If you’re ready to treat yourself to a cupcake that bursts with classic charm and nostalgic flavors, the Shirley Temple Cherry Cupcakes Recipe is your new best friend in the kitchen. Infused with the sweet notes of grenadine and maraschino cherries, these cupcakes are a delightful twist on the iconic Shirley Temple drink, turning it into a mouthwatering dessert that’s impossible to resist. Every bite offers a moist, tender crumb with just the right amount of fruity sweetness balanced by a fluffy, cherry-infused frosting, making these cupcakes perfect for celebrations or simply a special afternoon indulgence.
Ingredients You’ll Need
Gathering simple, everyday ingredients can lead to extraordinary results. Each item in this list plays a crucial role, from giving structure and moisture to enhancing the cherry flavor and creating that silky frosting we all love.
- 1 1/2 cups all-purpose flour: The backbone of your cupcakes, providing tender structure.
- 1 1/2 teaspoons baking powder: Helps your cupcakes rise to fluffy perfection.
- 1/4 teaspoon salt: Balances the sweetness and enhances flavor complexities.
- 1/2 cup unsalted butter, softened: Adds richness and moisture to the batter.
- 3/4 cup granulated sugar: Sweetens and creates a tender crumb.
- 2 large eggs, room temperature: Bind everything together and provide structure.
- 1 teaspoon vanilla extract: Adds a warm, comforting aroma and depth.
- 1/2 teaspoon almond extract: Gives a subtle nutty, cherry-like flavor that complements the grenadine.
- 1/2 cup whole milk: Keeps the batter moist and smooth.
- 1/4 cup grenadine syrup: The star ingredient bringing that classic Shirley Temple flavor and gorgeous pink hue.
- 1/3 cup finely chopped maraschino cherries, drained: Adds bursts of fruity sweetness scattered throughout the cupcake.
- 1/2 cup unsalted butter, softened (for frosting): The creamy base for the luscious frosting.
- 2 cups powdered sugar: Sweetens the frosting and contributes to its dreamy texture.
- 2 tablespoons grenadine syrup (for frosting): Infuses the frosting with flavor and a beautiful pink tint.
- 1 to 2 tablespoons milk (for frosting): Adjusts the consistency for easy spreading or piping.
- Whole maraschino cherries: Classic garnish that tops off each cupcake with charm and tradition.
How to Make Shirley Temple Cherry Cupcakes Recipe
Step 1: Prepare Your Oven and Mix Dry Ingredients
Begin by preheating your oven to 350°F and lining a 12-cup muffin tin with cupcake liners — simple steps that set the stage for perfect cupcakes. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures your dry ingredients are evenly distributed, which is key to an even rise and consistent texture.
Step 2: Cream Butter and Sugar
In a separate large bowl, beat the softened butter and granulated sugar until light and fluffy. This process incorporates air and creates that delicate crumb we all crave. Taking your time here really pays off!
Step 3: Add Eggs and Extracts
Beat in the eggs one at a time to maintain a smooth batter. Follow that with the vanilla and almond extracts, adding layers of warm and slightly nutty flavor that complement the cherries beautifully.
Step 4: Mix in Grenadine and Alternate Dry Ingredients with Milk
Pour in the grenadine syrup, which brings that instantly recognizable Shirley Temple flavor and a lovely rosy color. Then add the dry ingredients in parts, alternating with the milk, mixing gently just until combined. Overmixing can make cupcakes dense, so gentle is the key!
Step 5: Fold in Chopped Maraschino Cherries
Gently fold in the finely chopped, well-drained maraschino cherries. They’ll add juicy pops of sweetness and fun color throughout the cupcakes.
Step 6: Bake and Cool
Divide the batter evenly among the cupcake liners, filling each about two-thirds full for perfect domed tops. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Let them cool completely before frosting to keep the frosting smooth and delicious.
Step 7: Make the Frosting and Decorate
For the frosting, beat softened butter until smooth, then gradually mix in powdered sugar. Add grenadine syrup for that signature Shirley Temple flavor and a lovely pink color, and adjust with milk until your frosting is fluffy and pipeable. Frost each cooled cupcake generously, topping with a whole maraschino cherry for that charming final touch.
How to Serve Shirley Temple Cherry Cupcakes Recipe
Garnishes
The whole maraschino cherries on top are not just for looks — their bright sweetness perfectly balances the creamy frosting and tender cake, making every bite feel festive and special.
Side Dishes
Pairing your cupcakes with a light sparkling lemonade or a simple vanilla milkshake turns them into a delightful treat for any afternoon or party spread. The bright acidity of these drinks complements the sweet cherry flavors beautifully.
