Pumpkin spice cupcakes are a fluffy pumpkin cupcake filled with vanilla cheesecake batter and topped with sour cream frosting.

graham crackers dark brown sugar cinnamon salted butter



AP flour baking soda baking powder sea salt cinnamon nutmeg cloves ginger eggs granulated sugar light brown sugar canola oil pumpkin puree



cream cheese granulated sugar vanilla bean paste



unsalted butter sour cream vanilla bean paste powdered sugar graham crackers


STEP 1: For the crust, pulse graham crackers  until they're finely ground. Add granulated sugar, cinnamon and melted butter and pulse.

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.

STEP 3: For the cheesecake filling, whisk cream cheese and granulated sugar and vanilla bean paste until smooth. Place into a piping bag.

STEP 4: For the pumpkin cupcake, whisk flour, baking powder, baking soda, salt and spices in a bowl until they’re evenly distributed.

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.

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.

STEP 7: Bake at 350F for 22 min. Remove from the oven and allow them to cool completely before frosting.

STEP 8: For the frosting, whisk butter until pale and fluffy. Add half of powdered sugar and beat until combined.

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.

STEP 10: To assemble, Pipe frosting on top of cupcakes and top with crushed graham crackers.

Click the link below for the full recipe!