Cherry Gingerbread Cupcakes
- Ready In:
- 50mins
- Ingredients:
- 16
- Yields:
-
2 dozen
ingredients
- 118.29 ml shortening
- 236.59 ml sugar
- 2 eggs
- 236.59 ml molasses
- 709.77 ml flour
- 4.92 ml baking soda
- 4.92 ml ground ginger
- 4.92 ml ground cinnamon
- 236.59 ml buttermilk
- 118.29 ml chopped walnuts
- 24 maraschino cherries, well drained
-
Lemon Cream Cheese Frosting
- 113.39 g cream cheese, softened
- 59.14 ml butter, softened
- 4.92 ml vanilla extract
- 4.92 ml grated lemon peel
- 414.03-473.18 ml confectioners' sugar
directions
- In a large mixing bowl, cream shortening and sugar until light and fluffy.
- Add eggs and molasses; mix well.
- Combine the flour, baking soda, ginger and cinnamon; add to creamed mixture alternately with buttermilk.
- 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 comes out clean.
- Cool for 10 minutes before removing from pans to wire racks to cool completely.
- For frosting, in a small mixing bowl, beat cream cheese and butter until smooth; add vanilla and lemon peel.
- Gradually beat in the confectioners' sugar.
- Frost cupcakes.
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RECIPE SUBMITTED BY
Courtly
United States