Cherry Gingerbread Cupcakes

Name: Cherry Gingerbread Cupcakes
Ingredients: 1/2 cup shortening; 1 cup sugar; 2 large eggs, room temperature; 1 cup molasses; 3 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; 1 cup buttermilk; 1/2 cup chopped walnuts; 24 maraschino cherries, well drained; 4 ounces cream cheese, softened; 1/4 cup butter, softened; 1 teaspoon vanilla extract; 1 teaspoon grated lemon zest; 1-3/4 to 2 cups confectioners' sugar

16 ingredients

3 steps

Ingredients

1/2 cup shortening
1 cup sugar
2 large eggs, room temperature
1 cup molasses
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 cup buttermilk
1/2 cup chopped walnuts
24 maraschino cherries, well drained
4 ounces cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
1 teaspoon grated lemon zest
1-3/4 to 2 cups confectioners' sugar

Directions

1

In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the flour, baking soda, ginger and cinnamon; gradually add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in walnuts.
2

Fill paper-lined muffin cups two-thirds full; place a cherry in the center of each. Bake at 375° for 20-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3

For frosting, in a small bowl, beat cream cheese and butter until fluffy; add vanilla and lemon zest. Gradually beat in confectioners' sugar until smooth. Frost cupcakes.