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Gluten-Free S’mores Cupcakes with Marshmallow Buttercream

By Audrey Roberts

Updated Feb 10, 2026

5

Read 14 Reviews

Prep 20 minutes mins

Cook 27 minutes mins

Servings 12

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These Gluten-Free S’mores Cupcakes with Marshmallow Buttercream frosting feature all the flavors I love from traditional s’mores, packed into a yummy gluten-free cupcake!  I’ve taken a moist chocolate cupcake and layered it with a graham cracker crust and topped it with a marshmallow buttercream frosting.

Easy Gluten Free S’mores Cupcakes with Buttercream

It’s summertime, and one of my favorite summer treats is a gluten-free s’mores. I wanted to make something special for my kids for our 4th of July celebration, and since my kids love it when we make s’mores, I thought I would take it to the next level and create a gluten-free s’mores cupcake.

I combined all the flavors that we love from s’mores and our favorite gluten-free chocolate cupcake, layered them with gluten free graham crackers and topped them with a layer of soft and pillowy marshmallow cream.

Don’t be intimidated by the look of these chocolate graham cracker layered cupcakes. I promise they are easy to make in a few simple steps.

Things I Learned While Testing

• Make your own buttermilk. If you don’t have buttermilk, you can make your own by adding 2 teaspoons of white vinegar or lemon juice to the milk and let sit for a few minutes.
• Use an ice cream scoop. It measures out the perfect amount of batter and is less messy than trying to spoon batter into the pan.
• Line a large glass with the piping bag. When I pipe frosting onto cupcakes, I line a large cup with the piping bag. It makes the process much less messy. My favorite frosting tip is the Wilton 1M. (photo 15)
• Refrigerate the frosting. I live in Florida, so I always refrigerate the frosting before I pipe it onto the cupcakes, as I prefer a firmer frosting.

5 from 5 votes

Gluten-Free S’mores Cupcakes with Marshmallow Buttercream

By: Audrey Roberts

Servings: 12

Prep: 20 minutes mins

Cook: 27 minutes mins

Total: 47 minutes mins

Gluten-Free S’mores Cupcakes with Marshmallow Buttercream frosting. All the flavors you love from traditional s’mores packed into a yummy gluten-free cupcake!

Step-by-step photos can be seen below the recipe card.

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Ingredients 

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Graham Cracker Crust

• ▢ 1 cup graham cracker crumbs, store bought or homemade
• ▢ 3 tbsp granulated sugar
• ▢ 4 tbsp butter, melted

Chocolate Cupcakes

• ▢ ¼ cup butter
• ▢ 1 cup sugar
• ▢ 1 egg, room temperature
• ▢ ½ cup buttermilk, make your own buttermilk by adding 2 tsp of white vinegar or lemon juice to milk
• ▢ ½ tsp vanilla
• ▢ 1 cup all purpose gluten free flour
• ▢ ¼ tsp xanthan gum, (leave out if your flour already has it)
• ▢ ⅓ cup cocoa powder
• ▢ ½ tsp salt
• ▢ ½ tsp baking soda
• ▢ ¼ tsp gluten-free baking powder
• ▢ ⅓ cup boiling water

Marshmallow Buttercream Frosting

• ▢ 1 cup butter
• ▢ 13 oz. marshmallow fluff, (start with half a jar and add more to your liking)
• ▢ ½ tsp pure vanilla extract
• ▢ 3 cups powdered sugar

US Customary – Metric

Instructions 

Graham Cracker Crust

• Preheat oven to 350° F.
• Crush the graham crackers. I used my Ninja Master Prep Pro System, which is both a blender and a food processor. You can also crush them by hand by placing them in a plastic storage bag and crushing them into very small pieces with your hands or a rolling pin.
• Place the graham cracker crumbs in a small bowl and add the sugar and melted butter. Stir the mixture until the crumbs start to form a thick crumb mixture. 
• Add 1 tbsp of the crumb mixture to each lined muffin pan and press the mixture down to form the bottom crust. I used the back of my tablespoon to press the crumb mixture down into the lined cups.
• Bake the graham crust for 7 minutes at 350°F. Remove from the oven and start the cupcake batter while the graham crust cools.

Chocolate Cupcakes

• In a large bowl, cream the butter and sugar together with your mixer until it’s nice and fluffy.
• Add the egg and mix until combined. 
• Then add the buttermilk and the pure vanilla extract and mix until fully combined.
• In a medium-sized bowl, add the gluten-free all-purpose flour, xanthan gum, cocoa powder, salt, baking soda, and gluten-free baking powder. Stir to combine the ingredients.
• Add the flour mixture to the butter mixture and mix until fully combined. Scrape down the sides if needed.
• Add the boiling water to the batter and mix until fully combined.
  
• Pour the chocolate cupcake batter on top of the cooled graham crust layer. I always use an ice cream scoop when making muffins and cupcakes. It measures out the perfect amount and is less messy than trying to spoon batter into the pan.
• Bake cupcakes for 20 minutes at 350°F. Please watch your oven because all ovens are different. I like to check my cupcakes with a toothpick to make sure they are done too. 
• Allow the s’mores cupcakes to cool completely before frosting.

