Cherry Gingerbread Cupcakes

Name: Cherry Gingerbread Cupcakes
Ingredients: 12 cup shortening; 1 cup sugar; 2 eggs; 1 cup molasses; 3 cups flour; 1 teaspoon baking soda; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; 1 cup buttermilk; 12 cup chopped walnuts; 24 maraschino cherries, well drained; 4 ounces cream cheese, softened; 14 cup butter, softened; 1 teaspoon vanilla extract; 1 teaspoon grated lemon peel; 1 34-2 cups confectioners' sugar

16 ingredients

10 steps

Ingredients

12 cup shortening
1 cup sugar
2 eggs
1 cup molasses
3 cups flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 cup buttermilk
12 cup chopped walnuts
24 maraschino cherries, well drained
4 ounces cream cheese, softened
14 cup butter, softened
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
1 34-2 cups confectioners' sugar

Directions

1

In a large mixing bowl, cream shortening and sugar until light and fluffy.
2

Add eggs and molasses; mix well.
3

Combine the flour, baking soda, ginger and cinnamon; add to creamed mixture alternately with buttermilk.
4

Stir in walnuts.
5

Fill paper lined muffin cups two-thirds full; place a cherry in the center of each.
6

Bake at 375 for 20-24 minutes or until a toothpick comes out clean.
7

Cool for 10 minutes before removing from pans to wire racks to cool completely.
8

For frosting, in a small mixing bowl, beat cream cheese and butter until smooth; add vanilla and lemon peel.
9

Gradually beat in the confectioners' sugar.
10

Frost cupcakes.