a beautiful, authentic touch.

Make Ahead and Storage

Storing Leftovers

Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. If refrigerated, bring to room temperature before serving for best texture.

Freezing

Cupcakes can be frozen without marshmallow topping for up to 2 months. Thaw overnight in the fridge, then frost and add marshmallow topping fresh.

Reheating

Marshmallow frosting is best served fresh and not reheated. Warm cupcakes slightly before frosting if desired.

FAQs

1. Can I use pasteurized egg whites for the marshmallow?
   Yes, pasteurized egg whites work well and are safer for consumption.
2. What if I don’t have graham cracker crumbs?
   You can crush regular graham crackers or substitute with digestive biscuits.
3. Can I make these cupcakes gluten-free?
   Substitute the all-purpose flour with a gluten-free flour blend.
4. How do I prevent the marshmallow from deflating?
   Use cream of tartar and beat until stiff peaks form; add sugar gradually.
5. Can I make the frosting ahead of time?
   Yes, store it covered in the fridge and bring to room temperature before using.
6. Is it necessary to use a kitchen torch for toasting?
   No, you can skip toasting or carefully use the oven broiler instead.
7. Can I use milk alternatives?
   Yes, almond, soy, or oat milk work fine in the cupcake and frosting.
8. How long do these cupcakes last?
   Best enjoyed within 4 days when stored properly.
9. Can I double the recipe?
   Absolutely, just adjust baking times and quantities accordingly.
10. What’s the best way to pipe marshmallow topping?
    Use a sturdy piping bag with a large star or round tip for beautiful peaks.

Conclusion

Cinnamon Graham S’more Cupcakes perfectly capture the spirit of a classic campfire treat with a sophisticated twist. The cozy cinnamon and graham cracker cupcake base paired with light, fluffy marshmallow topping and rich chocolate frosting create a delightful balance of flavors and textures. Easy to make and utterly delicious, these cupcakes are perfect for sharing with family and friends or enjoying as a special indulgence. Whether you toast the marshmallow or leave it soft and pillowy, these cupcakes are sure to become a beloved favorite in your baking repertoire.

Print