Pumpkin Cheesecake Cupcakes

Preheat the oven to 350F (180C) convection and line 24 muffin tins with cupcake liners.
Place the graham crackers in a food processor and pulse until they're finely ground.
125 grams graham crackers
Add the brown sugar, cinnamon and melted butter, pulsing until they're evenly distributed.
25 grams dark brown sugar lightly packed, 1/2 tsp cinnamon, 56 grams salted butter melted
Place about 1 Tbsp amount of graham cracker crust into each cupcake liner and press it down with your fingers or a small cup to form a crust.

Whisk together the cream cheese with the granulated sugar and the vanilla bean paste until they're smooth.
227 grams cream cheese softened, 100 grams granulated sugar, 2 tsp vanilla bean paste
Place the cheesecake filling in a piping bag fit with a round tip and set aside.

In medium bowl, whisk together the flour, baking powder, baking soda, salt and spices until they're evenly distributed.
240 grams all-purpose flour spooned and leveled, 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
In a large bowl, whisk together the eggs, sugar, oil and pumpkin aggressively for 1-2 minutes, until they're well combined.
4 large eggs room temperature, 200 grams granulated sugar, 100 grams light brown sugar lightly packed, 180 mL canola oil, 15 oz pumpkin puree
Add the dry ingredients to the wet ingredients and mix until they're well combined.
Scoop the batter over the crust, filling the cupcake tins about 3/4 full.
Insert the piping bag into the center of each cupcake (so the tip is towards the center not on top if the cupcake) and squeeze about a quarter size amount of filling into the center of the cupcake.
Release the pressure from the bag before you lift the bag out from the center of the cupcake (this helps it stay inside the cupcake and not on top of the cupcake).
Bake the cupcakes for 22 minutes. Remove from the oven and allow them to cool completely before frosting.

In a large bowl or the bowl of a stand mixer, use the whisk attachment to beat the butter until it's pale and fluffy, 2-3 minutes. Scrape the edge of the bowl halfway through.
168 grams unsalted butter room temperature
Add half of powdered sugar and beat on low speed just until it's combined. Increase the speed to medium/high and beat for another minute.
520 grams powdered sugar spooned and leveled
Add the sour cream and vanilla bean paste and beat just until they're combined.
113 grams sour cream room temperature, 2 tsp vanilla bean paste
Add the rest of the powdered sugar and mix on low speed until it's combined.
Scrape the bottom and edge of the bowl well and increase the speed to medium/high for 2-3 minutes.
Pipe frosting on top of cupcakes and top with crushed graham crackers.
graham cracker crumbs for topping