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Strawberry Dream
Strawberry Dream

Print This Delicious and Healthy Graham Cracker Crust Cupcakes Recipe

Graham Cracker Crust Cupcakes Recipe with Coconut Cream Icing

These graham cracker crust cupcakes are dense and sweet. The graham cracker crust is delicate and crumbly. Made with sour cream and topping them off with coconut cream icing, for a creamy rich texture.

2 1/4 sticks unsalted butter - at room temperature
2 2/3 cups sugar
6 large eggs - at room temperature
1 cup sour cream - at room temperature
1 1/2 tsp vanilla
3 cups flour
1/3 cup cornstarch
1 tsp salt
1 tsp baking soda

Graham Cracker Crust

2 cups crushed graham crackers crumbs (about 12 crackers)
1/2 cup melted butter

Coconut Icing

1 1/2 sticks butter - at room temperature
1/8 cup milk
1/2 tsp vanilla
2 cups powdered sugar
1 1/2 cups shredded coconut

Oven Temp ~ 350°
Baking Time ~
Pan Type ~ Cupcake pans
Preheat oven and line cupcake pan with paper liners.

To make the crust, combine the graham cracker crumbs with the melted butter and split equally among 32 cupcake tins with paper liners.

Cream the butter and sugar using an electric mixer on high until light and fluffy. Add the eggs two at a time, beating after each addition. Add the sour cream and vanilla, stirring until smooth.

In a separate bowl combine the flour, cornstarch, salt and baking soda. With the mixer on low, slowly add the flour mixture to the wet ingredients, beat just until combined.

Finish filling each cupcake liner till it's about 2/3 full with cupcake batter, then bake cupcakes.
The Graham Cracker Crust Cupcakes should be golden and test done when inserted with a toothpick.
Cool the graham cracker cupcakes to room temperature.

Coconut Cream Icing for the Graham Cracker Crust Cupcakes

Beat the butter briefly to get a smooth texture, add the powdered sugar, milk and vanilla, beating until well blended.
Add the coconut a little at a time until combined.
Once graham cracker cupcakes have cooled, Spread the Coconut Cream Icing onto the cupcakes.

Makes about 32 Graham Cracker Crust Cupcakes with Coconut Cream Icing.

Serves 32
Nutrition facts:
Serving Size 81 g
Calories 328
Calories from Fat 162
Total Fat 18.0g 28%
Saturated Fat 11.1g 56%
Cholesterol 74mg 25%
Sodium 259mg 11%
Total Carbohydrates 39.4g 13%
Dietary Fiber 0.8g 3%
Sugars 26.1g
Protein 3.3g
Vitamin A 10% • Vitamin C 0% • Calcium 2% • Iron 8%

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User Comments


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!