About this recipe:I combined a few recipes to make cupcakes that taste like pumpkin cheesecake. The family loved them! These cupcakes really should be made the day before, as well as the frosting. I stored mine in tupperware in the fridge so they set up nicely.
140g Digestive biscuits
2 tablespoons ground ginger
85g butter, melted
675g cream cheese
100g caster sugar
110g dark brown sugar
425g pumpkin puree
1 tablespoon ground cinnamon
1 tablespoon ground ginger
2 teaspoons ground nutmeg
1 teaspoon ground cloves
1/4 teaspoon salt
230g soured cream
3 tablespoons icing sugar, or to taste
1 tablespoon vanilla extract
1 pinch ground cinnamon, for garnish
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Preheat oven to 180 C / Gas 4. Line 2 12-hole muffin tins with foil liners.
Crush biscuits and 2 tablespoons ground ginger together in a resealable plastic bag; pour into a bowl. Add butter to biscuit mixture and mix with a fork until blended.
Beat cream cheese, caster sugar and brown sugar together in a large bowl until creamy; beat in pumpkin puree. Add cinnamon, 1 tablespoon ginger, nutmeg, cloves and salt; add eggs 1 at a time, beating well after each addition.
Press 1 tablespoon biscuit mixture into the base of each muffin case, pressing mixture slightly up the sides of the liners. Fill each cup with cream cheese mixture.
Bake in the preheated oven until tops are smooth and cupcakes jiggle slightly when moved, about 15 minutes. Cool in the pans for 10 minutes before transferring to a wire rack to cool.
Stir soured cream, icing sugar and vanilla extract together in a bowl until frosting is smooth. Top each cupcake with frosting and sprinkle with cinnamon.