Delectable Autumn Harvest Cupcakes to Cozy Up Your Fall

Delicious Autumn Harvest Cupcakes featuring pumpkin and warm spices, perfect for the fall season.

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Course: Dessert

Cuisine: American

Keyword: Autumn Harvest Cupcakes, Baking, cozy treats, Cupcakes, fall desserts, pumpkin

Prep Time: 15

Cook Time: 25

Cooling Time: 10

Total Time: 45

Servings: cupcakes

Calories: 290kcal

Equipment

Mixing bowl
Piping bag
Whisk
Oven
Cupcake liners

Ingredients

For the Crust

1.5 cups crushed graham crackers Provide a delightful crunch that complements the creamy filling.
0.33 cups dark brown sugar Enhances the crust with a rich, caramel-like flavor.
0.5 teaspoon cinnamon Adds a warm and aromatic spice.
0.5 cups melted butter Binds the crust ingredients together.

For the Cheesecake Filling

8 oz cream cheese Creates a luscious, creamy center.
0.5 cups granulated sugar Balances the tanginess of the cream cheese.
1 teaspoon vanilla bean paste Infuses the filling with aromatic vanilla.

For the Cupcake Batter

2 cups all-purpose flour Forms the base of the cupcakes.
1 teaspoon baking soda Helps the cupcakes rise.
1 teaspoon baking powder Works alongside baking soda for further leavening.
0.5 teaspoon salt Enhances overall flavor.
1 teaspoon cinnamon Reinforces the warm spice theme.
0.5 teaspoon nutmeg Adds an additional layer of warmth.
0.5 teaspoon cloves Imparts a hint of earthiness.
0.5 teaspoon ginger Infuses a gentle spiciness.
3 large eggs Provide moisture and richness.
1 cups granulated sugar Sweetens the batter.
0.75 cups light brown sugar Adds depth of flavor.
0.5 cups canola oil Keeps the cupcakes moist.
15 oz pumpkin purée The star ingredient.
0.5 cups sour cream Adds moisture and a subtle tang.

For the Frosting

0.5 cups butter Provides a creamy base.
0.5 cups sour cream Enhances the flavor of the frosting.
3 cups powdered sugar Sweetens and thickens the frosting.

Instructions

Step-by-Step Instructions

In a mixing bowl, combine 1 ½ cups of crushed graham crackers, ⅓ cup of dark brown sugar, ½ teaspoon of cinnamon, and ½ cup of melted butter until the mixture resembles sandy crumbs. Use about 1 tablespoon of this crust mixture to press firmly into the bottom of each cupcake liner.
In a clean bowl, beat 8 oz of softened cream cheese, ½ cup of granulated sugar, and 1 teaspoon of vanilla bean paste until smooth and creamy. Transfer this mixture into a piping bag for filling later.
In one bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, ½ teaspoon of salt, 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, ½ teaspoon of cloves, and ½ teaspoon of ginger. In a large mixing bowl, whisk together 3 large eggs, 1 cup of granulated sugar, ¾ cup of light brown sugar, ½ cup of canola oil, and 15 oz of pumpkin purée until smooth. Fold in the dry ingredients just until combined.
Fill each cupcake liner halfway with pumpkin batter, then pipe about 1–2 teaspoons of cheesecake filling into the center. Top with more pumpkin batter until the liners are ¾ full.
Preheat your oven to 350°F. Place your filled cupcake liners in the oven and bake for 18–22 minutes, until set and a toothpick comes out mostly clean. Allow them to cool completely on a wire rack.
In a mixing bowl, beat ½ cup of softened butter until creamy. Gradually mix in ½ cup of sour cream and 1 teaspoon of vanilla until well combined. Slowly add 3 cups of powdered sugar until fluffy and smooth.
Transfer your fluffy frosting into a piping bag and pipe it generously onto each cupcake. Sprinkle with crushed graham cracker crumbs for an extra touch.

Notes

Store unfrosted cupcakes in an airtight container for up to 2 days. Frost when ready to serve for freshness.

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