Inspired by the iconic Southern layer cake that bears the same name, these Lane Cupcakes will take you on a nostalgic trip to vintage cake heaven. The Lane Cake has been around for more than 100 years, and with good reason. First published in Emma Rylander Lane’s self-published cookbook Some Good Things to Eat, her Prize Cake, which would later carry her name as the Lane Cake, sealed its fame with a mention in Harper Lee’s To Kill a Mockingbird. Like many Southern recipes, the Lane cake has a splash of bourbon, which Scout referred to in the book as “shinny.” Lane Cake made its first appearance in Southern Living in March 1966, our second issue ever, and we’ve recreated it over the years with delicious results each time. Because there’s not always time to decorate a layer cake, this cupcake recipe is to the rescue. These cupcakes are filled with all the flavor you love from the classic Lane Cake with half the effort. Instead of fooling with cake layers, these cupcakes are topped with luscious white frosting and a dollop of cake filling. A bright maraschino cherry on top makes for festive presentation. This recipe makes 24 cupcakes, so there will be plenty to go around for the lucky crowd that gets to enjoy them. This storied Southern cake can never be replaced in our book, but it’s nice to have a quick, easy cupcake version of it to turn to when we don’t have time for layer cake assembly.