For the cupcake: At room tempterature beat unsalted butter at medium speed until creamy. Pour in sugar and beat well. Add 2 eggs one at a time, before adding the next make sure it is well combined.

Add vanilla, baking powder, salt, flour, and milk. Beat until it is smooth. 

Take a cupcake baking tray and add cupcake liners and pour the batter into individual baking cups, until they are about 2/3 full. Bake at 350 for 20 minutes or until golden brown. Should get 24 -18 cupcakes.

For the butter cream: Measure water, put in small cup and add salt. Stir to dissolve.

 Mix butter and Crisco on low until combined. Add meringue powder and vanilla extract. Mix on low to combine.

Add powdered sugar gradually, still mixing on low.

Gradually add salted water and mix on low for 1-2 minutes until well combined, scraping paddle and sides of bowl as necessary.

You will need a pastry bag and a tip #48.

I made these cupcakes 2 ways. First one I cut a hole in the top part center of the cupcake and filled it with cherry pie filling and did this with a few i was serving right away the rest i didnt fill.

I took a little bit of brown icing food coloring and dyed the icing a light brown. Then I iced the top of each cupcake. Then i put a spoonful of cherry pie filling and placed in on top.

I filled my pastery bag filled with buttercream and the tip on it. I decorated it like you would see it look like the sides and top of a cherry pie.