Cinnamon Graham S’more Cupcakes Recipe

If you’ve ever craved the nostalgic taste of a campfire s’more but wanted something a little more elevated (and way less messy), then this Cinnamon Graham S’more Cupcakes Recipe is exactly what you need. These cupcakes bring together the warm spice of cinnamon, the crunch of graham cracker crumbs, and a rich chocolate frosting, all with a surprise marshmallow center that oozes with gooey goodness.

Perfect for cozy nights, birthday parties, or just because you deserve a treat, these Cinnamon Graham S’more Cupcakes deliver a layered dessert experience in every bite. In this article, we’ll guide you through everything from ingredients and tools to step-by-step instructions, pro baking tips, and FAQs. By the end, you’ll not only know how to make these cupcakes but master them like a pro.

Contents

• 1 Cinnamon Graham S’more Cupcakes Recipe
  • 1.1 Description
  • 1.2 Ingredients
  • 1.3 Instructions
  • 1.4 Notes
  • 1.5 Did you make this recipe?
• 2 Key Ingredients in the Cinnamon Graham S’more Cupcakes Recipe
  • 2.1 Essential Cinnamon Graham S’more Cupcakes Ingredients
  • 2.2 Marshmallow Filling & Chocolate Frosting Ingredients
• 3 Must-Have Equipment for This Recipe
  • 3.1 Tools to Bake and Decorate with Ease
  • 3.2 How Each Tool Enhances Your Baking Game
• 4 Step-by-Step Cinnamon Graham S’more Cupcakes Preparation Guide
  • 4.1 Making the Cinnamon Graham Cupcake Base
  • 4.2 Common Baking Mistakes to Avoid
• 5 Creating the Perfect Marshmallow Filling
  • 5.1 Cooking the Egg White Mixture Safely
  • 5.2 Filling the Cinnamon Graham S’more Cupcakes Without a Mess
• 6 Whipping Up the Chocolate Frosting
  • 6.1 Crafting the Creamy Chocolate Topper
  • 6.2 Getting the Consistency Just Right
• 7 Assembly and Presentation Tips
  • 7.1 Putting It All Together
  • 7.2 Simple Decoration Ideas
• 8 Storing and Serving Your S’more Cupcakes
  • 8.1 Best Practices for Storage
  • 8.2 When and How to Serve
• 9 Troubleshooting and Expert Tips
  • 9.1 Why Didn’t My Cinnamon Graham S’more Cupcakes Rise?
  • 9.2 Why Is My Marshmallow Filling Runny?
  • 9.3 Frosting Issues?
  • 9.4 Cinnamon Graham S’more Cupcakes Came Out Dry?
  • 9.5 What is the secret to good cupcakes?
  • 9.6 What makes cupcakes so special?
  • 9.7 What can I add to cupcakes to make them better?
  • 9.8 What makes cupcakes dry?

Cinnamon Graham S’more Cupcakes Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Kaylee
• Total Time: 45 minutes
• Yield: 6 cupcakes

Pin Recipe

Print Recipe

Description

Cinnamon Graham S’more Cupcakes are moist cinnamon-spiced treats filled with gooey marshmallow and topped with rich chocolate frosting. Perfect for any occasion.

---

Ingredients

Cupcake:

1/4 cup unsalted butter, softened

1/2 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

3/4 teaspoon cinnamon

1/4 teaspoon salt

1 teaspoon baking powder

3/4 cup all-purpose flour

1/4 cup graham cracker crumbs

6 tablespoons milk

Marshmallow Filling:

1 large egg white

1/4 cup granulated sugar

1/8 teaspoon cream of tartar

1/4 teaspoon vanilla extract

Frosting:

4 tablespoons unsalted butter, softened

2 1/2 cups powdered sugar

1/4 cup cocoa powder

1/4 teaspoon vanilla extract

4 tablespoons milk

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350°F. Line a 6-cup cupcake pan with liners.

