Name: Reverse Pumpkin Cheesecake Cupcakes
Yield: 20
Ingredients: 8 ounces butter, at room temperature; 8 ounce cream cheese, at room temperature; 1 3/4 cups sugar; 4 eggs, at room temperature; 1 tbsp vanilla extract; 2 1/4 cups all purpose flour; 1 1/2 tsp baking powder; 1/2 tsp salt; 4 ounces cream cheese, softened to room temperature; 2 tablespoons butter, softened to room temperature; 1/4 cup pumpkin puree; 1 teaspoon ground cinnamon; 3/4 tsp pumpkin pie spice; 2 – 2.5 cups confectioners sugar, sifted; 6 tbsp flour (as desired, to thicken); 2-4 tbsp cornstarch (as desired, to thicken); 1/2 cup graham cracker crumbs, for decorating

Ingredients

Cream Cheese Cupcakes

8 ounces butter, at room temperature
8 ounce cream cheese, at room temperature
1 3/4 cups sugar
4 eggs, at room temperature
1 tbsp vanilla extract
2 1/4 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt

Pumpkin Cream Cheese Frosting

4 ounces cream cheese, softened to room temperature
2 tablespoons butter, softened to room temperature
1/4 cup pumpkin puree
1 teaspoon ground cinnamon
3/4 tsp pumpkin pie spice
2 – 2.5 cups confectioners sugar, sifted
6 tbsp flour (as desired, to thicken)
2–4 tbsp cornstarch (as desired, to thicken)
1/2 cup graham cracker crumbs, for decorating

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Instructions

For the Cream Cheese Cupcakes

Preheat oven to 350.
Combine the room temperature butter, cream cheese, and sugar in the large bowl of a stand mixer. Mix on medium speed until light and fluffy, about 3-4 minutes. Add the eggs one at a time, mixing well after each addition. Add the vanilla and mix it in. The batter might appear a little broken at this point—that’s okay.
In a small bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredient and mix just until they’re combined. Finish stirring everything together with a spatula, scraping down the bottom and sides of the bowl. Spoon batter into cupcake liners. Bake for 30-35 minutes, until toothpick inserted comes out clean.

For the Pumpkin Cream Cheese Frosting

Blend the cream cheese, butter, pumpkin, and spices on medium speed until creamy. Add the 2-2.5 cups of sifted powdered sugar depending how sweet you’d like it. Add flour and cornstarch one or two tablespoons at a time until frosting reaches desired thickness.
To frost, spread a thin layer of frosting across top of cupcake. Press cupcake frosted side down into bowl of graham cracker crumbs to coat. Frost cupcakes on top of crumbs. Then sprinkle remaining crumbs on top, for flair.