Cheese Cake Cupcakes

I'm addicted to these now and am craving them...too bad they're all gone now.

What you'll need:
graham cracker crumbs (you can buy them that way or you can crush your own, I crushed my own in a food processor...it took about 1 1/2 packages from the box)
butter
sugar
french vanilla cake mix - made up
cream cheese (2 packages)
unsalted butter
almond extract
powdered sugar
vanilla extract
strawberries for garnish

First line your cupcake pan with cupcake liners and preheat your oven according to your cake mix directions (probably 350).

Graham Cracker Crust:
2 1/4 c. graham cracker crumbs
1/3 c. sugar
1/2 c. butter, melted

In a small bowl, combine crumbs and sugar; stir in butter. Divide between cupcake liners and press. You'll want it to fill about 1/3 of the bottom with the crust after it's pressed.

Mix up your cake mix according to the box's directions. Pour over your graham cracker crust, divided between the cupcake liners. Fill until it's almost to the top of the liner. Then bake according to the cupcake directions on the cake mix box.

Frosting (probably the best part of this recipe!):
3 sticks unsalted butter at room temperature
1 lb cream cheese at room temperature
1 lb powdered sugar
1 tsp vanilla extract
1/2 tsp almond extract

Cream the butter and powdered sugar together until smooth. Add extracts and powdered sugar and blend until desired consistency is reached. (Thanks Randee for this frosting recipe!)

Once your cupcakes are completely cooled, top your cupcakes with the frosting and garnish with a strawberry. I watched this video for tips to frost:
How to Frost Cupcakes
makes 24 cupcakes