preheat oven to 180°c

if you have you own way of making cupcakes use that but i use this way

cream butter and castor sugar (cupcake ingredients) until light and fluffy then add your vanilla extract if you're using it

whisk eggs (seperately) and make sure flour is weighed out

whilst mixing into creamed butter and sugar add small amounts of egg and a couple of tablespoons of flour at a time until all is combined (this helps stop the mixture splitting)

put in the preheated oven for around 15 mins/ until the cupcakes are golden brown

once the cupcakes have cooled use a sharp knife to cut the middles of the top of the cupcake off to around half way down the cupcake (as you would when making butterfly cupcakes, don't worry if the cut isn't neat as this will be covered by the buttercream later)

put a teaspoon off morello cherry jam in the new hole and put the 'lid' of the cupcake back on top

now to make the buttercream put the butter and icing sugar in a bowl and cream it until light and fluffy, if the buttercream seems quite stiff and unspreadable add half a tablespoon of milk at a time until it turns more spreadable but dont go over 11/2 tablespoons as this should be enough

i added three teaspoons of morello cherry jam to the buttercream aswell but this is definitely not compulsory

then pipe of spread the buttercream on to the cupcakes being carefull not to lift the 'lid' off the cupcake

i didn't add anything else to my cupcakes but you could put a sour cherry on top if you want