S’Mores Cupcakes Recipe

Difficulty: Medium Prep Time: 20 Mins Cook Time: 20 Mins Total Time: 40 Mins

A lot of people around the world suffer from lactose intolerance. In fact, 30-50 million people suffer from lactose intolerance in the United States alone. The symptoms can go from mild to worse, and a lot of good foods and desserts contain dairy. To make consuming these cupcakes safe for those with lactose intolerance, I had decided to modify to use of dairy products in this recipe. Instead of butter, crisco vegetable shortening was used, and instead of buttermilk, baking powder was used. Below is the recipe before any alterations or substitutions were made.


See the science behind this recipe here: https://blogs.dickinson.edu/chemistryinthekitchensp22/2022/05/04/smores-cupcakes-2/ ‎

See the alterations made here: https://blogs.dickinson.edu/chemistryinthekitchensp22/2022/05/05/smores-cupcake-alterations/

*Picture by Lindsay Conchar


  • Chocolate Cupcakes
  • Marshmallow Frosting


0/14 Instructions
  • Heat oven to 325 degrees.
  • In a small bowl, combine crust ingredients and mix well.
  • Press about 1 1/2 tbsp of the mixture into the bottom of each cupcake liner.
  • Bake crust for 7 minutes then remove and set aside.
  • Chocolate Cupcakes
  • Add all dry ingredients to a large bowl and whisk together.
  • Add egg, buttermilk, and vegetable oil to the dry ingredients and mix well.
  • Add vanilla to boiling water and add to mixture. Mix well.
  • Pour batter into cupcake pan, filling a little more than half way, and bake at 300 degrees for about 19-21 minutes.
  • When done, remove cupcakes from oven and allow to cool for about 5 minutes. Then remove from cupcake tin and allow to cool.
  • Marshmallow Frosting
  • Combine egg whites, sugar, and cream of tartar in a metal, heatproof mixer bowl.
  • Place over a saucepan with simmering water.
  • Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes. Remove from heat
  • Using the whisk attachment, beat on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes
  • Ice cupcakes after they have cooled.



25, by: L. J.; Lindsay, by: Lindsay, A.; Lindsay; Raneem; Stella; N, A.; Jennie; Johns, C.; Sunita; Lauren; Matullo, D.; Sheila; Carter, B. S'mores cupcakes recipe: The best homemade cupcakes. https://www.lifeloveandsugar.com/smores-cupcakes/ (accessed May 3, 2022).

Conchar, L. Smores Cupcakes; 2014. Lactose intolerance.

https://www.childrenshospital.org/conditions/lactose-intolerance#:~:text=30%20to%2050%20million%20Americans,with%20a%20Northern%20European%20heritage. (accessed May 3, 2022).