For filling, in a 2 quart saucepan, cook
cherries and sugar over medium heat stirring to dissolve sugar; about 5
minutes. Mix cornstarch, lemon juice and vanilla together. Stir into
cherry mixture. Bring to a boil. Boil for 5 minutes or until slightly
thickened. Remove from heat.
Preheat oven to 350°F. Place paper baking cups in 2 (12-cup) muffin pans.
To make cupcakes, mix flour, baking powder and salt in a medium
bowl. In a large bowl, beat butter and sugar at medium speed with an
electric mixer until fluffy.
Add eggs, 1 at a time, beating just until blended after each addition.
Add flour mixture alternately with milk, beating at low speed just until blended. Stir in vanilla and lemon juice.
Divide half of batter among muffin cups; top with cherry filling and remaining batter. Top with turbinado sugar.
Bake for 40 to 42 minutes, or until golden brown. Remove cupcakes
from pan and cool on a wire rack. Serve cupcakes warm with a scoop of
vanilla ice cream, if desired.