Recipe time!! Graham Cracker Cupcakes with Buttercream frosting (and dark chocolate kiss!) via Baked by Rachel Yield: 24 cupcakes
When you feel like having almost s’mores, I recommend my lighter approach - just a little graham in your life could save you from a sticky marshmallow disaster in the future. ;)
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
3/4 tsp salt
4 tsp baking powder
3 cups all-purpose flour
1 cup graham cracker crumbs
1 1/2 cups milk For the Frosting
1 cup (2 sticks) butter, softened
1 1/2-3/4 cups confectioner’s sugar
2-3 tbsp milk (as needed)
1 tsp vanilla optional: dark chocolate kisses for garnish!
Preheat the oven to 350°F
Cream the butter and the sugar together. Add the egg and vanilla.
In a separate bowl, whisk the flour, graham cracker, baking powder, salt & cinnamon together.
Switching off, add in the flour mixture and then the milk into the batter.
In a lined cupcake pan, fill each cupcake spot 3/4 of the way full. Bake for 18-20 minutes. Cool!
Frosting: Using a hand mixer or stand mixer, cream the butter first - then add the sugar, vanilla and milk. Beat until fluffy!
Frost like a boss, then eat!
So I 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.
Also, 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!