Step 1

Preheat the oven to 350°F. Grease a standard muffin pan, or line with baking cups.

Step 2

, To make the filling: In a small pot, combine the frozen cherries, sugar, and lemon juice. Cook over medium-low heat until the cherries begin to release their juices and soften, about 5 minutes.

Step 3

, In a small bowl, stir together the water and cornstarch until smooth.

Step 4

, Once the cherry filling has reached a low boil, stir in the cornstarch mixture. Return the cherry filling to a low boil and cook for 1 minute, stirring constantly.

Step 5

, Remove the cherry filling from the heat and stir in the vanilla and almond extracts. Set aside to cool to room temperature while you prepare the cupcake batter.

Step 6

, To make the cupcakes: In the bowl of a stand mixer fitted with the flat beater attachment or working in a large mixing bowl with an electric hand mixer, beat (“cream”) together the sugar and butter until light and fluffy, 3 to 5 minutes at medium speed.

Step 7

, In a small bowl or measuring cup, whisk together the milk, egg, egg white, and vanilla.

Step 8

, In a separate bowl, whisk together the flour, baking powder, and salt.

Step 9

, Add 1/3 of the flour mixture to the creamed butter and sugar, beating gently to combine. Gently beat in half the milk mixture. Mix in about half of the remaining flour, then the remaining milk. Stir in the last of the flour. Scrape down the sides of the bowl and mix again, at low speed, until smooth.

Step 10

, Spoon the batter into the prepared pan; a muffin scoop works well here.

Step 11

, Bake the cupcakes for 18 to 22 minutes, or until the cake springs back when lightly touched and a toothpick inserted into the center of one of the middle cupcakes comes out clean.

Step 12

, Remove the cupcakes from the oven, and as soon as you can handle them, remove them from the pan and transfer to a rack to cool. Allow them to cool completely before frosting.

Step 13

, To make the frosting: In a small, microwave-safe bowl stir together the brown sugar and water. Heat at 15-second intervals until the brown sugar is dissolved; this is the brown sugar syrup.

Step 14

, In a medium bowl or the bowl of a stand mixer, combine the sugar, butter, vanilla, cinnamon, salt, and 2 teaspoons of the brown sugar syrup. Beat at medium-high speed until smooth. If the frosting seems thick, add an additional teaspoon of the brown sugar syrup until it is a spreadable consistency.

Step 15

, To assemble the pie cupcakes: Use a teaspoon scoop or paring knife to scoop a shallow, bowl-shaped hole out of the top of each cupcake; aim to leave a border about 3/8" thick around the outer edge of the cupcake. Enjoy the hollowed-out pieces of cake as a baker’s snack!

Step 16

, Portion a heaping tablespoon of the cherry pie filling into the hole in each cupcake; a heaping teaspoon scoop works well here. Gently spread the filling to the edges of the hole, still leaving the 3/8" border around the outer edge of the cupcake exposed.

Step 17

, Transfer the frosting to a piping bag fitting with a plain (round) tip about 1/8" in diameter. Create the lattice top by piping 3 or 4 lines across the filling, beginning and ending on the bare outer edge of the cupcake. Rotate the cupcake, then pipe 3 or 4 intersecting lines across the filling at a diagonal angle.

Step 18

, Transfer the remaining frosting to a piping bag fitted with a rose petal tip; we like Ateco #

Step 19

Position the tip so that the larger opening is closer to the surface of the cupcake and pipe a loose squiggle border around the outer edge of the cupcake; this resembles a crimped pie crust. Serve the cherry pie cupcakes at room temperature.

Step 20

, Storage information: Store the assembled pie cupcakes, covered, at room temperature for several days.