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Autumn Harvest Cupcakes

Autumn Harvest Cupcakes: Cozy Flavors for Fall Celebrations

Delight in the flavors of fall with these Autumn Harvest Cupcakes, featuring pumpkin and cheesecake for a perfect seasonal treat.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Desserts
Cuisine American
Servings 12 cupcakes
Calories 250 kcal

Equipment

  • mixing bowl
  • Piping bag
  • whisk
  • Oven
  • wire rack

Ingredients
  

For the Crust

  • 1.5 cups crushed graham crackers these lend a delightful crunch and warmth
  • 0.5 cups dark brown sugar enhances the caramel-like depth
  • 1 teaspoon cinnamon adds the quintessential fall spice aroma
  • 0.5 cups melted butter helps to bind the crust

For the Cheesecake Filling

  • 8 oz cream cheese provides a creamy texture
  • 0.5 cups granulated sugar balances the cream cheese's tanginess
  • 1 teaspoon vanilla bean paste infuses a lovely warmth and flavor

For the Pumpkin Batter

  • 1.5 cups all-purpose flour provides structure and stability
  • 1 teaspoon baking soda helps your cupcakes rise
  • 1 teaspoon baking powder essential for fluffiness
  • 0.5 teaspoon salt enhances the other flavors
  • 1 teaspoon cinnamon part of the signature spice blend
  • 0.5 teaspoon nutmeg adds fall flavor
  • 0.5 teaspoon cloves enhances the warm flavors
  • 0.5 teaspoon ginger another element of warm spices
  • 4 large eggs bind the ingredients
  • 0.75 cups granulated sugar adds sweetness
  • 0.5 cups light brown sugar adds a hint of caramel flavor
  • 0.5 cups canola oil keeps the cupcakes moist
  • 15 oz pumpkin purée the star ingredient

For the Frosting

  • 1 cup butter base for creamy frosting
  • 0.5 cups sour cream adds tangy flavor
  • 2 teaspoons vanilla elevates the flavor profile
  • 4.5 cups powdered sugar sweetens and thickens the frosting

For the Topping

  • 0.5 cups crushed graham cracker crumbs for an extra bit of crunch

Instructions
 

Step‑by‑Step Instructions

  • Prepare the Graham Cracker Crust: Combine crushed graham crackers, dark brown sugar, cinnamon, and melted butter until sandy and moist. Press about 1 tablespoon into each cupcake liner.
  • Make the Cheesecake Filling: Beat cream cheese, granulated sugar, and vanilla bean paste until smooth. Transfer to piping bag.
  • Mix the Dry Ingredients: Whisk together all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
  • Combine Wet Ingredients: Whisk eggs, granulated sugar, light brown sugar, canola oil, and pumpkin purée until smooth.
  • Fold Dry Ingredients: Carefully fold dry ingredients into the wet mixture until combined, ensuring the batter is thick but smooth.
  • Fill the Cupcake Liners: Fill liners halfway with pumpkin batter, pipe cheesecake filling into the center, then top with more batter until ¾ full.
  • Bake the Cupcakes: Preheat oven to 350°F (175°C). Bake for 18–22 minutes until set. Cool on a wire rack.
  • Make the Frosting: Beat softened butter until creamy, add sour cream and vanilla, then gradually mix in powdered sugar until smooth.
  • Decorate the Cupcakes: Pipe frosting onto cooled cupcakes and sprinkle with crushed graham cracker crumbs.

Notes

Allow cupcakes to cool completely before frosting to prevent melting. Serve with warm cider for a cozy treat.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 10IUVitamin C: 2mgCalcium: 2mgIron: 4mg
Keyword Autumn Harvest Cupcakes, cheesecake cupcakes, easy baking, Fall Desserts, pumpkin cupcakes, seasonal treats
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