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Shirley Temple Cupcakes Recipe

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4.4 from 86 reviews

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.

Ingredients

Scale

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

Find it online: https://frommamamaya.com/shirley-temple-cupcakes-recipe/