Cherry Cheesecake Cupcakes

• FOR THE CUPCAKES:
• 1 cup Sour Cream
• 1/3 cups Soft Butter
• 2 whole Eggs
• 1 teaspoon Almond Extract
• 1-1/2 cup Flour
• 2/3 cups Sugar
• 1/2 teaspoons Baking Powder
• 1/2 teaspoons Baking Soda
• 1/4 teaspoons Salt
• Cream Cheese Frosting, To Frost The Cupcakes
• _____
• FOR THE FILLING:
• 8 ounces, weight Cream Cheese
• 1/3 cups Sugar
• 1 whole Egg Yolk
• 1/4 cups Finely Chopped Maraschino Cherries

1. Beat sour cream, butter, eggs, and almond extract. Add dry ingredients. Beat on medium speed for 1 minute.
2. For the filling, beat cream cheese and sugar till smooth, then beat in egg yolk. Fold in cherries.
3. Line 22 muffin cups with paper liners. In each cup, layer 1 tablespoon batter, 1 tablespoon filling, then another tablespoon of batter. Bake at 350F for about 20 minutes. Cool and frost with cream cheese frosting.

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Taken from tastykitchen.com/recipes/drinks/cherry-cheesecake-cupcakes/ (may not work)