Instructions

1. Preheat oven to 350 degrees. Insert liners into 18 muffin cups.
2. Beat together butter and 2 cups sugar in large bowl. Add eggs, one at a time, beating well after each addition. Blend in sour cream and almond extract.
3. Combine flour, salt and baking soda in medium bowl. Add to butter mixture and mix well.
4. Stir together remaining 4 teaspoons sugar, walnuts and cinnamon in small bowl.
5. Fill prepared muffin cups 1/3 full with batter; sprinkle with 2/3 of the walnut mixtures.
6. Cover with remaining batter. Sprinkle with remaining walnut mixture.
7. Bake for 25 to 30 minutes or until wooden toothpick inserted into centers comes out clean. Remove cupcakes from pan; cool on wire rack.

   Who cares, they are worth every calorie!