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1
For the cake batter: Preheat the oven to 325 degrees F; line cupcake pans with 24 cupcake liners.
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2
In a medium bowl, combine the pastry flour, cornstarch, cinnamon, baking powder, nutmeg, baking soda and salt and set aside.
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3
Using an electric mixer with a paddle attachment, cream the butter and granulated sugar until light and fluffy; scrape down the sides of the bowl.
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4
Add the eggs one at a time, beating well after each addition; mix in the vanilla.
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5
Alternately add the flour mixture and the buttermilk, starting and ending with the flour mixture and beating well after each addition.
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6
Spoon the batter into the liners, filling them about halfway, and add 1 teaspoon of cherry filling in the center of each.
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7
Bake until an inserted toothpick comes out clean, about 25 minutes.
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8
Let the cupcakes cool completely before frosting.
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9
Raise the oven temperature to 350 degrees F for the crumble.
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10
For the oatmeal crisp crumble: In a medium bowl, combine the all-purpose flour, rolled oats, brown sugar, cinnamon and nutmeg.
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11
Cut in the cold butter until the mixture gets crumbly.
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12
Spread the mixture on a baking sheet and bake for 15 minutes.
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13
Let cool.
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14
For the cinnamon buttercream: In the bowl of an electric mixer with a paddle attachment, beat the shortening and butter on medium speed until creamy and smooth.
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15
Add the vanilla and beat for 2 minutes.
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16
Add the confectioners' sugar and cinnamon and beat for 1 minute.
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17
Add 1/4 cup water and beat until creamy and smooth.
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18
To assemble: Frost the cupcakes with the cinnamon buttercream and garnish with the oatmeal crisp crumble.
