Preheat the oven to 190 C / Gas 5 and line a 12 hole muffin tin with cases.
Place the butter and 110g (4 oz) of the sugar into a mixing bowl and cream until light and fluffy.
Fold the flour into the mixture. Add half of the beaten eggs, then grate the zest of the lemon and add that to the mixture with the remainder of the eggs. Mix until smooth.
Take the muffin case and put a small spoonful in the bottom of the case, around 2/3 of the total amount of mixture is normally added. Place a cherry in the middle of each case, then put the remainder of the mixture on-top of the cherry, hiding it underneath.
Place in the oven and bake until golden brown and when a skewer is inserted into the cupcake (slightly off-centre due to cherries) comes out dry. Place the cupcakes on a tray and leave for a minute or two to cool down slightly.
Whilst these are cooling, mix together remaining sugar and enough lemon juice to create a quite thick, paste-like drizzle.
Take a fork and make a few shallow indents across the top of each cupcake, then add the drizzle. Eat whilst warm or allow them to cool down.
Adjust the amount of lemon juice and sugar to your own personal taste.