Ingredients
10 cinnamon graham crackers, crushed
4 tbsp. butter, melted
2 tbsp. granulated sugar
pinch of kosher salt
8 oz. cream cheese, softened
1/2 c. granulated sugar
1 6-oz. tub Cool Whip
1 tsp. pure vanilla extract
1/2 tsp. ground cinnamon
pinch of kosher salt
1/4 c. cinnamon sugar
2/3 c. powdered sugar
2 tbsp. cream cheese, softened
1 tbsp. whole milk
Preparation
Step 1Line a 12-cup muffin tin with paper liners and spray liners with cooking spray. Step 2In a large bowl, combine graham crackers, butter, sugar and salt and stir until completely moistened. Press graham mixture into paper liners and set aside. Step 3In a large bowl, beat cream cheese until light and fluffy. Add sugar, Cool Whip, vanilla, cinnamon and salt and mix until combined. Step 4Pour filling over graham bottoms and sprinkle tops with cinnamon sugar. Step 5Make icing: In a small bowl, combine powdered sugar, cream cheese and whole milk and whisk until smooth. Transfer to a small piping bag or a small Ziploc bag with the corner snipped.Step 6Pipe a swirl onto each cupcake. Refrigerate until firm, about 4 hours.
