Cherry Cheesecake Cupcakes
Filling:
1 package (8oz) cream cheese, at room temperature
1/3 cup sugar
1 large egg
1/2 tsp vanilla extract
Cupcakes:
1 package Duncan Hines yellow cake mix
1 package (3.4oz) vanilla instant pudding mix
1 cup whole milk
2/3 cup vegetable oil
3 large eggs
1 teaspoon almond extract
28 vanilla wafers
Topping:
Vegetable spray, for misting a spoon
1 can (21oz) cherry pie filling
Preheat oven to 350. Line 28 cupcake cups with paper liners (I just did 24).
Place the cream cheese in a small mixing bowl and blend with an electric mixer on low speed until the cream cheese has softened, 15 seconds. Add the sugar, egg, and vanilla and continue to beat on low until the ingredients come together, 1 minute. Set the filling aside.
Place the cake mix, pudding mix, milk, oil, eggs, and almond extract in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed.
Place one vanilla wafer in the bottom of each cupcake liner. Spoon or scoop 1/4 cup batter on top of each vanilla wafer. Gently dollop one heaping teaspoon of filling on top of each cupcake. The cup will be nearly full. Do not shake the pans. Place the pans in the oven. Bake the cupcakes until they are golden and spring back when lightly touched, 18 to 20 minutes. Remove the pans from oven and cool on a wire rack for 5 minutes. Lift cupcakes from pans and place on wire rack to cool for 15 more minutes.
Mist a teaspoon with vegetable oil spray and use this to press down on the cupcake to create an indentation. Place a heaping teaspoon of cherry pie filling in the well of each cupcake.
