Cherry Cupcakes

• 3/4 cup butter, softened
• 1 cup sugar
• 6 eggs
• 3/4 tsp. almond extract
• 2 cups flour
• 1-1/2 tsp. baking powder
• 1/2 tsp. cinnamon
• 1/4 tsp. salt
• 1 can (1-1/3 lb.) cherry pie filling

1. Cream butter and sugar until light and fluffy.
2. Beat in eggs and extract.
3. Sift together flour, baking powder, cinnamon and salt.
4. Blend into egg mixture.
5. Spoon 2 tablespoons batter into each of 24 foil-lined 2 1/2-inch muffin pan cups.
6. Top each with 1 tablespoon fruit filling.
7. Bake at 375F for 20 minutes.

butter, sugar, eggs, almond extract, flour, baking powder, cinnamon, salt, cherry pie filling

Taken from www.foodgeeks.com/recipes/729 (may not work)