How to make cupcakes with a graham cracker crust

Once you have the crust pressed, bake them with no cupcake batter for 5-8 minutes in a 350 degree oven.   Once they have cooled for 5 minutes add you cupcake batter as usual and bake the cupcakes according to the recipe. Once you have all the cupcake liners filled with graham cracker crust pack the crust down with a glass.  You made need to spray the bottom of the glass with non-stick spray to prevent the crackers from sticking.  Gently press the glass bottom into each cupcake cavity to press the cracker mixture flat.  In the above picture the cupcake on the right has been packed and the one on the left has not. Fill cupcake liners with a spoonful of graham cracker mixture.  Don't worry about the liners not resting completely flat.  Later, once you add cupcake batter, they will sink into the cavities properly.  View the list »
To make a graham cracker crust crush 3/4 cup graham crackers.  Melt 2-3 tablespoons of butter and add 2-3 tablespoons of white or brown sugar.  Choose whichever sugar suits the flavor of the rest of your cupcake best.  Mix the crushed graham crackers into the sugar and butter.  These measurement will make enough crust for approximately 15 cupcakes.  Remember, you can use flavored graham crackers, wafers, or cookies for this step if you choose.  

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Cupcake flavors and combinations are almost endless. When coming up with new ideas start with a cupcake flavor and frosting flavor. You can then build on that by adding a filling, multiple frosting flavors, toppings, and even a crust. Yes a crust; like a pie. Adding a graham cracker crust to a cupcake is a great way to add texture and flavor.

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Graham cracker crusts are also great when you are trying to imitate specific desserts in cupcake form. For example: cheesecake. Adding a graham cracker crust to a vanilla cupcake, filling it with a fruit and topping it off with cream cheese frosting makes for an amazing rendition of a cheesecake cupcake.

You can make your graham cracker crusts from more than a plain graham cracker. To mix up the traditional crust try: chocolate graham crackers, cinnamon graham crackers, vanilla wafers, or even cookies. The overall concept is the same.

Pick your flavors and start baking cupcakes with crusts of all kinds!

For pie inspired cupcakes or great pies in the Madison area check out:

• Gigi’s Cupcakes, located at 554 N. Midvale Blvd. in Madison WI, has a sweet potato pie cupcake.
• Hubbard Avenue Diner, located at 7445 Hubbard Ave. in Middleton WI, is famous for their pies they make fresh daily.

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  • To make a graham cracker crust crush 3/4 cup graham crackers.  Melt 2-3 tablespoons of butter and add 2-3 tablespoons of white or brown sugar.  Choose whichever sugar suits the flavor of the rest of your cupcake best.  Mix the crushed graham crackers into the sugar and butter.  These measurement will make enough crust for approximately 15 cupcakes.  Remember, you can use flavored graham crackers, wafers, or cookies for this step if you choose.  
  • Fill cupcake liners with a spoonful of graham cracker mixture.  Don't worry about the liners not resting completely flat.  Later, once you add cupcake batter, they will sink into the cavities properly.  
  • Once you have all the cupcake liners filled with graham cracker crust pack the crust down with a glass.  You made need to spray the bottom of the glass with non-stick spray to prevent the crackers from sticking.  Gently press the glass bottom into each cupcake cavity to press the cracker mixture flat.  In the above picture the cupcake on the right has been packed and the one on the left has not. 
  • Once you have the crust pressed, bake them with no cupcake batter for 5-8 minutes in a 350 degree oven.   Once they have cooled for 5 minutes add you cupcake batter as usual and bake the cupcakes according to the recipe. 
  • Graham cracker crust are great for a variety of cupcakes.  For example:  Cheesecake cupcakes (graham cracker crust), banana cream pie cupcakes (vanilla wafer crust), Oreo cupcakes (Oreo crust), and even pumpkin cupcakes (graham cracker crust).  Experiment with your cupcake flavors!
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, Madison Baking Examiner

Stephanie graduated from the University of Wisconsin Platteville with a degree in communication technologies with an emphasis in journalism. Writing and baking are her passions in life. She would like to combine the two and share them with others. She experiments with baking almost on a daily...

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