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Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners. MAKE THE CRUST:Place graham crackers, sugar, and salt in the bowl of a food processor. Grind until fine. With the processor ...
Preheat the oven to 350ºF. Line a standard cupcake pan with twelve paper baking cups, or grease the pan with butter if not using baking cups.
HEAT oven to 350°F. PLACE a paper cupcake liner in each of 12 muffin cups. BEAT cream cheese with a hand-held electric mixer until fluffy. Add granulated sugar and butter extract, beating well.
Dust the tops with powdered sugar by placing sugar in a fine-mesh strainer, positioning over a cupcake and tapping gently. Keep the cupcakes in an airtight container 3 to 5 days. Recipe courtesy of At the Farmers’ Market with Kids: Recipes and Projects for Little Hands by Leslie Jonath & Ethel Brennan/Chronicle Books, 2012.
HEAT oven to 350°F. PREPARE cake batter as directed on package. Mix cream cheese, egg and sugar until well blended. SPOON half the cake batter into 24 paper-lined muffin cups.