Cherry Gingerbread Cupcakes

• 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 375u0b0 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.

shortening, sugar, eggs, molasses, allpurpose, baking soda, ground ginger, ground cinnamon, buttermilk, walnuts, maraschino cherries, cream cheese, butter, vanilla, lemon zest, sugar

Taken from www.tasteofhome.com/recipes/cherry-gingerbread-cupcakes/ (may not work)