Bring the magic of a campfire to your dessert table with Camp Fire Cupcakes! This Fun Dessert features a graham cracker base, chocolatey cupcakes, and marshmallow “flames” topped with vibrant frosting, perfect for camping trips, summer parties, or cozy family gatherings. Easy to make and a joy to decorate, these Camp Fire Cupcakes will spark smiles for all ages!
Why You’ll Love Camp Fire Cupcakes
The Camp Fire Cupcakes shine as a Fun Dessert:
- Nostalgic Flavors: Graham crackers and marshmallows evoke campfire vibes.
- Kid-Friendly: Decorating is a blast for the whole family.
- Party-Ready: Eye-catching for themed events or potlucks.
- Quick Prep: Box mix makes it simple yet delicious.
I adore this Fun Dessert for its whimsical charm and crowd-pleasing taste!
Ingredients for Camp Fire Cupcakes
Here’s what you’ll need for Camp Fire Cupcakes (makes 12 cupcakes):
For the Cupcakes:
- 1 box French Vanilla cake mix (15.25 oz)
- 1 cup whole milk
- 3 large eggs
- ½ cup unsalted butter, melted
- 1 cup graham cracker crumbs
- ¼ cup unsweetened cocoa powder
- 12 pretzel rods (cut into 2-inch pieces)
- 24 mini marshmallows
- 12 toothpicks
For the Frosting:
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 3–5 tbsp heavy whipping cream
- Yellow and orange gel food coloring
Equipment:
- Large piping bag with medium star tip
Ingredient Tips:
- Cake Mix: French Vanilla adds warmth; white cake works too.
- Graham Crackers: Crush finely for a sandy campfire base.
- Butter: Unsalted for flavor control; melt for easy mixing.
- Food Coloring: Gel gives vibrant hues without thinning frosting.
- Marshmallows: Mini size for scale; toast lightly for extra flair.
Directions for Camp Fire Cupcakes
Let’s create these adorable Camp Fire Cupcakes!
Bake Cupcakes
- I preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- In a stand mixer, I combine 1 box French Vanilla cake mix, ½ cup melted butter, 1 cup milk, and 3 eggs, mixing on medium speed for 2 minutes until smooth.
- I fill liners ¾ full and bake for 18–21 minutes, until a toothpick comes out clean. I cool completely on a wire rack.
Make Frosting
- In a mixing bowl, I beat 1 cup softened butter, 2 cups powdered sugar, 1 tsp vanilla extract, and 3–5 tbsp heavy cream until stiff peaks form, about 3–4 minutes.
- I divide the frosting into two bowls, tinting one with yellow gel food coloring and the other with orange.
Decorate Cupcakes
- I mix 1 cup graham cracker crumbs and ¼ cup cocoa powder in a shallow bowl.
- I frost each cupcake with a thin layer of frosting, then dip the tops into the crumb mixture for a campfire base.
- I load the piping bag with both colored frostings side-by-side and pipe flame-like swirls in the center of each cupcake.
- I arrange 2–3 pretzel rod pieces around the “fire” as logs, then skewer 2 mini marshmallows per toothpick and place on top for “flames.”
Nutrition
- Prep Time: 15 minutes
- Cook Time: 21 minutes
- Total Time: ~45 minutes
- Yield: 12 cupcakes
- Calories: ~350 kcal per cupcake
- Macros per Cupcake: 45g carbs, 4g protein, 18g fat, 1g fiber
Variations for Camp Fire Cupcakes
Try these twists on Camp Fire Cupcakes:
- S’mores Twist: Add chocolate chips to the batter for a s’mores-inspired Fun Dessert.
- Spiced Kick: Mix ½ tsp cinnamon into the crumbs for warmth in this Fun Dessert.
- Gluten-Free: Use gluten-free cake mix and graham crackers.
- Vegan: Swap butter, milk, and eggs for plant-based alternatives like coconut oil and flax eggs.
- Chocolate Base: Use chocolate cake mix for richer flavor.
Serving Ideas:
- Pair with Layla Cooks’ Italian Soda for a refreshing combo.
