Graham Cracker Cupcakes with Buttercream frosting

When you almost want a s’more, but maybe something a little less traditional (and sticky)?

I recommend the lighter approach – just a little graham in your life could save you from a sticky marshmallow disaster in the future. 😉

I mean who had even heard of a graham cracker cupcake? Sounds dry.
IT’S NOT THOUGH! Duh. Why would I give you a bad recipe? Come on guys.

019_FGI found this recipe thinking that I was going to make the marshmallow frosting that is in the original recipe, but since I didn’t have any of those ingredients in my house, I decided to do a plain buttercream. Not only did it pair really well, but it let the cupcake flavor really speak for itself. Cinnamon graham cracker taste in a cupcake! I had also toyed with making the frosting cinnamon as well, but I think I made the right choice by not doing that – I think it would’ve been overkill.


Recipe via Baked by Rachel
Yield: 24 cupcakes

What You’ll Need: 

  • For the Cupcakes
    1 cup (2 sticks) unsalted butter, softened
  • 2 cups sugar
  • 4 eggs (room temp)
  • 4 tsp vanilla
  • 1 tbsp cinnamon
  • ¾ tsp salt
  • 4 tsp baking powder
  • 3 cups all-purpose flour
  • 1 cup graham cracker crumbs
  • 1 ½ cups milk
    For the Frosting
  • 1 cup (2 sticks) butter, softened
  • 1 ½-¾ cups confectioner’s sugar
  • 2-3 tbsp milk (as needed)
  • 1 tsp vanilla
    optional: dark chocolate kisses for garnish!

The How-To: 

  1. Preheat the oven to 350°F
  2. Cream the butter and the sugar together. Add the egg and vanilla.
  3. In a separate bowl, whisk the flour, graham cracker, baking powder, salt & cinnamon together.
  4. Switching off, add in the flour mixture and then the milk into the batter.
  5. In a lined cupcake pan, fill each cupcake spot ¾ of the way full. Bake for 18-20 minutes. Cool!
  6. Frosting: Using a hand mixer or stand mixer, cream the butter first – then add the sugar, vanilla and milk. Beat until fluffy!
  7. Frost like a boss, then eat!

Side note, buy pre-crumbled graham cracker crumbs. Save yourself the hassle. But, if you don’t do that, put the graham crackers in a ziploc bag or something and use a rolling pin or a wine bottle to crush em all up nice. Or a food processor, but that’s extra tech you might not have – I don’t know your life!

<3 Rhi

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