Preheat oven to 350 degrees.

Line two 12-cup cupcake tins with paper liners.

Whisk together flour, baking powder, and salt. Set aside.

Cream together the butter and sugar - about 3 minutes in your mixer.

Add eggs, one at a time, making sure each is incorporated before adding the next.

Whisk together the milk and maraschino cherry juice.

Add the flour mixture in three parts alternating with the milk mixture until combined.

Fold in the maraschino cherries.

Place the bag inside a tall water glass. Fold the edges over the top.

Load the pastry bag with the batter.

Pipe the batter to the baking tins filling up each well 3/4 of the way.

Bake for 20 - 25 minutes until a knife inserted in the center comes out clean.

Let cool completely.

Cream together the butter, powdered sugar, milk, and maraschino cherry juice.

Add more milk and or sugar until you reach the desired consistency. The frosting should be stiff but pipe easily, like toothpaste.

Fit a pastry bag with the tip of your choice or none.

Place the bag inside a tall water glass. Fold the edges over the top.

Load the pastry bag with the frosting.

Swirl the frosting on top of the cupcakes.

Wash the fresh cherries and pat dry.

Dip the cherries into the disco dust or edible glitter.

Arrange on top of the cupcakes, & serve.