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Autumn Harvest Cupcakes

Delicious Autumn Harvest Cupcakes You’ll Crave This Season

Delicious Autumn Harvest Cupcakes feature spiced pumpkin batter with a creamy cheesecake surprise, perfect for the season.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 45 minutes
Course Cupcakes & Muffins
Cuisine American
Servings 12 cupcakes
Calories 250 kcal

Equipment

  • Mixing bowls
  • Piping Bag
  • Cupcake liners
  • Oven

Ingredients
  

For the Crust

  • 1.5 cups crushed graham crackers adds a sweet and crunchy base
  • 0.5 cups dark brown sugar deepens the flavor
  • 1 teaspoon cinnamon brings warmth
  • 0.25 cups melted butter helps bind the crust

For the Cheesecake Filling

  • 8 oz softened cream cheese creates the creamy texture
  • 0.75 cups granulated sugar sweetens the filling
  • 1 teaspoon vanilla bean paste infuses a delightful flavor

For the Pumpkin Batter

  • 1.25 cups all-purpose flour provides structure
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt enhances flavors
  • 1 teaspoon cinnamon for additional flavor
  • 0.5 teaspoon nutmeg adds warm aroma
  • 0.5 teaspoon ground cloves provides warming spice
  • 0.5 teaspoon ground ginger adds zesty warmth
  • 4 large eggs binds the mixture
  • 0.5 cups light brown sugar adds caramel flavor
  • 0.5 cups canola oil keeps cupcakes moist
  • 1.5 cups pumpkin purée for rich flavor

For the Frosting

  • 0.5 cups butter creates a creamy base
  • 0.5 cups sour cream adds tang and creaminess
  • 2 cups powdered sugar sweetens and smooths the frosting

Instructions
 

Preparation Steps

  • Combine crushed graham crackers, dark brown sugar, cinnamon, and melted butter in a bowl. Press into cupcake liners.
  • Beat softened cream cheese with granulated sugar and vanilla bean paste until smooth. Transfer to piping bag.
  • Whisk together all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, ground cloves, and ground ginger.
  • Whisk eggs, granulated sugar, light brown sugar, canola oil, and pumpkin purée in a bowl until smooth.
  • Fold dry ingredients into wet mixture just until combined.
  • Fill cupcake liners halfway with pumpkin batter, pipe cheesecake filling into center, and top with more pumpkin batter.
  • Bake at 350°F for 18-22 minutes until set. Cool on wire rack.
  • Beat softened butter until creamy, then mix in sour cream and gradually add powdered sugar until smooth.
  • Frost cooled cupcakes and sprinkle with crushed graham cracker crumbs before serving.

Notes

Ensure ingredients are at room temperature for the best texture. Use proper measuring techniques.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 2000IUVitamin C: 1mgCalcium: 50mgIron: 1mg
Keyword Autumn Harvest Cupcakes, Baking Recipes, cheesecake cupcakes, fall desserts, holiday treats, pumpkin cupcakes
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