Go Back
+ servings

Shirley Temple Cupcakes

5 from 1 vote
These cupcakes are not too sweet and filled with the cherry flavor you love from a Shirley Temple cocktail!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 to 15 cupcakes

Ingredients
  

Cupcakes

  • ½ cup butter, softened
  • 1 cup granulated sugar
  • 2 eggs, room temperature
  • 2 cups all-purpose flour, divided
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup sour cream
  • ½ cup Sprite or 7Up
  • 1 tablespoon grenadine
  • 1 tablespoon maraschino cherry juice
  • Red food coloring

Frosting

  • ½ cup unsalted butter, room temperature
  • 2 ½ cups powdered sugar
  • ½ teaspoon pure vanilla extract
  • 1 tablespoon grenadine
  • 1 tablespoon maraschino cherry juice
  • 1-3 tablespoons heavy cream
  • 12 maraschino cherries, patted dry with paper towels

Instructions
 

Cupcakes

  • Preheat oven to 350°F. Line muffin pan with 12 liners (more on another pan if needed) and set aside.
  • In a large bowl, cream together butter and sugar until light and fluffy. Add eggs and beat well.
  • In a separate medium bowl, whisk together 1 ¾ flour, baking soda, baking powder and salt - set aside.
  • In a small bowl, whisk together Sprite/7Up and sour cream. 
  • Add half of flour mixture to butter mixture, beating well. Add soda mixture, beat well, and then add the rest of the flour mixture. Beat until well combined.
  • Pour 1 cup of batter into a small bowl and add ¼ cup flour, cherry juice and grenadine. Mix well with a whisk. Add red food coloring a drop at a time until desired color is reached. 
  • Add a tablespoon of colored batter mix to the bottom of each cupcake liner, spreading so that the batter is leveled. Using a ¼ measuring cup, pour the remaining batter on top of the colored batter to fill cups ¾ full. Instead of leaving the colors separate, you could also use a toothpick to swirl the batter.
  • Bake for 17-20 minutes until the tops of the cupcakes are set and a toothpick inserted into the center comes out clean. Let cool in pan for a couple minutes and then move to wire rack to cool completely.

Frosting 

  • Pat 12 (or more, if you made more than 12 cupcakes) maraschino cherries with a paper towel, set aside. Try not to eat them.
  • In a large bowl, beat butter until light and fluffy.
  • Add powdered sugar and beat on medium high speed until well combined.
  • Add vanilla, grenadine, and cherry juice and beat well. Add heavy cream one tablespoon at a time until desired consistency is reached. 
  • Fit a piping bag with desired frosting tip and fill with frosting. Pipe on cupcakes and top each cupcake with a maraschino cherry. Serve and enjoy!

Nutrition

Calories: 430kcal | Carbohydrates: 64g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 193mg | Potassium: 59mg | Fiber: 1g | Sugar: 46g | Vitamin A: 593IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg
Course Dessert
Cuisine American
Tried this recipe?Leave a comment and rating!