holiday — kid-approved

Shirley Temple Cupcakes

Egg Recipe Image
prep time 20 minutes
cook time 14-20 minutes


These pink Shirley Temple cupcakes are just as lively, fun, and full of cheer as their namesake. Staying true to the spirit of the classic kid-friendly drink, they're filled from frosting to sponge with that nostalgic lemon-lime flavor infused with grenadine—and don't forget the maraschino cherry on top!

BY:Cupcake Project


For the cupcakes:

  • 3/4 cup granulated sugar
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Zest of 1 small lemon
  • Zest of 1 small lime
  • 1/4 cup (1/2 stick) unsalted butter, at room temperature
  • 2 large Nellie’s Free Range Eggs, at room temperature
  • 1/3 cup full-fat sour cream
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2/3 cup alcohol-free grenadine
  • 1/3 cup water

For the frosting:

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 4 cups powdered sugar
  • 2 tablespoons alcohol-free grenadine
  • 1/2 teaspoon salt
  • 16 maraschino cherries
  • Paper straws, for decorating


To make the cupcakes:

  • Preheat oven to 350F. In a medium-sized mixing bowl or the bowl of a stand mixer, mix together granulated sugar, flour, baking powder, baking soda, salt, lemon zest, and lime zest.
  • Add butter, and mix at medium-low speed for 3 minutes. Because there is so little butter, you'll end up with a very fine-crumb texture.
  • In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth. Add the egg mixture to the flour mixture, and beat at medium speed until just combined.
  • Slowly add grenadine and water, mixing at low speed until just combined. The batter will be liquidy.
  • Divide 16 cupcake liners among 2 12-cup muffin pans. Fill each liner 3 quarters full.
  • Bake for 14 minutes, then test for doneness. They are done when a toothpick comes out without wet batter stuck to it. If they are not done, test again in 2-minute increments.
  • When cupcakes are done, immediately remove from the pans and place them on a cooling rack or on your counter to cool.

To make the frosting:

  • In the bowl of a stand mixer, beat butter on high speed for about 3 minutes, until light and fluffy.
  • Mix in powdered sugar a little bit at a time.
  • Mix in grenadine and salt.
  • Spread or pipe onto cooled cupcakes.
  • Top with cherries and decorate with paper straws, if desired.
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