2. In a large bowl, cream butter and sugar until fluffy.

3. Mix in the egg and vanilla, scraping sides as needed.

4. Add dry ingredients and mix just until combined.

5. Slowly pour in milk and stir until smooth.

6. Scoop batter evenly into liners.

7. Bake for 18–20 minutes. Let cool on a wire rack.

8. In a heatproof bowl, combine egg white, sugar, and cream of tartar over simmering water.

9. Whisk until sugar dissolves and mixture is warm to touch.

10. Remove from heat and beat until stiff peaks form. Add vanilla.

11. Hollow out cupcake centers with a knife.

12. Pipe marshmallow filling into each cupcake.

13. Cream butter for frosting. Sift in powdered sugar and cocoa.

14. Add vanilla and milk until desired consistency is reached.

15. Frost each cupcake and serve.

Notes

Use a pastry torch to toast the marshmallow for an authentic s’mores finish.

Store cupcakes in an airtight container for up to 2 days at room temperature or 5 days in the fridge.

• Prep Time: 25 minutes
• Cook Time: 18 minutes
• Category: Cupcake Recipes
• Method: Baking
• Cuisine: American

Key Ingredients in the Cinnamon Graham S’more Cupcakes Recipe

Essential Cinnamon Graham S’more Cupcakes Ingredients

To make these cupcakes unforgettable, each ingredient has a purpose. The combination of textures and flavors starts with a carefully curated cupcake batter.

• Unsalted Butter (¼ cup, softened): This brings in richness and moisture. Make sure it’s at room temperature to blend smoothly with sugar.
• Granulated Sugar (½ cup): Sweetens and contributes to the tender crumb of the cupcake.
• Large Egg: Acts as a binder and gives structure to the batter, ensuring your Cinnamon Graham S’more Cupcakes hold together without becoming dense.
• Vanilla Extract (1 tsp): Adds depth and rounds out the cinnamon flavor.
• Cinnamon (¾ tsp): The star spice in this recipe, cinnamon brings warmth and richness that elevates the graham flavor.
• Salt (¼ tsp): Just enough to enhance sweetness and balance flavors.
• Baking Powder (1 tsp): Helps the cupcakes rise beautifully in the oven.
• All-Purpose Flour (¾ cup): A strong base that keeps the structure soft yet firm.
• Graham Cracker Crumbs (¼ cup): Crushed fine, they add texture and the signature s’more flavor.
• Milk (6 tbsp): Adds moisture and helps bring the batter together without making it runny.

Together, these ingredients create a cupcake base that is soft, moist, and slightly spiced with just the right amount of crunch and body from the graham crumbs.

Marshmallow Filling & Chocolate Frosting Ingredients

Once the Cinnamon Graham S’more Cupcakes are baked, the real fun begins with a gooey marshmallow filling and creamy chocolate frosting. Here’s what you’ll need:

For the Marshmallow Center:

• Egg White (1 large): Whips up into a fluffy meringue when combined with sugar and cream of tartar.
• Granulated Sugar (¼ cup): Dissolves into the egg white to create a smooth, glossy filling.
• Cream of Tartar (⅛ tsp): Stabilizes the egg whites, helping them form stiff peaks.
• Vanilla Extract (¼ tsp): Infuses the marshmallow with a subtle sweetness and aroma.

For the Chocolate Frosting:

• Unsalted Butter (4 tbsp, softened): The creamy base of your frosting.
• Powdered Sugar (2½ cups): Adds volume and sweetness.
• Cocoa Powder (¼ cup): Gives the frosting its rich chocolate flavor.
• Vanilla Extract (¼ tsp): Rounds out the chocolate flavor.
• Milk (4 tbsp): Controls the consistency, making it easy to pipe or spread.

Must-Have Equipment for This Recipe

Tools to Bake and Decorate with Ease

To bring your Cinnamon Graham S’more Cupcakes Recipe to life without hassle, having the right kitchen tools is essential. These basic yet powerful items will save time, improve precision, and help you achieve professional-quality results at home.

