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Cherry Gingerbread Cupcakes

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“"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:
50mins
YIELD:
2 dozen
UNITS:
US

Ingredients Nutrition

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.

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