Cherry Cheese Cupcakes

Directions

1. In a large bowl, beat cream cheese, 1 cup sugar and 1 teaspoon vanilla until smooth. Add eggs, 1 at a time, beating well after each addition.
2. Spoon into about 24 foil-lined muffin cups. Bake at 300° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes.
3. In a small bowl, combine sour cream and the remaining sugar and vanilla until smooth. Spoon onto cupcakes. Return to the oven for 6-8 minutes or until set. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. Top with pie filling; garnish with mint if desired. Store in the refrigerator.