• Stand Mixer or Hand Mixer: Whether you’re creaming butter or whipping egg whites to stiff peaks, a mixer is your best friend. A stand mixer is hands-free and powerful, but a hand mixer will also do the job just fine.
• Piping Bag and Jumbo Piping Tips: For neat marshmallow filling and elegant frosting swirls, piping bags offer the most control. Jumbo tips add that professional bakery-style finish.
• Pastry Torch (Optional but Impressive): If you want that iconic toasted marshmallow flavor, a pastry torch adds a golden touch in seconds. Just be cautious when using it.
• Large Cookie Scoop: Ensures even cupcake batter portions, which leads to uniform baking. This tool also helps avoid mess when transferring batter to cupcake liners.
• Cupcake Pan with Liners: Choose a standard 6-cup muffin pan. Liners make cleanup easy and give your Cinnamon Graham S’more Cupcakes a clean, defined shape.
• Heatproof Mixing Bowl: Essential for preparing the marshmallow filling over simmering water without direct heat.
• Wire Cooling Rack: Allows air to circulate around the Cinnamon Graham S’more Cupcakes as they cool, preventing soggy bottoms and helping them set faster.

How Each Tool Enhances Your Baking Game

These tools aren’t just convenient they’re game-changers for both novice bakers and seasoned pros.

• Even Baking: A scoop ensures each cupcake is the same size, so they bake at the same rate and finish together.
• Professional Presentation: Piping bags and large tips help you frost with precision and flair.
• Efficient Workflow: A stand mixer can handle long mixing times and thicker frostings without tiring your arm.
• Creative Touch: The pastry torch gives your cupcakes that Instagram-worthy toasted marshmallow finish that screams gourmet.

With the ingredients ready and tools on hand, you’re all set to start baking. Up next, we’ll guide you through the full step-by-step cupcake preparation process, ensuring perfect results every time.

Step-by-Step Cinnamon Graham S’more Cupcakes Preparation Guide

Making the Cinnamon Graham Cupcake Base

Now that your ingredients are measured and your equipment is ready, it’s time to get baking. This section walks you through each step to create the perfect cupcake base for your Cinnamon Graham S’more Cupcakes Recipe.

1. Preheat and Prepare the Pan
Start by preheating your oven to 350°F. Line a standard 6-cup muffin pan with cupcake liners to make cleanup easy and maintain the shape of the Cinnamon Graham S’more Cupcakes.

2. Cream Butter and Sugar
In a large mixing bowl or stand mixer, cream ¼ cup of softened unsalted butter with ½ cup of granulated sugar. Beat until the mixture becomes light and fluffy, about 2-3 minutes. This step adds air to the batter, making the Cinnamon Graham S’more Cupcakes tender.

3. Add Egg and Vanilla
Mix in one large egg and 1 teaspoon of vanilla extract. Scrape the bowl occasionally to ensure everything is fully combined and smooth.

4. Add the Dry Ingredients
In a separate bowl, mix the dry ingredients: ¾ cup all-purpose flour, ¼ cup graham cracker crumbs, ¾ teaspoon cinnamon, ¼ teaspoon salt, and 1 teaspoon baking powder. Slowly add the dry mixture to the wet ingredients and mix until just combined.

5. Pour in the Milk
Gradually pour in 6 tablespoons of milk while continuing to mix at a low speed. This will smooth out the batter and give it a soft, pourable consistency. Be careful not to overmix—just stir until the batter is fully incorporated and no dry streaks remain.

6. Scoop and Bake
Using a large cookie scoop, fill each cupcake liner about ¾ full. This ensures even-sized cupcakes that bake uniformly. Place in the preheated oven and bake for 18 to 20 minutes.

7. Cool Properly
Once done, check with a toothpick—it should come out clean when inserted into the center. Let the Cinnamon Graham S’more Cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Common Baking Mistakes to Avoid

Even with a great recipe, a few missteps can sabotage your final results. Avoid these pitfalls:

• Overmixing the Batter: Overworking the flour activates too much gluten, making cupcakes tough instead of tender.
• Skipping the Sift: Lumpy flour or cocoa can affect your Cinnamon Graham S’more Cupcakes texture. Always sift dry ingredients when possible.
• Incorrect Oven Temperature: Use an oven thermometer if needed. Too hot and your cupcakes dome too quickly, too cool and they’ll turn out dense.
• Filling Liners Unevenly: Uneven batter distribution causes some cupcakes to overbake while others underbake. Use a scoop for precision.

