Shirley Temple Cupcakes Recipe

Introduction

Shirley Temple Cupcakes are a delightful twist on the classic mocktail, capturing its playful cherry and citrus flavors in a moist, tender cupcake. These festive treats are perfect for celebrations or whenever you want a fun, flavorful dessert.

Ingredients

• 1 1/4 cups granulated sugar
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon lemon zest
• 1 teaspoon lime zest
• 5 tablespoons unsalted butter
• 2 large eggs
• 1/2 cup sour cream
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/4 cup grenadine
• 1/4 cup water

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
2. Step 2: In a medium bowl or stand mixer, combine sugar, flour, baking powder, baking soda, salt, lemon zest, and lime zest.
3. Step 3: Add butter and mix on medium-low speed for about three minutes until the mixture forms a very fine crumb texture.
4. Step 4: In a separate bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.
5. Step 5: Add the egg mixture to the flour mixture and beat on medium speed until just combined.
6. Step 6: Slowly mix in grenadine and water on low speed until just combined. The batter will be thin, which is expected.
7. Step 7: Fill cupcake liners about three-quarters full and bake for 14 minutes. Check doneness with a toothpick; if it comes out clean or with dry crumbs, the cupcakes are done. If not, continue baking and check every two minutes.
8. Step 8: Immediately remove the cupcakes from the pan and place them on a cooling rack or counter to cool completely.
9. Step 9: For the frosting, beat butter on high speed until light and fluffy, about three minutes.
10. Step 10: Gradually add powdered sugar, then mix in grenadine and a pinch of salt until smooth.
11. Step 11: Spread or pipe the frosting onto the cooled cupcakes, then top with cherries and decorate with paper straws for a fun touch.

Tips & Variations

• Use fresh lemon and lime zest for the best citrus aroma and flavor.
• Substitute maraschino cherry juice for grenadine if you prefer a more authentic Shirley Temple taste.
• For a lighter frosting, add a splash of milk or cream to adjust consistency.
• Decorate with mini umbrellas or extra cherries to mimic the classic cocktail presentation.

Storage

Store the cupcakes in an airtight container at room temperature for up to 3 days. If you need to keep them longer, refrigerate for up to a week, but allow them to come to room temperature before serving. The frosting can firm up in the fridge, so you might want to soften it slightly with a spatula before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup, but be sure it contains xanthan gum or add it separately to maintain structure.

Is there an alcohol version of this cupcake?

Absolutely! You can replace the grenadine with a cherry liqueur or add a splash of rum to the batter for an adult twist on the Shirley Temple Cupcake.

Shirley Temple Cupcakes Recipe

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Shirley Temple Cupcakes are a delightful and whimsical treat inspired by the classic Shirley Temple drink. These cupcakes feature a light, moist texture infused with lemon and lime zest and a splash of grenadine for a subtle cherry flavor. Topped with a fluffy grenadine-infused frosting and garnished with cherries and decorative paper straws, they bring nostalgic fun to any celebration or casual gathering.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 14-16 minutes
• Total Time: 40 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cupcake Ingredients

• 1 1/4 cups granulated sugar
• 1 2/3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Zest of 1 lemon
• Zest of 1 lime
• 6 tablespoons unsalted butter, softened
• 2 large eggs
• 1/2 cup sour cream
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 1/4 cup grenadine syrup
• 1/4 cup water

Frosting Ingredients

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 2 tablespoons grenadine syrup
• 1/8 teaspoon salt
• Maraschino cherries, for topping
• Decorative paper straws, for garnish

Instructions

1. Preheat the Oven: Set your oven to 350°F (175°C) and prepare cupcake liners in a muffin tin.
2. Mix Dry Ingredients: In a medium-sized mixing bowl or the bowl of your stand mixer, combine the sugar, flour, baking powder, baking soda, salt, lemon zest, and lime zest thoroughly.
3. Add Butter: Add the softened butter and mix on medium-low speed for about three minutes until the mixture resembles a very fine crumb texture.
4. Combine Wet Ingredients: In a separate small bowl, whisk together the eggs, sour cream, vegetable oil, and vanilla extract until smooth and well blended.
5. Incorporate Wet into Dry: Pour the egg mixture into the flour mixture and beat on medium speed just until combined; avoid overmixing.
6. Add Grenadine and Water: Slowly mix in the grenadine syrup and water on low speed until just combined, resulting in a liquid batter. This is normal for this recipe.
7. Fill Cupcake Liners: Pour the batter into the cupcake liners, filling each about three-quarters full.
8. Bake: Place the muffins in the oven and bake for about 14 minutes, then test for doneness with a toothpick. It should come out clean or with a few crumbs but no wet batter. If not done, continue baking and test every two minutes.
9. Cool: Remove the cupcakes from the oven, take them out of the tins immediately, and transfer them to a cooling rack or a countertop to cool completely.
10. Make Frosting: Using a stand mixer, beat the butter on high speed for about three minutes until light and fluffy.
11. Add Powdered Sugar: Gradually add the powdered sugar in small amounts while mixing to avoid dust.
12. Add Grenadine and Salt: Mix in the grenadine syrup and salt until the frosting is smooth and evenly colored.
13. Frost Cupcakes: Once cupcakes are fully cooled, spread or pipe the frosting evenly on top of each cupcake.
14. Garnish: Place a maraschino cherry on top of each frosted cupcake and decorate with paper straws for a fun and festive look.

Notes

• The batter will be liquid after adding grenadine and water; this is normal and necessary for the final texture.
• Ensure cupcakes are fully cooled before frosting to prevent melting the frosting.
• Use fresh lemon and lime zest to maximize flavor brightness in the cupcakes.
• Adjust grenadine quantity slightly if you prefer a stronger cherry flavor.
• These cupcakes make a charming party dessert with a nostalgic twist.

Keywords: Shirley Temple Cupcakes, cherry cupcakes, grenadine cupcakes, lemon lime cupcakes, festive cupcakes, party cupcakes