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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
  • Total Time
    Prep: 30 min. Bake: 20 min. + cooling
  • Makes
    2 dozen

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

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

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