The Ultimate Pumpkin Cheesecake Cupcakes

1. Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with foil liners.

2. 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. 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. 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. Meanwhile, make frosting: Stir together sour cream, powdered sugar, and vanilla in a bowl until smooth. Refrigerate until needed.

6. Dollop frosting over cooled cupcakes and sprinkle with cinnamon.

   

Tips

For best results, let the cupcakes and sour cream frosting sit overnight in the refrigerator, then frost and sprinkle with cinnamon before serving.