Every now and then, a recipe comes along that shakes up the cupcake world. This graham cracker cupcake recipe does just that, combining the nostalgic crunch of graham crackers with the soft, fluffy texture of cupcakes. Perfect for any occasion, these cupcakes are a delightful surprise for your taste buds.
Why This Recipe Works
- The combination of graham cracker crumbs in the batter and as a topping adds a delightful texture contrast.
- Using buttermilk in the batter ensures the cupcakes are moist and tender.
- The hint of cinnamon in the recipe brings out the graham cracker’s flavor, making these cupcakes irresistibly aromatic.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup graham cracker crumbs (plus extra for topping)
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup buttermilk
Equipment Needed
- Muffin tin
- Cupcake liners
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Wire rack
Instructions
Preheat and Prepare
Preheat your oven to 350°F and line a muffin tin with cupcake liners. In a medium bowl, whisk together the flour, graham cracker crumbs, baking powder, salt, and cinnamon. This ensures your dry ingredients are evenly distributed, which is key for a uniform texture in your cupcakes.
Cream Butter and Sugar
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes. This step is crucial for incorporating air into the batter, which helps the cupcakes rise and become fluffy.
Add Eggs and Vanilla
Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next to ensure a smooth batter. The vanilla adds depth to the flavor profile of the cupcakes.
Alternate Dry Ingredients and Buttermilk
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing, which can lead to dense cupcakes. The buttermilk adds moisture and a slight tang that balances the sweetness.
Bake and Cool
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Sprinkle the tops with additional graham cracker crumbs for extra crunch. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Tips and Tricks
For an extra flavor boost, toast the graham cracker crumbs before adding them to the batter or as a topping. This enhances their nutty flavor and adds another layer of texture. If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes. Always ensure your butter is properly softened to room temperature for the best creaming results. Overly soft or melted butter can lead to greasy cupcakes.
Recipe Variations
- Chocolate Graham Cracker Cupcakes: Add 1/4 cup cocoa powder to the dry ingredients for a chocolatey twist.
- S’mores Cupcakes: Top the cooled cupcakes with marshmallow frosting and a piece of chocolate for a s’mores-inspired treat.
- Peanut Butter Graham Cupcakes: Swirl peanut butter into the batter before baking for a rich, nutty flavor.
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that the cupcakes may be denser and have a more pronounced wheat flavor. For best results, use a 50/50 blend of whole wheat and all-purpose flour.
How should I store these cupcakes?
Store the cupcakes in an airtight container at room temperature for up to 3 days. If you’ve frosted them, they may need to be refrigerated, depending on the frosting used.
Can I make these cupcakes gluten-free?
Absolutely! Substitute the all-purpose flour with your favorite gluten-free flour blend and ensure your graham crackers are gluten-free. The texture may vary slightly, but they’ll still be delicious.
Summary
These graham cracker cupcakes are a fun and flavorful twist on the classic cupcake, featuring a delightful crunch and aromatic cinnamon. Perfect for any occasion, they’re sure to be a hit with both kids and adults alike.
