Preheat the oven to 350° F & line cupcake pans with liners. In a large bowl, mix eggs, applesauce, sour cream, & oil. Stir until combined. Add in the cake mix & pudding mix, stirring again. Add in the water & mix until the batter is smooth.
Fill cupcake liners 3/4 of the way. Bake for 18-23 min. or until a toothpick inserted in the center of a cupcake comes out clean. Remove & let the cupcakes completely cool.
Once completely cooled, use a small paring knife to cut out a small circle about an inch in diameter in the top of the cupcake & remove that small piece of the cake (eat or discard!). Then spoon & gently press in 2 full teaspoons of cherry fruit filling, making sure the fruit filling is level with the top of the cupcake.
FOR FROSTING - Place softened cream cheese & powdered sugar in a large bowl & beat on medium speed until completely smooth. While beating on low speed, slowly add in the heavy cream & beat until just combined. Once all the cream has been added in, increase the speed of the mixer to medium-high & beat until the frosting holds stiff peaks. Watch carefully to avoid over-beating. Transfer to a piping bag fitted with a piping tip & pipe over cupcakes evenly. Enjoy!