Valentine's Day in Cupcakes- Cherry Gingerbread Cupcakes

I have always loved gingerbread and its versatility and being able to pair with most anything. Portland’s temperature is ideal for stabilizing hard gingerbread for cookies and gingerbread houses. No matter the reason, many Portlanders love gingerbread, and cherries grow naturally all around the area, making this a perfect combination. 

You Need:

• 1/2 cup shortening
• 1 cup sugar
• 1 cup molasses
• 3 cups AP flour
• 1 tsp baking soda
• 1 tsp ground ginger
• 1 cup buttermilk
• 1/2 cup chopped walnuts (optional)
• 1 tsp ground cinnamon
• 24 maraschino cherries- well drained
• 4 ounce cream cheese
• 1/4 cup butter, softened
• 1 tsp vanilla extract
• 1 3/4 to 2 cups powdered sugar

This recipe makes 20 cupcakes. Preheat oven to 375. Place cupcake wrappers in tin cavities and set aside.

1.    In a large mixing bowl, cream the shortening and sugar until nice and fluffy. Add the eggs and molasses one at a time, mixing thoroughly between each addition.
2. Combine the flour, baking soda, ginger, and cinnamon in a smaller bowl. Add to the sugar mixture in 1-cup increments. Alternate adding the dry with the buttermilk to the sugar mix.
3. Stir in the nuts if you have chosen to use them. Fill each paper-lined cavity 2/3 of the way full. Place a maraschino cherry in the center of each cupcake- it will sink to the center as you bake it. These cupcakes are very dense so they will not rise much.
4. Bake at 375 degrees for 20-24 minutes or until a toothpick comes out clean when inserted.
5. Cool for 10 minutes in the pan, then remove to a wire rack to finish cooling. Do not frost until the cupcakes until they have cooled completely. The frosting will melt.
6. In a small mixing bowl, beat the cream cheese and butter until smooth. Add the vanilla and thoroughly incorporate. Gradually beat the powdered sugar into the mixture 1/2 cup at a time. If you feel the frosting is getting too thick do not add any more powdered sugar.