I love s’mores! If you haven’t tried these S’mores Cookie Bars, they’re worth a look. I’m always on the hunt for new treats that capture the flavors of classic s’mores, and these cupcakes are simple, fun, and delicious.
(Those are graham cracker chunks inside!)
S’MORES CUPCAKES
These cupcakes combine a light vanilla cake with crunchy graham-cracker pieces and a fluffy marshmallow frosting. They’re easy to prepare and perfect for gatherings or a weekend treat.
- 1 box white cake mix (plus eggs, oil, and water as the box directs)
- 6 graham crackers, broken into large chunks
- Optional: chocolate chips or small chocolate pieces
Marshmallow Crème Frosting
- 1/2 cup (1 stick) unsalted butter, softened
- 1 (7 oz) jar marshmallow crème
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 4–6 tablespoons milk, as needed for consistency
Preheat the oven and prepare cupcake tins as directed on the cake mix box. Prepare the cake batter following the package instructions. Once the batter is mixed, fold in the broken graham cracker pieces. If you like, stir in a handful of chocolate chips for extra chocolate flavor. Spoon the batter into the cupcake liners and bake according to the package directions. Allow the cupcakes to cool completely before frosting.
Marshmallow Crème Frosting Instructions
In a mixing bowl, beat the softened butter until smooth. Add the marshmallow crème and vanilla, beating until fully combined. Gradually add the powdered sugar and continue to beat. Add milk one tablespoon at a time until the frosting reaches the desired spreading consistency—smooth and fluffy, but still able to hold a swirl.
Frost the cooled cupcakes with the marshmallow crème frosting. For extra s’mores flavor and texture, sprinkle a few chocolate chips on top, drizzle with melted chocolate, and finish with a sprinkle of crushed graham cracker.
These cupcakes deliver the nostalgic taste of s’mores in cupcake form: crunchy graham pieces, soft cake, and pillowy marshmallow frosting. Enjoy!