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Autumn Harvest Cupcakes

Delicious Autumn Harvest Cupcakes to Fall in Love With

These Autumn Harvest Cupcakes combine warm spices, pumpkin, and a cheesecake center for a delightful fall treat.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1 ½ cups crushed graham crackers Adds a delightful crunch.
  • ¼ cup dark brown sugar Provides a rich molasses flavor.
  • ½ teaspoon cinnamon Infuses warm spice notes into the crust.
  • ⅓ cup melted butter Binds the crust together.
Cheesecake Filling
  • 8 oz softened cream cheese Ensures a smooth texture.
  • ½ cup granulated sugar Balances the tartness.
  • 2 teaspoons vanilla bean paste Adds depth of flavor.
Pumpkin Batter
  • 1 ½ cups all-purpose flour Provides structure.
  • 1 teaspoon baking soda Helps with rising.
  • 1 teaspoon baking powder Works with baking soda.
  • ½ teaspoon salt Enhances flavor.
  • 2 teaspoons cinnamon Reinforces flavor.
  • ½ teaspoon nutmeg Adds a warm flavor.
  • ½ teaspoon cloves Adds warm spice aroma.
  • ½ teaspoon ginger Offers a zesty kick.
  • 4 large eggs Binds ingredients.
  • ½ cup granulated sugar Adds sweetness.
  • ¾ cup light brown sugar Enhances flavor.
  • ½ cup canola oil Keeps cupcakes moist.
  • 1 ½ cups pumpkin purée Brings flavor and moistness.
  • ½ cup sour cream Adds tanginess.
Frosting
  • 1 cup butter Forms the base for frosting.
  • ½ cup sour cream Keeps frosting smooth.
  • 4 ½ cups powdered sugar Sweetens and gives texture.

Equipment

  • Mixing Bowls
  • Whisk
  • piping bag
  • cupcake tray
  • wire rack

Method
 

Cupcake Preparation
  1. Prepare the crust: Mix crushed graham crackers, dark brown sugar, and cinnamon. Stir in melted butter and press into cupcake liners.
  2. Make the cheesecake filling: Beat cream cheese, granulated sugar, and vanilla bean paste until smooth. Transfer to a piping bag.
  3. Mix the dry ingredients: Whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
  4. Combine the wet ingredients: Whisk eggs, granulated sugar, light brown sugar, canola oil, and pumpkin purée until smooth.
  5. Incorporate dry and wet mixtures gently until combined.
  6. Fill the cupcake liners halfway with pumpkin batter, pipe in cheesecake filling, then top with more batter.
  7. Bake at 350°F for 18-22 minutes, until a toothpick comes out clean.
  8. Cool on a wire rack. For frosting, beat butter, sour cream, and vanilla, then gradually add powdered sugar until smooth.
  9. Decorate cooled cupcakes with frosting and sprinkle with crushed graham crackers.

Nutrition

Serving: 1cupcakeCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 250mgPotassium: 180mgFiber: 1gSugar: 25gVitamin A: 350IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Ensure cream cheese is softened for a smooth filling. Avoid overmixing batters for the best texture.

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