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    You are in: Home / Recipes / Cherry Gingerbread Cupcakes Recipe
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    Cherry Gingerbread Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    Courtly's Note:

    "A sweet frosting with a hint of lemon complements these little spice cakes, each baked with a maraschino cherry in the center." Submitted to Taste of Home by Laura McAllister.

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    Ingredients:

    Yield:

    dozen

    Units: US | Metric

    Lemon Cream Cheese Frosting

    Directions:

    1. 1
      In a large mixing bowl, cream shortening and sugar until light and fluffy.
    2. 2
      Add eggs and molasses; mix well.
    3. 3
      Combine the flour, baking soda, ginger and cinnamon; add to creamed mixture alternately with buttermilk.
    4. 4
      Stir in walnuts.
    5. 5
      Fill paper lined muffin cups two-thirds full; place a cherry in the center of each.
    6. 6
      Bake at 375 for 20-24 minutes or until a toothpick comes out clean.
    7. 7
      Cool for 10 minutes before removing from pans to wire racks to cool completely.
    8. 8
      For frosting, in a small mixing bowl, beat cream cheese and butter until smooth; add vanilla and lemon peel.
    9. 9
      Gradually beat in the confectioners' sugar.
    10. 10
      Frost cupcakes.

    Browse Our Top Cherries Recipes

    Ratings & Reviews:

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    Nutritional Facts for Cherry Gingerbread Cupcakes

    Serving Size: 1 (1934 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3245.8
     
    Calories from Fat 1092
    33%
    Total Fat 121.4 g
    186%
    Saturated Fat 44.2 g
    221%
    Cholesterol 339.7 mg
    113%
    Sodium 1230.1 mg
    51%
    Total Carbohydrate 512.5 g
    170%
    Dietary Fiber 9.7 g
    39%
    Sugars 327.4 g
    1309%
    Protein 38.9 g
    77%

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