Cranberry Cheese Cupcakes

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Preparation info

  • 12

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 cups fine graham-cracker crumbs
  • ¼ cup butter, melted
  • ½ cup plus 3 tablespoons sugar
  • 12 ounces cream cheese
  • 3 large eggs
  • teaspoon salt
  • ¼ teaspoon almond extract
  • 1 teaspoon vanilla extract
  • ¾ cup sour cream
  • Cranberry Topping


  1. Blend graham-cracker crumbs with the butter and two tablespoons of sugar.

  2. Line twelve cupcake pans with paper liners. Press the crumb mixture in the bottom and around sides of liners. Refrigerate for one hour.

  3. Preheat oven to moderate (325°F.).

  4. Beat the cream cheese until smooth and soft. Add the eggs, one-half cup sugar, the salt, almond extract and half of the vanilla. Turn the mixture into the prepared cupcake pans. Bake for thirty-five to forty minutes, or until firm in the center.

  5. Remove the cupcakes from the oven and cool in pans on a rack for twenty minutes.

  6. Combine the remaining sugar and vanilla and the sour cream. Spoon over the top of the cupcakes. Return the cakes to oven and bake for five minutes longer. Cool. Spoon cranberry topping over the cakes, chill, and serve.

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