Cherry Gingerbread Cupcakes Recipe

Name: Cherry Gingerbread Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1/2 cup shortening; 1 cup sugar; 2 large eggs, room temperature; 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; 4 ounces cream cheese, softened; 1/4 cup butter, softened; 1 teaspoon vanilla extract; 1 teaspoon grated lemon zest; 1-3/4 to 2 cups confectioners' sugar

Servings: persons

1/2 cup shortening
1 cup sugar
2 large eggs, room temperature
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
4 ounces cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
1 teaspoon grated lemon zest
1-3/4 to 2 cups confectioners' sugar

1
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.
2
Fill paper-lined muffin cups two-thirds full; place a cherry in the center of each. Bake at 375u00b0 for 20-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3
For frosting, in a small bowl, beat cream cheese and butter until fluffy; add vanilla and lemon zest. Gradually beat in confectioners' sugar until smooth. Frost cupcakes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup shortening, 1 cup sugar, 2 large eggs, room temperature, 1 cup molasses, and more.

Yes, Cherry Gingerbread Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cherry Gingerbread Cupcakes

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