Cupcakes are little cakes that can be prepared in a paper or thin aluminum cup to feed one person. The earliest existing document on the term cupcake is in “Seventy-five Receipts for cakes, pastries, and cakes,” published in 1828 in the book cookery lessons by Eliza Leslie’s Receipts.
Pumpkin Cheesecake Cupcakes are a cake recipe with pumpkin as the major ingre∂ιєnt and rich cheese as the secondary ingre∂ιєnt. The cake includes a graham cracker base, with a luscious vanilla cheese filling and a spicy pumpkin cheese layer in the filling. This cake is really easy to make and tastes like a moist sponge cake. Pumpkins are frequently used to decorate for Halloween, and it appears that no meal can symbolize the beautiful fall like pumpkins. So let’s get started learning how to bake this delectable cake for Thanksgiving and Halloween.
1 1/2 Tablespoons light brown sugar
1 sleeve graham crackers or digestive biscuits,
1/4 teaspoon pumpkin pie spice
1/2 stick 4 Tablespoons unsalted butter, melted
1 tsp pumpkin pie spice
3 eggs plus 1 egg yolk
1/4 Cup sour cream
1/2 tsp vanilla bean paste or extract
2 Tbls flour
3 packages cream cheese softened
11 oz pure pumpkin puree 3/4 of a can
1 1/2 Cup sugar
Step 1: Preheat the oven to 350 degrees F (177 degrees C), and line two cupcake baking trays with liners, totaling 24 tiny trays.
Step 2: Grind the graham crackers to crumbs in the bowl of a food processor. Combine the brown sugar, melted butter, and pumpkin pie spice in a large mixing bowl.
Step 3: Using your hands, gently press the crust mixture into the prepared cake pans (total 24 molds).
Step 4: In the bowl of an electric mixer fitted with wings, whip the cream cheese until smooth, then add the sour cream, sugar, egg yolks, flour, and vanilla bean powder and beat on medium until incorporated.
Step 5: Divide the mixture in step 4 into two parts and set one aside; add the pureed pumpkin and spices to the remaining mixture and whisk until well blended.
Step 6: Pour the vanilla powder mixture from step 2 into each half of the liner, reserving a small bit for the swirl design above (optional).
Step 7: Pour the pumpkin pie dough on top, dollop two little dollops of the vanilla mixture on top, and swirl the orange over the wh̾i̾te with a skewer.
Step 8: Bake the cakes for 18 to 23 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.
Step 9: When the cake is done, remove it from the oven and rest for a few minutes in the cake tray before gently removing it from the tray and cooling entirely on a wire rack.
Step 10: Serve the cake with whipped cream or a topping of your choice.
Allow the cream cheese to come to room temperature and soften for a few hours on the counter.