Pumpkin Cheesecake Cupcakes

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with foil liners.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': '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. 3

   {'id': 'step_2', 'step': 3, 'text': '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. 4

   {'id': 'step_3', 'step': 4, 'text': '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. 5

   {'id': 'step_4', 'step': 5, 'text': 'Meanwhile, make frosting: Stir together sour cream, powdered sugar, and vanilla in a bowl until smooth. Refrigerate until needed.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Dollop frosting over cooled cupcakes and sprinkle with cinnamon.'}

📊 Nutrition Facts

Per serving (24 servings total)