Cherry Gingerbread Cupcakes

"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.

• Ready In: 50 mins
• Yields: 2 dozen

Ingredients

• 1⁄2 cup shortening
• 1  cup sugar
• 2  eggs
• 1  cup molasses
• 3  cups 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 3⁄4-2  cups confectioners' sugar

Directions

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