Since it’s summer time, I was thinking about the fun things we do during the summer, and do you know what came to mind? S’mores Cupcakes!

Smores! Who doesn’t love that combination of graham crackers and melted chocolate and roasted marshmallows while camping out on a cool summer night? Yum!
I decided to make Smores Cupcake complete with graham cracker crust and marshmallows.
To add a little something extra, I made Brown Butter Cream Cheese Vanilla Bean Frosting. Oh my is that stuff good, but what a mouthful to say!
And then, to top them off – a little sprinkle of graham cracker dust. Plus, I added teeny, tiny little marshmallows (like the ones you find in hot chocolate) in vanilla and chocolate. Those little things are so cute!
Table of Contents
What’s the secret to these S’mores Cupcakes?
The secret to these cupcakes is that they are stuffed with big gooey marshmallows.
Have you ever tried baking with marshmallows? They can be a total nightmare the way they melt, but I’ve found a way to make it work with these cupcakes.
How do you make S’mores Cupcakes?
Mix crushed graham cracker, melted butter, and sugar.
Then, add about a tablespoon of graham cracker crust mix to each cupcake liner.
Use the flat bottom of a small measuring cup and press the graham cracker flat into the cupcake liner bottom.
It might go up a little on the sides, thatโs fine.
Bake for 10 minutes.
Then, allow them to cool while mixing up the cupcake batter.
In an electric mixer combine cake mix, buttermilk, pudding mix, and eggs.
Beat on medium for 2 minutes to get a smooth batter.
Fill each cupcake liner about โ full.
Take a marshmallow and push it into the middle of each cupcake batter until it hits the graham cracker crust.
Bake for 13 minutes (until cupcake looks done and marshmallows are puddles of goo.) Remove from oven.Add a second marshmallow and push down the same way.
It will stick out just a little.
Pop the cupcakes back into the oven for an additional 2-3 minutes.
Take them out of the oven and let them cool.
Now we’re going to make the brown butter frosting.

On medium heat, melt and brown the butter until it has little brown flecks and smells nutty.
Immediately remove from heat and allow to cool.
Once the butter is cool, add it and the softened cream cheese to the mixer and beat until smooth.
Add the vanilla beans scraped from the pod (or 1 teaspoon of vanilla) plus 2 cups of powdered sugar.
Add 1-2 tbsp of milk.
Beat until well combined.
Add 1 more cup of powdered sugar at a time beating until well combined. Add more milk if necessary.
Once you have the consistency desired, beat on high for an additional 5 minutes.
Starting in the middle of the marshmallow, swirl the frosting outward about 3-4 times.
Top the cupcakes with both vanilla and chocolate Mallow Bits and then a pinch or two of leftover graham cracker crust.
How do you bake marshmallows inside cupcakes?
First, you fill the cupcake liners as usual.
Then, pop a marshmallow in the middle of each one and push it down into the cupcake.

Bake the cupcakes for 13 minutes. At this point the marshmallows should be melted down into puddles of goo. You might need to gently use a spoon to gather the edges of the melted marshmallow back into middle of the cupcake.
Then, add a second marshmallow exactly where the first one was and bake for another 2-3 minutes. This will melt it perfectly, and you have a marshmallow stuffed cupcake!
More Cupcake Recipes
- How to make Bubblegum Cupcakes
- Chocolate Bourbon Pecan Pie Cupcakes
- Pumpkin Cheesecake Cupcakes
- Cheesecake Banana Cupcakes

S'mores Cupcakes
Ingredients
- 1 box Devilโs Food cake mix
- 3 eggs
- 1ยฝ cups buttermilk
- 1 pkg of chocolate pudding mix (I love Hersheyโs dark chocolate pudding mix)
- 1 pkg of marshmallows (not the mini size)
- 1ยพ cup of crushed graham crackers (check the baking aisle, Honey Maid sells crushed now!)
- ยผ cup sugar
- โ cup butter, melted
- ยฝ cup butter, browned
- 8 oz cream cheese, softened
- Scraped seeds from ยฝ a vanilla bean pod (or 1 teaspoon vanilla extract)
- 4โ5 cups powdered sugar
- 2โ3 tablespoons milk
- 2-3 tablespoons leftover graham cracker crust mix
- 1/2 cup Kraft Jet Puffed Mallow Minis โ Vanilla
- 1/2 cup Kraft Jet Puffed Mallow Minis โ Chocolate
Instructions
- Preheat oven to 350. Add liners to cupcake tins.
- Melt butter. Then, mix crushed graham cracker, butter, and sugar.
- Add about 1 tbs of graham cracker crust mix to each cupcake liner.
- Use the flat bottom of a small measuring cup and press the graham cracker flat into the cupcake liner bottom. It might go up a little on the sides, that’s fine.
- Bake for 10 minutes. Then, allow to cool while mixing up the cupcake batter.
- In an electric mixer combine cake mix, buttermilk, pudding mix, and eggs.
- Then, beat on medium for 2 minutes to get a smooth batter.
- Fill each cupcake liner about ⅔ full.
- Take a marshmallow and push it into the middle of each cupcake batter until it hits the graham cracker crust.
- Bake for 13 minutes (until cupcake looks done and marshmallows are puddles of goo.) Remove from oven.
- Add a second marshmallow and push down the same way. It will stick out just a little.
- Pop the cupcakes back into the oven for an additional 2-3 minutes.
- Remove from oven and allow to cool.
- On medium heat, melt and brown the butter until it has little brown flecks and smells nutty. Immediately remove from heat and allow to cool.
- Once the butter is cool, add it and the softened cream cheese to the mixer and beat until smooth.
- Add the vanilla beans scraped from the pod plus 2 cups of powdered sugar.
- Add 1-2 tbsp of milk. Beat until well combined.
- Then, add 1 cup of powdered sugar at a time beating until well combined. Add more milk if necessary.
- Once you have the consistency desired, beat on high for an additional 5 minutes.
- Starting in the middle of the marshmallow, swirl the frosting outward about 3-4 times.
- Top the cupcakes with both vanilla and chocolate Mallow Bits and then a pinch or two of leftover graham cracker crust.
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8 comments
Oh my goodness these look amazing. I love the tip with the marshmallows! Genius!!!
Wow, smores cupcakes. Genius!
First of all, a cupcake with a CRUST?! That’s just genius! Second of all, you had a little helper! ๐ Eeek! I love little hands in the kitchen! And the graham cracker crumbs on top look like pure gold dust. I need these cupcakes in my life ๐
YUM! I love that you baked the marshmallow right into the cupcake and added the graham cracker crust. These look so tasty, and perfect for summer!
Drooling….Can you please send me some here in Houston? ๐
They are so cute & what a genius idea. I’ve never had smores!
Smores Cupcakes sound like a wonderful flavor combination that takes you back to your childhood. I can’t wait to make these for the kids! Thanks for sharing a nosologic idea that has been updated and revamped!!!
I love your cupcakes, grandson and I made the grape soda ones a couple weeks ago and we loved them. I did the Orange soda last weekend they are good but the grape kicked but. I get my grandson this weekend and we are trying the sโmore cupcakes canโt wait. Thank you for sharing .
Thank you again
Pat and Max