Description
Cozy up with these Cinnamon Graham S’more Cupcakes — a delightful twist on the classic campfire treat! Soft cinnamon-spiced cupcakes with a hint of graham cracker crumble, topped with fluffy homemade marshmallow and rich chocolate frosting. Perfect for bringing that nostalgic s’mores vibe anytime.
Ingredients
Cupcake:
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1/4 cup unsalted butter, softened
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1/2 cup granulated sugar
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1 large egg
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1 tsp vanilla extract
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3/4 tsp ground cinnamon
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1/4 tsp salt
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1 tsp baking powder
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3/4 cup all purpose flour
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1/4 cup graham cracker crumbs
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6 tbsp milk
Marshmallow:
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1 large egg white
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1/4 cup granulated sugar
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1/8 tsp cream of tartar
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1/4 tsp vanilla extract
Frosting:
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4 tbsp unsalted butter, softened
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2 1/2 cups powdered sugar
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1/4 cup cocoa powder
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1/4 tsp vanilla extract
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4 tbsp milk
Instructions
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Make the Cupcakes:
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Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
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In a bowl, cream the softened butter and sugar until fluffy.
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Beat in the egg and vanilla extract until combined.
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In a separate bowl, whisk together cinnamon, salt, baking powder, flour, and graham cracker crumbs.
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Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
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Divide batter evenly into cupcake liners (about 12). Bake for 15-18 minutes or until a toothpick inserted comes out clean. Cool completely.
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Prepare the Marshmallow Topping:
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In a clean bowl, beat egg white with cream of tartar until soft peaks form.
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Gradually add sugar, continuing to beat until stiff, glossy peaks form.
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Beat in vanilla extract.
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Make the Frosting:
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In a bowl, beat softened butter until creamy.
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Gradually add powdered sugar and cocoa powder, alternating with milk, beating until smooth and spreadable.
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Beat in vanilla extract.
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Assemble:
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Frost cooled cupcakes with chocolate frosting.
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Pipe or spoon marshmallow topping over frosting. Optionally, lightly toast marshmallow with a kitchen torch or under the broiler for a few seconds (watch carefully).
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Notes
Use fresh eggs for best marshmallow results.
Be careful not to overbake cupcakes to keep them moist.
To toast marshmallow topping, a quick pass with a torch adds an authentic s’mores touch.
Store cupcakes refrigerated if not serving immediately; bring to room temp before eating.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American