Shirley Temple Cupcakes
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| Prep Time | 15 minutes |
| Cook Time | 15-20 minutes |
| Servings |
cupcakes
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Ingredients
Cupcakes
- 1 1/2 cups plus 1 tbsp. all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. sea salt
- 1/2 cup unsalted butter at room temperature, 1 stick
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 1/2 cup Cherry 7-Up at room temperature
- 1/2 tsp. vanilla extract
- 1/2 tsp. almond extract
- 1 tbsp. maraschino cherry juice
- Red food coloring
Buttercream Frosting
- 1/2 cup unsalted butter at room temperature, 1 stick
- Pinch salt
- 2 1/2 cups powdered sugar
- 1/4 tsp. vanilla extract
- 1/4 tsp. almond extract
- 1 tsp. fresh lemon juice
- 1 tbsp. maraschino cherry juice
- 18 maraschino cherries with stems (for garnish)
Ingredients
Cupcakes
Buttercream Frosting
|
Rate this recipe!
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Instructions
Cupcakes
- Preheat the oven to 350 degrees, and prepare a cupcake pan with paper liners.
- In a large bowl, whisk together 1 and 1/2 cups of flour, baking powder, and salt. Set aside. In the bowl of your standing mixer fitted with the paddle attachment, combine the butter and sugar together and beat, on medium-high speed, until fluffy, about 2-3 minutes. Add the eggs, one at a time, mixing well after each addition. Reduce the mixer speed to low, and alternate adding half of the flour mixture and half of the Cherry 7-Up, mixing well and scraping down the sides of the bowl as necessary. Repeat until the flour and Cherry 7-Up are completely added to the batter. Add the vanilla and almond extracts, mixing well.
- Place about 3/4 cup of the cupcake batter in a separate small bowl and add the remaining 1 tablespoon of flour, maraschino cherry juice, and red food coloring (to your desired tint). Evenly distribute the red cupcake batter among your prepared liners, about 1-2 teaspoons per cupcake, gently smoothing out the batter to make sure it is flat. Once the red batter is in place, evenly distribute the remaining cupcake batter among the cupcake liners, making sure not to mix the two batters.
- Bake for 15-20 minutes, or until toothpick inserted in the middle comes out clean. Let cool completely before frosting.
Buttercream Frosting
- In the bowl of your standing mixer fitted with the paddle attachment, cream the butter until light and fluffy, about 2-3 minutes. Reduce the mixer speed to low and add the pinch of salt, powdered (confectioners’) sugar, vanilla and almond extracts, lemon juice, and maraschino cherry juice, adding more powdered sugar as necessary for your desired piping consistency.Pipe as desired onto your cooled cupcakes and garnish with a maraschino cherry.
Recipe Notes
Shout out to The Curvy Carrot where I found this fantastic recipe. These cupcakes really do taste like a Shirley Temple. When I was young, I loved this beverage and since I don't drink alcohol, I'm thinking I may need to revisit it.
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