With your Cinnamon Graham S’more Cupcakes bases baked to perfection, it’s time to move on to the star of the show—the gooey, marshmallow filling that gives this recipe its signature s’mores vibe.

Creating the Perfect Marshmallow Filling

Cooking the Egg White Mixture Safely

This marshmallow filling is light, fluffy, and absolutely essential to recreating that authentic s’mores experience. It’s made with simple ingredients, but the technique is key. Here’s how to get it just right.

1. Set Up a Double Boiler
Grab a heatproof bowl and set it over a saucepan of simmering water. The bowl should not touch the water. In this bowl, whisk together:

• 1 large egg white
• ¼ cup granulated sugar
• ⅛ teaspoon cream of tartar

Whisk constantly until the sugar is dissolved and the mixture is warm to the touch. You can test this by rubbing a bit between your fingers—it should feel smooth, not gritty.

2. Beat to Stiff Peaks
Remove the bowl from the heat. Use a hand mixer or stand mixer to beat the egg white mixture on high speed until stiff, glossy peaks form. This usually takes about 5 to 7 minutes. Add ¼ teaspoon of vanilla extract in the last 30 seconds to flavor your marshmallow fluff.

3. Cool Slightly
Let the mixture cool slightly before transferring it to a piping bag or a plastic zip-top bag with the corner snipped off. This gives it time to firm up just enough for easier handling.

Filling the Cinnamon Graham S’more Cupcakes Without a Mess

Once your cupcakes have completely cooled and your marshmallow is ready, it’s time to fill them. This step brings the gooey, melty center that takes this dessert to the next level.

1. Hollow the Centers
Using a small paring knife, cut a small cone out of the center of each cupcake. Don’t go all the way to the bottom—just deep enough to hold the marshmallow filling. Gently lift out the piece of cupcake and set it aside or discard.

2. Pipe in the Marshmallow
Using your prepared piping bag or zip-top bag, fill each hollowed-out cupcake with marshmallow fluff. Don’t overfill you want a generous but contained center.

3. Optional: Toast the Top
For added flavor and presentation, use a pastry torch to lightly toast the exposed marshmallow. This gives a golden-brown finish and intensifies the s’mores taste.

Now that the Cinnamon Graham S’more Cupcakes are filled with marshmallowy goodness, it’s time to top them off with rich, velvety chocolate frosting. Let’s get to it in the next section.

Whipping Up the Chocolate Frosting

Crafting the Creamy Chocolate Topper

What’s a s’more without chocolate? This frosting is rich, smooth, and just the right amount of sweet—perfect for topping your cinnamon graham cupcakes and sealing in that gooey marshmallow center. It’s also thick enough for piping but soft enough to spread.

1. Cream the Butter
Start by placing 4 tablespoons of softened unsalted butter in a large bowl or the bowl of your stand mixer. Beat it for about 1 to 2 minutes until creamy and slightly fluffy.

2. Sift and Mix the Dry Ingredients
In a separate bowl, sift together:

• 2½ cups powdered sugar
• ¼ cup unsweetened cocoa powder

This step helps avoid clumps in the frosting and keeps the texture smooth. Slowly add the sifted dry ingredients to the creamed butter, mixing on low speed to prevent a sugar cloud.

3. Add Vanilla and Milk
Add ¼ teaspoon vanilla extract to enhance the chocolate flavor. Then, slowly mix in 4 tablespoons of milk—one tablespoon at a time. This allows you to adjust the consistency to your preference.

4. Beat Until Smooth
Once everything is combined, increase the mixer speed and beat for 2 to 3 minutes until the frosting is light, fluffy, and easy to spread or pipe.

Pro Tip:
If your frosting feels too thick, add an extra splash of milk. If it’s too runny, mix in a bit more powdered sugar, one tablespoon at a time.

Getting the Consistency Just Right

Achieving the perfect frosting consistency depends on two key factors: the temperature of your butter and the balance between sugar and milk.

• Too Thick? Add more milk—sparingly—to loosen it up for easier spreading or piping.
• Too Thin? Add a tablespoon of powdered sugar and beat again until it thickens.
• Grainy Texture? Your powdered sugar might need extra sifting, or the butter may have been too cold.

