Congratulations, you’re in the right place if your idea of heaven includes gooey marshmallows, rich chocolate, and buttery graham crackers. These s’mores cupcakes are a handheld celebration of that nostalgic fireside treat, made even more indulgent with a surprise marshmallow filling and dreamy chocolate frosting. They’re perfect for birthdays, backyard barbecues, or just because it’s Tuesday and you deserve a treat.
These graham cracker cupcakes strike a magical balance between tender crumb and toasty flavor, while the chocolate frosting swirls on top like a campfire finale. Ready to make dessert history?
Why You’ll Love These S’mores Cupcakes
- That marshmallow filling! One bite and you’ll understand.
- From-scratch flavor – no shortcuts, all the cozy vibes.
- Fun and nostalgic – a hit with kids and grown-up sweet tooths alike.
- Cupcake recipe perfection – moist, flavorful, and fluffy.
Ingredients
Cupcakes:
- 1¼ cups (156 g) cake flour
- 1 cup (120 g) graham flour
- ½ cup (110 g) dark brown sugar, loosely packed
- 1 tsp baking powder
- ¾ tsp baking soda
- ¾ tsp kosher salt
- ¼ tsp ground cinnamon
- ¾ cup (170 g) unsalted butter, softened
- 2 large eggs
- ⅔ cup (153 g) sour cream
- ½ cup (122 g) milk
- ¼ cup (85 g) honey
- 2 tsp vanilla extract
Filling:
- ≈ 1 cup marshmallow creme or homemade marshmallow sauce
Frosting:
- 1 cup (227 g) unsalted butter, softened
- ½ tsp kosher salt
- ¾ cup (65 g) unsweetened cocoa powder
- 4 cups (480 g) powdered sugar
- ¼ cup (60 g) heavy whipping cream
- 1 tsp vanilla extract
- ≈ 1 cup micro-marshmallows, for garnish
How to Make S’mores Cupcakes
- Preheat & prep: Set oven to 350°F (175°C). Line cupcake pans with paper liners.
- Mix the dry base: In your mixer, combine both flours, brown sugar, baking powder, baking soda, salt, and cinnamon. Mix with butter until the texture resembles damp sand.
- Add wet ingredients: Beat in eggs until smooth. Then add sour cream, milk, honey, and vanilla. Mix on medium-high for 2–3 minutes to create an airy batter.
- Bake: Fill cupcake liners two-thirds full. Bake 16–20 minutes or until a toothpick comes out clean. Let cool completely.
- Fill with marshmallow magic: Remove the centers with a cupcake corer or spoon and fill with marshmallow creme or sauce.
- Frost and garnish: Beat butter, salt, and cocoa with 1/3 of the powdered sugar. Gradually add the remaining sugar. Mix in cream and vanilla, then beat until fluffy. Pipe onto cooled cupcakes and top with mini marshmallows.
Campfire Tips for Sweet Success
- Don’t overmix the batter—air is your friend for fluffy cupcakes.
- Room temp ingredients = happy batter.
- Feeling extra? Torch the micro-marshmallows for a true campfire finish.
- No graham flour? Sub with crushed graham crackers for a similar texture.
A Fireside Favorite from Olivia’s Kitchen
Growing up, we ended every summer evening with sticky fingers and chocolate-smeared grins around the backyard fire pit. These cupcakes capture that memory perfectly. I made a batch once for a bake sale, and they disappeared faster than marshmallows on a stick—one mom even asked if I could make them for her wedding shower. That’s when I knew this cupcake recipe was something special.
What to Serve With S’mores Cupcakes
- Iced coffee or cold brew to cut the sweetness.
- Strawberries or raspberries for a fruity contrast.
- Chocolate milk – because why not go all in?
- Vanilla bean ice cream for a cupcake à la mode.
How to Store Your Cupcakes
These cupcakes are best the day they’re made, but can be stored in an airtight container at room temperature for 1–2 days. If it’s warm out, store in the fridge and let them come to room temperature before serving.
Want to prep ahead? Bake and cool the cupcakes, then freeze (unfilled, unfrosted) for up to 2 months. Thaw, fill, frost, and serve like fresh.
FAQs About S’mores Cupcakes
Can I make these gluten-free?
Yes! Use a 1:1 gluten-free baking flour and substitute gluten-free graham crackers or almond flour for the graham flour.
Can I use marshmallows instead of creme?
Sure! Melted mini marshmallows can be used as a gooey center, just be careful with the consistency.
How can I toast the marshmallows?
Use a kitchen torch or place briefly under the broiler—watch closely!
Can I skip the filling?
You can, but that marshmallow center brings the campfire magic.
Cupcake Joy, No Campfire Required
With their buttery graham base, fluffy marshmallow filling, and luscious chocolate frosting, these s’mores cupcakes are pure joy in a wrapper. Whether reliving summer nights or baking up love for a special occasion, this cupcake recipe brings smiles with every bite. So go ahead—grab a whisk and make something s’more-velous.
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Bring the Campfire to Your Kitchen: S’mores Cupcakes That Wow Every Time
- Total Time: 1 hour 15 minutes (including cooling and decorating)
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
S’mores Cupcakes capture all the magic of the classic campfire treat in a handheld dessert. Featuring graham-flavored cake, gooey marshmallow filling, and rich chocolate frosting, they’re an indulgent, nostalgic treat perfect for any celebration.
Ingredients
Cupcakes:
-
1¼ cups (156 g) cake flour
-
1 cup (120 g) graham flour
-
½ cup (110 g) dark brown sugar, loosely packed
-
1 tsp baking powder
-
¾ tsp baking soda
-
¾ tsp kosher salt
-
¼ tsp ground cinnamon
-
¾ cup (170 g) unsalted butter, softened
-
2 large eggs
-
⅔ cup (153 g) sour cream
-
½ cup (122 g) milk
-
¼ cup (85 g) honey
-
2 tsp vanilla extract
Filling:
-
≈ 1 cup marshmallow creme or homemade marshmallow sauce
Frosting:
-
1 cup (227 g) unsalted butter, softened
-
½ tsp kosher salt
-
¾ cup (65 g) unsweetened cocoa powder
-
4 cups (480 g) powdered sugar
-
¼ cup (60 g) heavy whipping cream
-
1 tsp vanilla extract
-
≈ 1 cup micro-marshmallows, for garnish
Instructions
-
Preheat oven to 350°F (175°C). Line cupcake pans with paper liners.
-
Mix flours, brown sugar, baking powder, baking soda, salt, and cinnamon. Blend in butter until texture is sandy.
-
Beat in eggs, then add sour cream, milk, honey, and vanilla. Mix for 2–3 minutes until fluffy.
-
Fill liners two-thirds full. Bake 16–20 minutes. Cool completely.
-
Use a cupcake corer to remove centers and fill with marshmallow creme.
-
For frosting, beat butter, salt, and cocoa. Gradually add powdered sugar. Mix in cream and vanilla. Beat until fluffy.
-
Pipe frosting onto cupcakes and top with micro-marshmallows.
Notes
Use room temperature ingredients for better mixing.
Sub crushed graham crackers if graham flour is unavailable.
Don’t skip the filling—it adds the gooey surprise.
Use a kitchen torch for a toasty marshmallow finish.
Cupcakes can be frozen unfilled and unfrosted.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American