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Cherry Gingerbread Cupcakes

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

24 ServingsPrep: 30 min. Bake: 20 min. + cooling

Ingredients

1/2 cup shortening
1 cup sugar
2 eggs
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 peel
1-3/4 to 2 cups confectioners' sugar

Directions

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

2 of 2

Cherry Gingerbread Cupcakes (continued)

Directions (continued)

center of each. Bake at 375° for 20-24 minutes or until a
toothpick inserted near 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 peel. Gradually beat in confectioners'
sugar until smooth. Frost cupcakes. Yield: 2 dozen.

Nutrition Facts: 1 serving (1 each) equals 266 calories, 10 g fat (4 g saturated fat), 28 mg cholesterol, 107 mg sodium, 42 g carbohydrate, 1 g fiber, 3 g protein.