Some of my favorite memories are camping trips with my family.
The laughter around the fire, the smoky-sweet aroma of toasted marshmallows—it’s pure magic. But as someone who avoids gluten, s’mores became more of a tease than a treat.
That’s when I got to work recreating the joy of those nights in cupcake form. These Gluten-Free S’mores Cupcakes bring back all that campfire goodness with none of the mess (and all of the flavor).
Tips and Variations
- Dairy-Free Swap: Use plant-based butter and milk. Coconut cream also works great in the buttercream.
- Add a Chocolate Surprise: Drop a square of dark chocolate into the center of the batter before baking for a gooey middle.
- Mini Cupcakes: Make these bite-sized by using a mini muffin tin. Adjust bake time to 10–12 minutes.
Serving Suggestions
Place the cupcakes on a rustic wood board or slate tray, scatter some extra graham cracker crumbs around, and add a few toasted marshmallows for decoration. These cupcakes are perfect for summer BBQs, camping-themed parties, or a nostalgic treat at home.
Gluten-Free S’mores Cupcakes with Marshmallow Buttercream
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
A campfire classic transformed into indulgent cupcakes with a graham cracker crust, rich chocolate cake, and fluffy marshmallow buttercream.
Ingredients
Cupcakes:
- 1 cup gluten-free all-purpose flour (I like Bob’s Red Mill 1-to-1 Baking Flour)
- 1/3 cup almond flour
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup whole milk (or almond milk for dairy-free)
- 1/3 cup vegetable oil
- 2 large eggs
- 1 tsp pure vanilla extract
Graham Cracker Base:
- 3/4 cup gluten-free graham cracker crumbs (use store-bought or crush your own)
- 2 tbsp melted butter (or coconut oil for dairy-free)
- 1 tbsp granulated sugar
Marshmallow Buttercream:
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1 7-oz jar marshmallow fluff
Optional Toppings:
- Gluten-free mini marshmallows
- Chocolate drizzle
- Graham cracker crumbs
Instructions
Graham Cracker Base:
- Preheat your oven to 350°F and line a 12-cup muffin tin with cupcake liners.
- In a small bowl, mix the graham cracker crumbs, melted butter, and sugar until combined.
- Press about 1 tablespoon of the mixture into the bottom of each liner. Bake for 5 minutes, then let it cool while you prepare the cupcake batter.
Cupcakes:
- In a large bowl, whisk together the gluten-free flour, almond flour, sugars, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk the milk, oil, eggs, and vanilla until smooth.
- Gradually add the wet ingredients to the dry, mixing until just combined. Don’t overmix—it’ll keep the cupcakes light and fluffy!
- Divide the batter evenly over the graham cracker bases. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cupcakes completely before frosting.
Marshmallow Buttercream:
- Beat the butter with a mixer on medium speed until creamy.
- Add the powdered sugar, a little at a time, and beat until fluffy.
- Mix in the vanilla and marshmallow fluff until smooth. If it’s too thick, add a splash of milk.
Assembly:
- Pipe or spread the marshmallow buttercream generously over each cupcake.
- Top with a sprinkle of graham cracker crumbs, a drizzle of chocolate, and a toasted mini marshmallow for that campfire vibe.
Notes
Keep leftover cupcakes in an airtight container at room temperature for up to 2 days or refrigerated for 5 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 24g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