Creative Ways to Present
For an elegant twist, try piping the frosting into rosettes using a star tip, and sprinkle with edible glitter or crushed candied cherries. For kids or themed parties, wrap each cupcake in colorful liners and tie a small bow around the cupcake liner for a charming presentation that’s ready-to-gift.
Make Ahead and Storage
Storing Leftovers
Store leftover Shirley Temple Cherry Cupcakes in an airtight container at room temperature for up to 2 days to keep them moist and fresh. Keep them away from direct sunlight and heat to prevent the frosting from melting or the cake from drying out.
Freezing
If you want to enjoy these cupcakes later, freeze them without frosting in a sealed container or heavy-duty bag for up to 2 months. Thaw completely at room temperature before adding the frosting to ensure the best texture.
Reheating
While cupcakes are best enjoyed fresh, you can warm an unfrosted cupcake slightly in the microwave for about 10 seconds to bring back some of that fresh-baked softness. Avoid reheating frosted cupcakes, as this can melt the frosting.
FAQs
Can I use a different type of cherry for this Shirley Temple Cherry Cupcakes Recipe?
Absolutely! While maraschino cherries are traditional here for their sweetness and color, you can experiment with fresh or frozen cherries if you prefer a more natural flavor. Just make sure to chop them finely and drain well to avoid excess moisture.
Is there a non-alcoholic substitute for grenadine syrup?
Grenadine is naturally non-alcoholic, made from pomegranate juice and sugar, so it’s perfect for this recipe. However, if you don’t have grenadine on hand, a pomegranate syrup or a mix of cherry juice with a bit of sugar can work as a substitute.
Can I make these cupcakes gluten-free?
Yes! Substituting the all-purpose flour with a gluten-free baking blend should work well. Just look for a blend designed for baking to maintain the light texture of the cupcakes.
How long does it take to make these cupcakes from start to finish?
This recipe takes about 42 minutes total — 20 minutes for prep and 22 minutes for baking. Add extra time if you plan to make your own frosting from scratch or decorate elaborately.
What’s the best way to get a smooth, fluffy frosting?
Make sure your butter is well softened before beating, use sifted powdered sugar to avoid lumps, and add milk gradually until you reach a fluffy, pipeable consistency. Beating the frosting for a good few minutes aerates it perfectly!
Final Thoughts
There is something truly magical about transforming the sweet, nostalgic flavors of a Shirley Temple into these adorable Shirley Temple Cherry Cupcakes Recipe. Whether it’s for a party, a casual get-together, or just a joyful treat to brighten your day, these cupcakes are as fun to make as they are to enjoy. Give this recipe a try and watch how it turns simple ingredients into a memorable dessert that’s sure to bring smiles all around.
Print
Shirley Temple Cherry Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Shirley Temple Cherry Cupcakes, a fun and flavorful twist on classic cherry cupcakes infused with grenadine syrup and maraschino cherries. Perfectly moist with a light, fluffy frosting that features a hint of grenadine, these cupcakes make a fantastic treat for parties and special occasions.
Ingredients
Cake Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup whole milk
- 1/4 cup grenadine syrup
- 1/3 cup finely chopped maraschino cherries, drained
Frosting Ingredients
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons grenadine syrup
- 1 to 2 tablespoons milk
- Whole maraschino cherries for garnish
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal and even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside to combine thoroughly.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter with granulated sugar until the mixture is light and fluffy, which takes about 3-4 minutes with an electric mixer.
- Add Eggs and Extracts: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla and almond extracts along with the grenadine syrup for flavor.
- Combine Wet and Dry: Alternately add the dry ingredients and whole milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overmixing, which can toughen the cupcakes.
- Fold in Cherries: Gently fold the finely chopped, well-drained maraschino cherries into the batter to evenly distribute them without crushing.
- Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Remove the cupcakes from the oven and allow them to cool completely in the tin before frosting to prevent melting the frosting.
- Prepare Frosting: Beat the softened butter until smooth. Gradually add the powdered sugar, beating until creamy. Mix in the grenadine syrup and then add milk one tablespoon at a time until the frosting is fluffy and pipeable.
- Frost and Garnish: Frost the cooled cupcakes evenly and top each with a whole maraschino cherry for a classic Shirley Temple look and added burst of flavor.
Notes
- Ensure maraschino cherries are well-drained to avoid excess moisture that could affect cupcake texture.
- For an added twist, incorporate a tablespoon of lemon-lime soda into the batter for extra flavor and lightness.
- Store the cupcakes in an airtight container at room temperature to keep them fresh for up to 2 days.
