Pumpkin Cheesecake Cupcakes
Description
Pumpkin cheesecake cupcakes are 3 layers of deliciousness! They're also easy to make, kid-friendly, and sure to be a hit for Thanksgiving or any occasion.
Ingredients
•
1 (4 4/5 ounce) package graham crackers
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2 tablespoons ground ginger
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6 tablespoons unsalted butter, melted
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3 (8 ounce) packages cream cheese, softened
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1/2 cup white sugar
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1/2 cup packed brown sugar
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1 (15 ounce) can pumpkin puree
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1 tablespoon ground cinnamon
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1 tablespoon ground ginger
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2 teaspoons ground nutmeg
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1 teaspoon ground cloves
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1/4 teaspoon salt
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3 large eggs
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1 cup sour cream
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3 tablespoons powdered sugar, or to taste
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1 tablespoon vanilla extract
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ground cinnamon
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with foil liners.
2
Make crust: Crush together graham crackers and ginger in a resealable plastic bag until finely ground; pour into a medium bowl. Mix in melted butter with a fork or pastry blender until blended. Scoop 1 tablespoon crust into each prepared muffin cup. Use a spoon or shot glass to flatten the bottom and press mixture slightly up the sides of the liners.
3
Make filling: Beat cream cheese, white sugar, and brown sugar in a large bowl with an electric mixer until creamy. Add pumpkin purée and beat until well combined. Mix in cinnamon, ginger, nutmeg, cloves, and salt. Add eggs one at a time, beating well after each addition. Divide filling evenly among the prepared muffin cups.
4
Bake in the preheated oven until tops are smooth and cupcakes jiggle slightly when nudged, about 15 minutes. Cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
5
Meanwhile, make frosting: Stir together sour cream, powdered sugar, and vanilla in a bowl until smooth. Refrigerate until needed.
6
Dollop frosting over cooled cupcakes and sprinkle with cinnamon.