Ingredients for - Pumpkin Cheesecake Cupcakes
How to cook deliciously - Pumpkin Cheesecake Cupcakes
1. Stage
Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with foil liners.
2. Stage
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. Stage
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. Stage
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. Stage
Meanwhile, make frosting: Stir together sour cream, powdered sugar, and vanilla in a bowl until smooth. Refrigerate until needed.
6. Stage
Dollop frosting over cooled cupcakes and sprinkle with cinnamon.
