The Autumn Harvest Cupcakes are a splendid tribute to the season's bounty. These cupcakes combine a spiced pumpkin base with a hidden cheesecake surprise, all resting atop a graham cracker crust. Crowned with a tangy sour cream frosting and a sprinkle of graham cracker crumbs, they offer a delightful mix of textures and fall flavors.
For the Graham Cracker Crust:
- 1 sleeve graham crackers, crushed
- 2 tbsp dark brown sugar
- 1/2 tsp cinnamon
- 1/4 cup salted butter, melted
For the Pumpkin Cupcakes:
- 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
- 1/2 cup light brown sugar
- 3/4 cup canola oil
- 1 can pumpkin puree
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 tsp vanilla bean paste
For the Sour Cream Frosting:
- 3/4 cup unsalted butter, room temperature
- 1/2 cup sour cream
- 2 tsp vanilla bean paste
- 4 1/2 cups powdered sugar
Creating Your Cupcakes:
- Make the crust and press it into the cupcake liners.
- Prepare the cheesecake filling and transfer it to a piping bag.
- Combine the dry ingredients for the cupcakes, then mix in the eggs, sugars, oil, and pumpkin.
- Fill the liners with the batter, then pipe in the cheesecake filling.
- Bake until set, then cool completely.
- Whip up the sour cream frosting and pipe it onto the cooled cupcakes.
- Garnish with graham cracker crumbs.
These Autumn Harvest Cupcakes are a perfect treat to enjoy with a steaming mug of cider or tea. Share this recipe with friends and family to celebrate the flavors of fall, and bookmark our page for more delightful recipes that bring the essence of the season into your home. Enjoy these beautifully spiced cupcakes that are as much a feast for the eyes as they are for the palate!
