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1
For the crust: Preheat the oven to 350 degrees F. Line two 12-cup standard muffin tins with paper liners.
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2
Combine the graham cracker crumbs, granulated sugar, cinnamon and butter in a small bowl.
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3
Drop a heaping tablespoon of graham cracker mixture into each muffin cup.
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4
Press to create a firm layer of crust on the bottom.
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5
Bake 7 minutes.
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6
Set aside to cool completely.
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7
For the cupcakes: Combine the flour, baking powder, baking soda and salt in a medium bowl.
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8
Using a hand mixer or stand mixer, cream the butter and granulated sugar together until fluffy, 2 to 3 minutes.
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9
Add the eggs, one at a time, scraping down the bowl between additions.
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10
Beat in the vanilla.
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11
Whisk together the sour cream and the milk.
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12
Add the flour mixture and milk mixture in three additions, alternating between wet and dry ingredients and starting and ending with flour mixture.
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13
Beat just until well combined, taking care not to overmix.
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14
For the filling: Beat the cream cheese and granulated sugar in a bowl with an electric mixer at medium speed until light and fluffy, about 3 minutes.
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15
Beat in the egg just until combined.
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16
Spoon the filling into a pastry bag fitted with a medium-size plain tip (Ateco 800).
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17
Insert the tip into the top of each cupcake batter and squeeze the filling until the batter rises to fill each cup about three-quarters of the way up the side of the tin.
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18
Bake until lightly golden and a toothpick inserted about 3/4 inch from the edge of the cupcakes comes out clean, 18 to 20 minutes.
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19
Cool the cupcakes in the tins on a rack for 10 minutes, and then remove from the tins and cool completely.
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20
For the frosting: Using an electric or stand mixer, beat the cream cheese and butter together at medium speed until fluffy, about 2 minutes.
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21
Scrape down the sides of the bowl.
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22
Beat in the sour cream and lemon juice.
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23
On low speed, gradually add the confectioners' sugar and beat until well combined.
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24
Frost the cupcakes as desired.
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25
Garnish with graham cracker pieces.
