If you love the nostalgic flavors of a classic s’more but want to enjoy them in a fun, portable way, these Cinnamon Graham S’more Cupcakes are exactly what you need. Imagine the warm, cozy taste of cinnamon-spiced graham crackers, the rich sweetness of chocolate frosting, and a fluffy marshmallow topping—all wrapped up in a moist cupcake. It’s a dessert that brings the joy of a campfire treat indoors, perfect for anytime you crave a little comfort with a twist.

These cupcakes balance just the right amount of spice from cinnamon and graham cracker crumbs in the batter, giving a subtle but distinctive flavor that pairs beautifully with the creamy cocoa frosting. The crowning glory is the marshmallow fluff—a soft, glossy meringue that adds a light, airy sweetness and a dramatic finish. Whether you’re making them for a party, a special occasion, or simply to satisfy your sweet tooth, these cupcakes are sure to impress both in taste and presentation.

Why You’ll Love This Recipe

Unique Flavor Combo – Cinnamon and graham crackers add warmth and depth to classic s’more flavors.
Light and Moist Cupcakes – The milk and balanced ingredients ensure a soft, tender crumb.
Show-Stopping Marshmallow Topping – A homemade meringue that’s fluffy and slightly toasted if desired.
Rich Chocolate Frosting – Cocoa powder adds an intense chocolate punch without overwhelming sweetness.
Perfect for Any Occasion – Great for summer parties, cozy fall nights, or anytime s’more cravings hit.

Ingredients

Cupcake

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

Marshmallow Topping

Large egg white
Granulated sugar
Cream of tartar
Vanilla extract

Frosting

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

Variations

Toast the marshmallow topping with a kitchen torch for an authentic campfire look and flavor.
Add mini chocolate chips to the cupcake batter for extra chocolate bursts.
Use flavored graham crackers like honey or cinnamon for varied taste.
Try a cream cheese frosting instead of chocolate for a tangy twist.
Top with crushed graham crackers or a chocolate drizzle for extra texture.

How to Make the Recipe

Step 1: Prepare the Cupcake Batter

Preheat oven to 350°F (175°C). In a bowl, cream softened butter and sugar until light and fluffy. Beat in the egg and vanilla extract.

Step 2: Combine Dry Ingredients

In a separate bowl, whisk together cinnamon, salt, baking powder, flour, and graham cracker crumbs.

Step 3: Mix Batter

Alternately add dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Mix until just combined.

Step 4: Bake

Line a muffin tin with cupcake liners and fill each about two-thirds full. Bake for 15-18 minutes or until a toothpick inserted comes out clean. Cool completely.

Step 5: Make Marshmallow Topping

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

Step 6: Prepare Frosting

Beat softened butter with powdered sugar and cocoa powder. Add vanilla and milk, mixing until smooth and fluffy.

Step 7: Assemble

Frost cooled cupcakes with chocolate frosting. Pipe or spoon marshmallow topping on top. Optionally, toast marshmallow with a kitchen torch until golden.

Tips for Making the Recipe

Use room temperature ingredients for smooth mixing.
Don’t overmix the batter to keep cupcakes tender.
Ensure no yolk gets into the egg white for marshmallow topping to whip properly.
Use a stand mixer or electric hand mixer for marshmallow meringue.
Cool cupcakes completely before frosting to prevent melting.

How to Serve

Serve these cupcakes chilled or at room temperature as a delightful dessert or party treat. They pair perfectly with hot chocolate, coffee, or a cold glass of milk. The toasted marshmallow topping adds an impressive finishing touch to wow guests.

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 5 days. If refrigerated, bring to room temp before serving.

Freezing

Cupcakes can be frozen unfrosted for up to 3 months. Thaw overnight in the fridge, then frost and top with marshmallow before serving.

Reheating

Marshmallow topping is best served fresh; avoid reheating. Warm cupcakes slightly in the microwave if desired.

FAQs

1. Can I use egg whites from a carton?

Fresh egg whites whip better for marshmallow topping, but pasteurized carton whites can work in a pinch.

2. How do I toast marshmallow topping without a torch?

Use the oven’s broiler for 1–2 minutes, watching carefully to avoid burning.

3. Can I make this recipe dairy-free?

Substitute butter with dairy-free margarine and use plant-based milk.

4. How do I store cupcakes with marshmallow topping?

Keep in an airtight container at room temperature to avoid moisture buildup.

5. Can I add chocolate chips to the batter?

Yes! Mini chocolate chips work best and add extra chocolate bursts.

6. Is it safe to eat raw egg whites in marshmallow topping?

This recipe uses raw egg whites; you can use pasteurized eggs or meringue powder for safety concerns.

7. Can I prepare the marshmallow topping in advance?

It’s best made fresh, but can be stored in the fridge for up to a day; rewhip before using.

8. Can I use boxed cake mix instead of scratch?

Yes, choose a vanilla or spice cake mix and add cinnamon and graham cracker crumbs for flavor.

9. How long do cupcakes last?

Up to 5 days refrigerated; best within 2 days at room temperature.

10. Can I double the recipe?

Yes, simply double all ingredients and bake in two muffin tins.

Conclusion

Cinnamon Graham S’more Cupcakes are a delicious and inventive way to enjoy the classic campfire treat all year round. With a tender cinnamon-infused cake, rich chocolate frosting, and a light, fluffy marshmallow topping, these cupcakes deliver every element of a s’more in one delightful bite. Perfect for parties, celebrations, or cozy nights at home, they bring both nostalgia and excitement to your dessert table.