FREE: Cherry Gingerbread Cupcakes

The listing, Cherry Gingerbread Cupcakes has ended.

Cherry Gingerbread Cupcakes

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
Method
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 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.