Cheesecake Cupcakes

Ingredients:

Cake

• 1.5 cups crushed graham crackers
• 1/4 cup granulated sugar
• 1/4 tsp ground cinnamon
• 1/3 cup (about 5 tablespoons) unsalted butter, melted

Cupcakes

• 2 cups premium flour
• 1 teaspoon baking powder
• 1/4 teaspoon of baking soda
• A pinch of sea salt
• 170 g unsalted butter, room temperature
• 1.5 cups granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 3/4 cup sour cream
• 0.5 cups of milk

Filling

• 220 g of cream cheese, room temperature
• 1/3 cup granulated sugar
• 1 large egg

Glaze

• 90 g of cream cheese, room temperature
• 4 tablespoons unsalted butter, room temperature
• 1/3 cup sour cream
• 0.5 tsp lemon juice
• 1.5 cups powdered sugar
• Graham cracker pieces, for garnish

Preparation:

1. Preheat oven to 175°C. Line two standard metal muffin tins (12 muffin tins each) with paper cups.
2. Cake:
   
   Combine crushed graham crackers, sugar, cinnamon, and butter in a small bowl. Spoon 1 heaping tablespoon of the graham cracker mixture into each muffin cup. Press down to form a tight crust. Bake for 7 minutes. Set aside to cool completely.
3. Cupcakes:
   
   Combine flour, baking powder, baking soda, and salt in a medium bowl. Using a mixer, beat the butter and sugar until fluffy, 2-3 minutes. Add the eggs one at a time, scraping down the sides of the bowl after each addition. Stir in the vanilla extract.
4. Combine the sour cream and milk. Add the flour mixture and milk mixture in three additions, alternating between them, beginning and ending with the flour mixture. Knead the dough, being careful not to overmix it.
5. Filling:
   
   Using a mixer on medium speed, beat the cream cheese and sugar until light and fluffy, about 3 minutes. Beat in the egg until fully incorporated. Spoon the filling into a pastry bag fitted with a medium round tip (Ateco 800). Insert the tip into the top of the dough in each cup and squeeze the bag until the dough rises to fill each cup about three-quarters full.
6. Bake until light golden brown and a toothpick inserted 2 cm into the cupcake comes out clean, 18-20 minutes. Let the cupcakes cool in the pans on a wire rack for 10 minutes, then remove from the pans and let cool completely.
7. Glaze:
   
   Beat the cream cheese and butter with a mixer on medium speed until fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the sour cream and lemon juice. Gradually beat in the powdered sugar on low speed until smooth. Frost the cupcakes. Garnish with graham cracker crumbs.