Marshmallow Buttercream Frosting

• In a large bowl, cream the butter with your mixer until smooth. Make sure you scrape down the sides of the bowl with a spatula before you add the rest of the ingredients.
• Add the marshmallow fluff and pure vanilla extract to the butter and mix until fully combined. You can start with half of the jar of the marshmallow fluff and add more to your flavor liking. I used the whole jar.
• Add the powdered sugar one cup at a time and mix until the frosting becomes nice and thick.
• Either spread or pipe the frosting on top of the s'mores cupcakes. Decorate and serve.

Nutrition

Serving: 1cupcakeCalories: 479kcalCarbohydrates: 65gProtein: 3gFat: 25gSaturated Fat: 15gCholesterol: 75mgSodium: 410mgPotassium: 80mgFiber: 2gSugar: 52gVitamin A: 745IUCalcium: 39mgIron: 1.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert

Cuisine: American

Tried this recipe?Mention @mamaknowsglutenfree or tag #mamaknowsglutenfree!

How to make S’mores Cupcakes-Step By Step

Crush the graham crackers: Crush 1 cup (110g) gluten free graham crackers either in the food processor or by hand. (photo 1). To crush by hand, place the crackers in a plastic bag and use your hands or a rolling pin to crush them into small pieces.

Make the crust: Transfer the crushed graham crackers to a small bowl and add 3 tbsp (36g) sugar and 4 tbsp (56g) melted butter. (photo 2) Stir until the crumbs start to form a thick crumb mixture. (photo 3)

Place 1 tbsp (7g) of the crumb mixture into each lined muffin pan and press the mixture down to form the crust. I used the back of my tablespoon to press the crumb mixture down into the lined cups. (photo 4)

Bake: Bake the graham cracker crust for 7 minutes at 350°F, and then remove the muffin tray from the oven and let it cool. (photo 5)

Make the cupcake batter: Cream ¼ cup (57g) butter and 1 cup (200g) sugar together in your mixer until it’s nice and fluffy. (photo 6)

Add 1 egg and mix until combined. Then add ½ cup (118ml) buttermilk and ½ tsp (2.5 ml) vanilla extract and mix until fully combined. (photo 7)

Combine 1 cup (136g) all purpose gluten free flour, ¼ tsp (0.75g) xanthan gum (if your flour doesn’t already have it), ⅓ cup (28g) cocoa powder, ½ tsp (3g) salt, ½ tsp (2g) baking soda, and ¼ tsp (1g) gluten-free baking powder and stir well. (photo 8)

Combine the wet and dry ingredients and mix until well combined. (photo 9)

Pour ⅓ cup (79 ml) boiling water into the batter and mix until fully combined.

Pour the chocolate cupcake batter over the cooled graham cracker crust. (photo 10)

Bake: Bake the cupcakes for 20 minutes at 350°F.  Watch them carefully as every oven is different. To test for doneness, insert a toothpick into the cupcakes, and if it comes out clean with just a few crumbs, the cupcakes are ready. (photo 11)

Cool: Let the cupcakes cool completely before frosting with the marshmallow buttercream.

Make the frosting: Cream 1 cup (227g) butter until nice and smooth with a hand or stand mixer, scraping down the sides of the bowl with a spatula.

Add half a jar of marshmallow fluff and ½ tsp (2.5 ml) pure vanilla extract to the butter and mix until fully combined. (photo 13)

Add the powdered sugar, one cup at a time, and mix until the frosting becomes nice and thick. (photo 14) Add more marshmallow fluff if you like.

Pipe the frosting: Use a spoon to spread the frosting onto the cupcakes or pipe it with a piping bag.

Decorate and serve: Add pieces of the graham crackers, chocolate bar pieces, and graham cracker crumbs. Serve and enjoy.

Serving Suggestions

Sometimes, when I make these decadent cupcakes, I’ll prepare a batch of keto ice cream or avocado ice cream to eat with them. I find a bowl of raspberry sorbet also complements the flavors of the s’mores cupcakes well.

How to Store

I like to store uneaten cupcakes in the fridge so the buttercream stays nice and firm. Wrapped tightly or stored in an airtight container, the cupcakes will keep well for 3-4 days.

If I want to freeze the cupcakes, I’ll do so before I add the marshmallow buttercream and then once defrosted I’ll top them.

More Cupcakes Recipes To Try

• Gluten Free Vanilla Cupcakes: Way better than a box mix and will satisfy everyone’s sweet tooth.
• Gluten Free Red Velvet Cupcakes: These cupcakes are easy, moist, fluffy, and absolutely irresistible—perfect for Valentine’s Day.
• Paleo Chocolate Fudge Cupcakes: A dairy-free and grain-free treat! They’re made without refined sugar, but I guarantee they’ll satisfy your chocolate cravings.

More Gluten-Free Chocolate Recipes

• Easy Gluten-Free Chocolate Cake
• Gluten-Free Chocolate Cake Donuts
• Easy Gluten-Free Brownies
• Gluten-Free Double Chocolate Cookies