Cranberry Cheese Cupcakes from New York Times Menu Cookbook by Craig Claiborne
Blend graham-cracker crumbs with the butter and two tablespoons of sugar. Line twelve cupcake pans with paper liners. Press the crumb mixture in the bottom and
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- Cranberry Topping
- 1 teaspoon vanilla extract
- ¾ cup sour cream
- ⅛ teaspoon salt
- ¼ teaspoon almond extract
- 12 ounces cream cheese
- 3 large eggs
- ¼ cup butter, melted
- ½ cup plus 3 tablespoons sugar
- 2 cups fine graham-cracker crumbs
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