Description
These Autumn Harvest Cupcakes feature a buttery graham cracker crust, spiced pumpkin cake, a luscious cheesecake filling, and a tangy sour cream frosting—topped with graham cracker crumbs for the perfect seasonal bite.
Ingredients
1 sleeve graham crackers, crushed
2 tbsp dark brown sugar
½ tsp cinnamon
¼ cup salted butter, melted
2 cups all-purpose flour
1 tsp baking soda
2 tsp baking powder
1 tsp fine sea salt
2 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
1 tsp ginger
4 large eggs
1 cup granulated sugar
½ cup light brown sugar
¾ cup canola oil
1 can pumpkin puree
8 oz cream cheese, softened
½ cup granulated sugar
2 tsp vanilla bean paste
¾ cup unsalted butter, room temperature
½ cup sour cream
2 tsp vanilla bean paste
4½ cups powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a bowl, combine crushed graham crackers, brown sugar, cinnamon, and melted butter until evenly coated.
- Press about 1 tablespoon of mixture into the bottom of each cupcake liner. Set aside.
- Beat softened cream cheese, sugar, and vanilla bean paste together until smooth and creamy. Transfer to a piping bag.
- In a bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- In another bowl, beat eggs, granulated sugar, brown sugar, oil, and pumpkin puree until smooth.
- Gradually fold dry ingredients into the wet mixture until combined. Do not overmix.
- Fill each cupcake liner halfway with pumpkin batter. Pipe a small amount of cheesecake filling into the center of each cupcake. Cover with a little more batter until about ¾ full.
- Bake for 18–22 minutes, or until a toothpick inserted comes out mostly clean (a little cheesecake filling may stick).
- Let cupcakes cool completely before frosting.
- Beat butter until creamy. Add sour cream and vanilla paste, then gradually mix in powdered sugar until fluffy and smooth.
- Pipe frosting onto cooled cupcakes. Garnish with graham cracker crumbs.
Notes
- Swap canola oil for melted coconut oil for a subtle flavor twist.
- Use mascarpone instead of cream cheese for a silkier filling.
- Top with candied pecans or caramel drizzle for extra indulgence.
- Add a pinch of cardamom to the batter for a fragrant note.
- Make a maple cream cheese frosting instead of sour cream frosting for a sweeter finish.
- Use crushed gingersnaps instead of graham crackers for a spicier crust.
- Try mini cupcakes for bite-sized treats.
- Mix mini chocolate chips into the cheesecake filling for a chocolatey surprise.
- Add a swirl of cheesecake filling on top before baking for a marbled look.
- Dust with cinnamon sugar before serving for extra warmth.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 65 mg
