CHERRY GINGERBREAD CUPCAKES

Cherry Gingerbread Cupcakes image

A sweet frosting with a hint of lemon complements these little spice cakes, each with a maraschino cherry in the center. They're one of my dad's favorite desserts and a sure way of getting him to come over for a cup of coffee. -Laura McAllister, Morganton, North Carolina

Provided by Taste of Home

Time 50m

Yield 2 dozen.

Number Of Ingredients 17

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
LEMON CREAM CHEESE FROSTING:
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

Steps:

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. , 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., 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.

Nutrition Facts : Calories 266 calories, Fat 10g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 107mg sodium, Carbohydrate 42g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.