- Serve on a rustic tray to enhance the campfire theme of this Fun Dessert.
- Add edible glitter to the frosting for extra sparkle.
Storage
I store Camp Fire Cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. I bring refrigerated cupcakes to room temperature before serving for the best texture. For freezing, I wrap unfrosted cupcakes in plastic wrap and store in a freezer-safe bag for up to 2 months, frosting after thawing at room temperature.
FAQs About Camp Fire Cupcakes
Here are some common questions about this recipe:
Can I use homemade cake batter instead of a cake mix?
Yes, you can substitute homemade cake batter for the cake mix if you prefer. Just be sure it’s a vanilla flavor to match the recipe’s base.
How do I make the marshmallow flames stay in place?
To make the marshmallow flames stay upright, gently insert the toothpicks into the marshmallows and place them carefully on top of the frosted cupcakes.
Can I use regular marshmallows instead of mini ones?
Mini marshmallows work best for this recipe, but regular-sized marshmallows can be cut into smaller pieces if needed.
Can I make the frosting ahead of time?
Yes, you can prepare the frosting ahead of time. Just store it in an airtight container in the refrigerator for up to 2 days, and then bring it back to room temperature before frosting the cupcakes.
Can I freeze these cupcakes?
Yes, you can freeze the cupcakes without frosting for up to 2 months. Allow them to cool completely, wrap them in plastic wrap, and store them in a freezer-safe bag. Frost the cupcakes after thawing them.
How can I get the frosting to look like flames?
Use a piping bag with a medium star tip to pipe the yellow and orange frosting in the center of each cupcake. You can swirl the colors together to create a flame effect.
Can I use a different frosting color?
Absolutely! You can choose any color for the frosting to match the theme of your party. Red, pink, or blue frosting could work well for different themed events.
Can I make this recipe gluten-free?
Yes, you can easily make this recipe gluten-free by using a gluten-free cake mix and ensuring all other ingredients are gluten-free
More Summer Dessert Ideas You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
Conclusion
These Camp Fire Cupcakes are the perfect fun treat for your summer adventures. With a delicious combination of flavors and creative decoration, they’ll be the star of any event. Whether you’re hosting a camping-themed party or simply enjoying a cozy afternoon with family, these cupcakes are a guaranteed crowd-pleaser!
Camp Fire Cupcakes
Ingredients
- 1 box French Vanilla cake mix
- 1 cup whole milk
- 3 large eggs
- 1/2 cup unsalted sweet cream butter
- 1 cup graham cracker crumbs
- 1/4 cup cocoa powder
- Pretzel rods
- Mini marshmallows
- Toothpicks
- 1 cup unsalted sweet cream butter for frosting
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 –5 tablespoons heavy whipping cream
- Yellow and orange gel food coloring
- 1 large piping bag fitted with a medium star tip
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- In a standing mixer, combine the cake mix, butter, milk, and eggs. Mix on medium speed until well combined.
- Scoop the batter into the cupcake liners, filling them about 3/4 full.
- Bake for 21 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
- In a mixing bowl, beat together the butter, powdered sugar, vanilla extract, and heavy cream until stiff peaks form.
- Divide the frosting into two bowls. Add yellow gel food coloring to one bowl and orange gel food coloring to the other.
- Mix the graham cracker crumbs and cocoa powder in a small bowl.
- Assemble mini marshmallows on toothpicks by placing two marshmallows on each.
- Frost each cupcake and dip them into the graham cracker mixture to create the ‘campfire’ base.
- Pipe the colored frosting in the center of each cupcake to resemble flames.
- Add pretzel rods around the ‘fire’ to mimic logs and place the marshmallow sticks on top to complete the campfire look.
Notes
- Store the cupcakes in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to a week if stored longer, and bring back to room temperature before serving.
- You can freeze the cupcakes without frosting for up to 2 months. Frost after thawing.
- For vegan, use plant-based alternatives like coconut oil, almond milk, and flax eggs.
- For gluten-free, use a gluten-free cake mix and ensure all other ingredients are gluten-free.
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