PUMPKIN SPICE
CUPCAKES
baranbakery.com
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Pumpkin spice cupcakes are a fluffy pumpkin cupcake filled with vanilla cheesecake batter and topped with sour cream frosting.
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graham crackers dark brown sugar cinnamon salted butter
Ingredients
CRUST
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AP flour baking soda baking powder sea salt cinnamon nutmeg cloves ginger eggs granulated sugar light brown sugar canola oil pumpkin puree
Ingredients
CUPCAKES
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cream cheese granulated sugar vanilla bean paste
Ingredients
FILLING
unsalted butter sour cream vanilla bean paste powdered sugar graham crackers
FROSTING
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STEP 1:
For the crust, pulse graham crackers until they're finely ground. Add granulated sugar, cinnamon and melted butter and pulse.
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STEP 2:
Place 1 tbsp of graham cracker crust into cupcake liners in a 24 muffin tin. Press it down with your fingers to form a crust.
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STEP 3:
For the cheesecake filling, whisk cream cheese and granulated sugar and vanilla bean paste until smooth. Place into a piping bag.
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STEP 4:
For the pumpkin cupcake, whisk flour, baking powder, baking soda, salt and spices in a bowl until they’re evenly distributed.
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STEP 5:
In a large bowl, whisk together the eggs, sugar, oil and pumpkin aggressively until combined. Add the dry ingredients to the wet and mix.
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STEP 6:
Scoop the batter over the crust, filling the tins about 3/4 full. Squeeze the icing piping bag at the center to fill about the size of a quarter.
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STEP 7:
Bake at 350F for 22 min. Remove from the oven and allow them to cool completely before frosting.
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STEP 8:
For the frosting, whisk butter until pale and fluffy. Add half of powdered sugar and beat until combined.
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STEP 9:
Add sour cream and vanilla bean paste and beat just until combined. Add the rest of the powdered sugar and mix until fully combined.
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STEP 10:
To assemble, Pipe frosting on top of cupcakes and top with crushed graham crackers.
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Click the link below for the full recipe!
baranbakery.com
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