Disclosure: This post for Smore Cupcakes Recipe + How to Make Holiday Graham Cracker Houses has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #PBandG #CollectiveBias
Do you have any holiday traditions at your house? We do. We love making either gingerbread houses or holiday graham cracker houses. The only problem is right after making them my kiddos want to dig right in and eat their creations. I personally like to showcase them for a few days before eating. So to remedy the situation I made this Smore Cupcakes Recipe so they can enjoy a graham cracker treat right after they finish their houses without actually destroying the houses they just made.
Here’s How we made our Holiday Graham Cracker Houses:
Make the shell of your house by first covering the perimeter of your foundation piece with frosting. My kids are still too little to do this step on their own, so daddy to the rescue!
Adhere the walls of your house to the foundation piece using frosting.
Adhere the roof of your house to the walls using frosting.
Note: We found that leaving the frosting to set on the house for 1-2 hours before decorating cut down on house collapses.
Decorate with your choice of candy and sprinkles! Don’t forget to take a picture!
Do you make Holiday Graham Cracker Houses with your family? I’d love to see your creations! Tag @foodfolksandfun on social media so I can check them out!
Finding the Honey Maid Graham Crackers for this recipe and Holiday Houses was easy. At my local Walmart they had Honey Maid Graham Crackers both on the cracker aisle and in a special display.
You can even print off this coupon for $0.50 off when you buy one (1) Honey Maid Grahams (12.2 oz. or larger).
Smore Cupcakes Recipe
This recipe is AWESOME! Let me break it down for you:
- Graham Cracker Cake base
- Milk Chocolate Frosting
- Garnished with Mallow Bits (you can also use mini marshmallows)
Cook’s Note for Smore Cupcakes Recipe:
These cupcakes will keep, covered in the refrigerator, for up to 5 days. Bring the cupcakes to room temperature for about an hour before serving.
I used a Wilton 1M tip to pipe the frosting onto my cupcakes.
- 17 whole Honey Maid Graham Crackers, broken into rough pieces
- ¼ cup all-purpose flour
- 1½ teaspoon baking powder
- ⅛ teaspoon salt
- ¾ cup low-fat milk
- 1 teaspoon vanilla extract
- 1 cup sugar
- 4 tablespoons unsalted butter, softened
- 4 tablespoons vegetable shortening
- 3 large eggs
- 1 cup unsalted butter, softened to room temperature
- 3 cups confectioners' sugar (plus more if needed), sifted
- ½ cup unsweetened cocoa powder
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 3 Tablespoons milk (low fat or whole)
- ½ cup Mallow Bits or Mini Marshmallows, sliced in half
- Adjust oven rack to middle position and heat oven to 350 degrees F. Line your muffin tin with baking papers. Grind graham crackers, flour, baking powder, and salt in food processor to fine crumbs (4-5 5-second pulses should do the trick). Whisk milk and vanilla in measuring cup.
- With electric mixer on medium-high speed, beat sugar, butter, and shortening until light fluffy, about 2 minutes. Beat in eggs, one at a time, until combined. Beat on medium-high speed until mixture is lighter in color and somewhat fluffy, about 2 minutes. Reduce speed to low and add graham cracker mixture in 3 additions, alternating with 2 additions of milk mixture, until incorporated.
- Fill each well of the muffin tin ¾ of the way full. Bake until toothpick inserted in center comes out clean, 15-18 minutes. Cool in muffin tin for 10 minutes, then transfer cupcakes to wire rack to cool completely, about 20 minutes.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 2 minutes. Add the confectioners' sugar, cocoa powder, and salt. Pulse on lowest setting until the sugar and cocoa are absorbed into the butter, about 2 minutes. Turn mixer to medium speed and add the vanilla and milk. Once incorporated, turn the mixer to high speed and beat for 1 minute. If you'd like a thicker frosting, add more confectioners' sugar, 2 tablespoons at a time, until your desired thickness is reached.
- Pipe or spread the frosting onto cooled cupcakes. Garnish with the marshmallows.
Hungry for more Smore recipes? Check out these Smore Cookies!
I’m linking up this Smore Cupcakes Recipe at:
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