In a medium-sized mixing bowl, beat brown sugar and butter until fully combined.
Mix in flour, baking powder, baking soda, and salt.
Mix in eggs one at a time.
Mix in lemon zest and milk.
Fill cupcake liners 1/4 full. Note that this will not use all of the batter.
Bake for 7 minutes.
While the batter is baking, roll the pitted and de-stemmed cherries in a bowl of corn starch and sugar until the cherries are fully coated.
Remove cupcake tin from the oven and place two coated cherries on top of the partially cooked batter in each cupcake liner.
Divide remaining batter evenly among the cupcake liners, covering the cherries. The batter will come nearly to the top of the cupcake liners.
Bake for 20 minutes or until cupcakes bounce back when lightly touched.
Top each cooled cupcake with fresh whipped cream and a cherry.
Notes
You can substitute maraschino cherries for the fresh cherries if you prefer that flavor. You won't have to pit them, and you should roll them in cornstarch without added sugar.Be careful not to overmix the batter as it can make the cupcakes gummy.If you don't have fresh lemons, you can use 1/4 teaspoon of lemon extract instead of the zest.Without the whipped cream, the cupcakes can be stored at room temperature for up to three days or in the refrigerator for up to one week. Once you add the whipped cream, the cupcakes must be refrigerated and can be kept in the fridge for up to four days.