While these are traditional cupcakes, I would suggest you provide your guests with a fork to eat them with. They can get a little messy.
1 cup plus 4 tablespoons butter, softened
1½ cups plus 2 tablespoons sugar
5 large eggs, divided
2 cups all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
2 tablespoons lemon juice
1 (8-ounce) package cream cheese, softened
1 teaspoon vanilla extract
1 (20-ounce) can cherry pie filling
1 cup powdered sugar
¼ cup milk
Preheat the oven to 350 degrees. Line 2 (12-cup) muffin tins with paper liners. In a large bowl cream 1 cup butter with 1½ cups sugar, then beat in 4 eggs one at a time, mixing well. Gradually add the flour, salt, baking powder, and lemon juice and continue to mix until smooth. Set this cupcake batter aside while making the cream cheese filling.
In a small bowl combine the cream cheese, the remaining 2 tablespoons sugar, the remaining egg, and vanilla extract, mixing well. Spoon the cupcake batter into the paper-lined cups, filling ⅔ full, using the back of a spoon to make a slight well in the center. Spoon 1 tablespoon of cherry pie filling in the center. Top each with 1 tablespoon of the cream cheese filling over the cherry filling.
Bake for 20 minutes or until a toothpick inserted in the cake part comes out clean. Cool and drizzle with the glaze.
To make the glaze, in a small bowl mix the sugar, the remaining 4 tablespoons butter, and milk together.
Makes 24 cupcakes.