Once it’s ready, use a jumbo piping tip to swirl the chocolate frosting on top of each marshmallow-filled cupcake. You can also use a butter knife for a rustic, spread-on look.

Assembly and Presentation Tips

Putting It All Together

Once your Cinnamon Graham S’more Cupcakes are cool and your fillings are ready, it’s time to assemble:

• Fill the Centers: Pipe marshmallow fluff into the hollowed-out cupcakes. Don’t overdo it—just enough to surprise in every bite.
• Frost with Style: Use a piping bag and jumbo tip to swirl the chocolate frosting on top. Start at the edge and move inward and upward for that classic cupcake look.
• Optional Toasting: Lightly torch the marshmallow if you want that signature toasted s’more flavor.

Simple Decoration Ideas

Presentation matters, even for homemade bakes:

• Sprinkle graham cracker crumbs on the frosting
• Top with a mini chocolate square
• Use rustic or printed cupcake liners for a themed touch

Once assembled, these Cinnamon Graham S’more Cupcakes are ready to impress. Up next, we’ll talk storage and serving suggestions to keep them fresh and fabulous.

Storing and Serving Your S’more Cupcakes

Best Practices for Storage

To keep your Cinnamon Graham S’more Cupcakes fresh and delicious, proper storage is key. These cupcakes have a soft marshmallow center and rich frosting, so here’s how to handle them:

• Room Temperature (Up to 2 Days): Store in an airtight container in a cool spot. Avoid direct sunlight or heat, which can melt the frosting and filling.
• Refrigeration (Up to 5 Days): If you’re using fresh egg whites for the marshmallow, refrigeration is a safer option. Place the Cinnamon Graham S’more Cupcakes in a sealed container. Let them come to room temperature before serving to restore softness.
• Freezing (Up to 1 Month): You can freeze the unfrosted cupcakes. Wrap each one in plastic wrap and place them in a zip-top bag. Thaw at room temperature, then add filling and frosting when ready.

When and How to Serve

These Cinnamon Graham S’more Cupcakes are ideal for a wide range of occasions—from casual get-togethers to cozy holidays. Their nostalgic flavor and fancy finish make them feel both familiar and special.

• Best Served Slightly Warm: If you want that gooey marshmallow experience, pop the Cinnamon Graham S’more Cupcakes (unfrosted) in the microwave for 5–7 seconds before frosting.
• Perfect For: Birthday parties, bake sales, fall gatherings, or just a weekend baking project with family.
• Serving Tip: Pair with hot cocoa or a cinnamon latte to enhance those cozy s’mores vibes.

Troubleshooting and Expert Tips

Why Didn’t My Cinnamon Graham S’more Cupcakes Rise?

Check your baking powder—if it’s expired, it won’t do its job. Also, avoid overmixing and make sure your oven is fully preheated.

Why Is My Marshmallow Filling Runny?

You likely didn’t beat it long enough. Make sure the egg white mixture is warm and smooth before whipping, and beat until stiff peaks form.

Frosting Issues?

• Too thick? Add milk slowly.
• Too thin? Add a bit more powdered sugar.
  Always sift dry ingredients for a smoother texture.

Cinnamon Graham S’more Cupcakes Came Out Dry?

They probably baked too long. Check at 18 minutes, and transfer to a cooling rack after 5 minutes in the pan.

With these tricks in mind, you’re ready to bake confidently and impress with every batch.

This Cinnamon Graham S’more Cupcakes Recipe brings together everything you love about a classic s’more and packages it into a warm, spiced cupcake that’s both cozy and indulgent. With a cinnamon-kissed graham base, a gooey marshmallow surprise, and a rich chocolate frosting swirl, each bite is a layered experience in flavor and texture.

Whether you’re baking for a fall gathering, a holiday treat table, or just for fun on the weekend, these Cinnamon Graham S’more Cupcakes are guaranteed to impress. And with all the tips, tools, and troubleshooting in this guide, you’ve got everything you need to make them perfectly—every time.

For More Delicious And Easy Recipes Follow Me In Facebook And Pinterest.