Preheat the oven to 350 degrees.

In a small bowl, whisk together the flour, baking powder and salt. Set aside.

In another bowl, whisk together the milk, egg whites, sour cream and vanilla. Set aside.

In a large bowl, beat the butter and sugar together for about 2 minutes, until light and fluffy.

Alternate adding a small amount of the flour mixture and the sour cream mixture, starting and ending with the flour mixture.

Once all ingredients are thoroughly combined, divide evenly among a lined cupcake tin.

Place in the oven and bake for 20 minutes, or until a toothpick comes out cleanly.

Place on a cooling rack and allow to completely cool before frosting.

In a large bowl, beat the powdered sugar, butter, vanilla and about 3 tablespoons of heavy cream, adding more cream as needed to reach a thick, but pipeable consistency.

Add a few drops of food coloring to mimic the color of a pie crust and beat until color is evenly distributed.

Place 2 frosting bags with a small star tip in one, and a small straight opening on the other tip into a glass and divide frosting between them.

*Optional to use a knife to scoop out a small divot in the middle of each cupcake to hold more cherry pie filling.

Pipe the edges with the star tip to create the round crust edge of a pie.

Spoon cherry pie filling into the middle of each cupcake, but don’t overfill.

Using the straight piping tip, create lattice work lines across the cherry filling.