kid-approved

Shirley Temple Cupcakes

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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) 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

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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