kid-approved

Shirley Temple Cupcakes

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Pink Shirley Temple cupcakes featuring lemon-lime and grenadine flavors and topped with a maraschino cherry. | nelliesfreerange.com
Pink Shirley Temple cupcakes featuring lemon-lime and grenadine flavors and topped with a maraschino cherry. | nelliesfreerange.com Pink Shirley Temple cupcakes featuring lemon-lime and grenadine flavors and topped with a maraschino cherry. | nelliesfreerange.com
Shares:0
prep time 20 minutes
cook time 14-20 minutes
yield 16 cupcakes

Overview

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

Ingredients

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) Nellie's Free Range Unsalted Butter, softened
  • 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) Nellie's Free Range Unsalted Butter, softened
  • 4 cups powdered sugar
  • 2 tablespoons alcohol-free grenadine
  • 1/2 teaspoon salt
  • 16 maraschino cherries
  • Paper straws, for decorating

Directions

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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Comments Reviews

Ann Marie Hebert—July 23, 2023

Love your eggs Nellie. Love those amazing colored yolks. Keep up free grazing them!! Never going back to factory raised hens with pale yolks!!! Thanks for all the work you and your hens do to make it real!!!

Nellie's

Thank you Ann Marie! 💜

Tanja Tynan —April 15, 2023

I love their eggs and packaging. I can tell these eggs come from a loved and cared for hens. I love the taste too. I will always buy these.

Nellie's

Thank you so much for these kind words, Tanja!

Denise Lester —October 06, 2022

Would rather ingredients in grams or ounces please . Not cups

Nellie's

Hi Denise, thank you for the feedback. Unfortunately we're not able to convert the ingredients at this time, but please know that there are various websites online that offer this. Here's one we recommend: https://www.thecalculatorsite.com/cooking/cooking-calculator.php We hope you enjoy the recipe!

Marie Bucher—April 30, 2021

I have had fresh farm eggs from one of my co-workers and various other brands but Nellie’s eggs are by far the best tasting eggs I have ever had in my lifetime so far. I am on my 4th carton and with every carton, they are consistently good. I can’t wait to try their butter! I hope my local stores carry it...I will only buy truly humane eggs...

Nellie's

We're so glad you're loving our eggs, and we hope you get to try our butter soon!

Marsha Zoback—February 08, 2020

You're eggs are truly the best! Keep bringing new products to the market. How about yogurt?

Nellie's

Hi Marsha, that's so sweet of you! We're so happy to hear you love our eggs 😊 We can't say much about yogurt, but we're super excited to be announcing our free range butter this month - be sure to check us out in the butter aisle, and don't forget to sign up for our newsletter to keep up to date about all our latest news!

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Shirley Temple Cupcakes

Overview

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

Ingredients

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) Nellie's Free Range Unsalted Butter, softened
  • 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) Nellie's Free Range Unsalted Butter, softened
  • 4 cups powdered sugar
  • 2 tablespoons alcohol-free grenadine
  • 1/2 teaspoon salt
  • 16 maraschino cherries
  • Paper straws, for decorating

Directions

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.