Cherry Vanilla Cheese Danish Cupcakes

For the cherry filling: In a small saucepan over medium heat, cook the cherries, water, and sugar (uncovered) until the cherries are softened, about 10 minutes, stirring occasionally. Add the cornstarch slurry and cook another 1 to 2 minutes, stirring constantly (the mixture will thicken). Cool to room temperature then chill in the fridge while you make the cupcakes (it will thicken more as it cools).

For the cupcakes: Preheat the oven to 350ºF and line a muffin tray with paper liners. With a handheld electric beater, beat together the sugar and oil, then cream in eggs until light and fluffy (takes about 2 minutes). Beat in the sour cream and vanilla. In a separate bowl, mix together the flour, baking powder, and salt. Gradually stir dry ingredients into wet until just combined, making sure not to over-mix.

Fill each cupcake liner with about 1/4 cup of batter (they should be about 3/4 full). Add a scant tablespoon of cherry filling to each, then add one piece of Neufchatel cheese, pushing it down slightly. Bake for 20 to 22 minutes, or until golden around the edges and a toothpick inserted into a cupcake comes out clean or with just a couple crumbs. Cool for 5 to 10 minutes in the tray and then remove to a wire rack to finish cooling. Cool completely before glazing.

For the glaze: In a small bowl, whisk together all ingredients, then drizzle over cupcakes. Let the glaze set before serving.