Separately mix the flour and baking powder.

Beat butter at room temperature with sugar. One by one add the egg yolks, still whisking. Add sour cream. It turns out lush mass.

Add flour with baking powder and gently mix everything with a spatula.

Arrange in molds, I have them no oil. It is better to bake in paper, nested in the metal mold, because the cupcakes turn out crumbly. Today I didn't, but that's okay.

Bake for 20 minutes at a temperature of 180 gr.

Prepare the filling. I took frozen cherries, pitted. Fall asleep sugar (no need to thaw), wait a few minutes, when the sugar is slightly melted (you can add a couple of tablespoons of water), put on a small fire, cook for 10 minutes. In a blender, grind to puree, you can leave small pieces of berries. Again, put on fire, bring to a boil and thin stream pour the pectin mixed with a tablespoon of sugar. All the time continuously interfere. Boil about 2 minutes.

Make the cupcakes recess with a special device. If not, you can gently with a teaspoon.

Pour hot filling. When cooled it quickly thickens.

For the cream whisk the cream cheese with powdered sugar. A thin stream, whisking continuously, pour in the cream (I used 35 %). It turns out sustainable lush mass.

Decorate.