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Cherry Gingerbread Cupcakes

 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


  • 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
  • 4 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 teaspoon grated lemon peel
  • 1-3/4 to 2 cups confectioners' sugar


  • 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

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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.
Nutritional 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.