Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
Gently fold in the chopped cherries.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.
While the cupcakes are cooling, prepare the frosting. In a medium bowl, beat the cream cheese and powdered sugar until smooth and creamy. Add the heavy cream and beat until light and fluffy.
Once the cupcakes are cool, use a small knife to cut out a hole in the center of each cupcake and fill with cherry jam.
Frost the cupcakes with the cream cheese frosting and garnish with fresh cherries and a drizzle of cherry jam.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes

Kcal: 350 kcal | Servings: 12 cupcakes