Smore Cupcakes Recipe

Graham cracker Smore Cupcakes Recipe with milk chocolate buttercream.

I used a Wilton 1M tip to pipe the frosting onto my cupcakes.


– Honey Maid Graham Crackers  – All-purpose flour – Baking powder – Salt – Low-fat milk – Vanilla extract

Prep Time: 30 minutes

Cook Time: 18 minutes

Cook’s Note: 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.

Step-by-step instructions!

Follow our easy instructions for success!

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. Whisk milk and vanilla in measuring cup.


With electric mixer on medium-high speed, beat sugar, butter, and shortening until light fluffy. Beat in eggs, one at a time, until combined.


Beat on medium-high speed until mixture is lighter in color and somewhat fluffy.


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