Description
Delight in these sweet and festive Shirley Temple Cupcakes, featuring light, fluffy white cake infused with cherry-flavored gelatin and Shirley Temple soda for authentic cherry flavor and a beautiful rosy hue. Topped with a creamy, cherry-flavored cream cheese frosting that perfectly complements the cupcakes, these treats are perfect for birthdays, parties, or any special occasion where a touch of nostalgia and sweetness is desired.
Ingredients
Scale
For the Cupcakes
- 1 white cake mix
- ½ cup vegetable oil
- 4 egg whites
- 1¼ to 1¾ cups Shirley Temple soda
- Cherry-flavored gelatin powder (Jell-O), divided (approximately 3 tablespoons)
For the Frosting
- 2 sticks (about 1 cup) salted butter, softened
- ½ cup cream cheese, softened
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 4 cups powdered sugar
- 1 tablespoon half-and-half or whole milk
- 2 tablespoons Shirley Temple soda
- Remaining cherry gelatin powder (approximately 1 to 1½ tablespoons)
- Red food coloring (optional, a few drops)
Instructions
- Prepare the Oven and Tin: Preheat your oven to 350°F (175°C). Line a standard muffin tin with cupcake liners or lightly spray with non-stick spray to prevent sticking.
- Make the Cupcake Batter: In a large mixing bowl, combine the white cake mix, vegetable oil, egg whites, and 1¼ to 1¾ cups Shirley Temple soda. Beat the mixture with an electric mixer until the batter is smooth and evenly blended.
- Add Cherry Flavor: Stir in half to three-quarters of the cherry gelatin powder into the batter until fully incorporated. This step adds authentic cherry flavor and gives the cupcakes a lovely rosy tint.
- Bake: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full to allow room for rising. Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean, indicating they are done.
- Cool: Remove the cupcakes from the oven and transfer them to a wire rack to cool completely before frosting. Applying frosting while warm may cause it to melt and lose its texture.
- Cream Butter and Cream Cheese: In a clean mixing bowl, beat the softened butter and cream cheese with an electric mixer on medium speed until the mixture is light, fluffy, and well combined, about 2 minutes.
- Add Flavorings: Add the vanilla extract and salt to the creamed mixture and blend until evenly mixed.
- Stir Liquid Mixture: In a small cup, combine the half-and-half or whole milk with the 2 tablespoons of Shirley Temple soda. Slowly stir in the remaining cherry gelatin powder until dissolved for added flavor and color.
- Add Powdered Sugar: Gradually add the powdered sugar to the butter and cream cheese mixture, alternating with small amounts of the liquid cherry gelatin mixture. Beat continuously until the frosting becomes creamy and holds stiff peaks. For more vibrant pink color, add a few drops of red food coloring and mix until desired shade is reached.
- Frost the Cupcakes: Using a piping bag or a spatula, spread or pipe the frosting evenly onto the cooled cupcakes, creating a smooth or decorative finish.
- Finishing Touch: Optionally, top each cupcake with a maraschino cherry to complete the classic Shirley Temple presentation and add a final pop of color and flavor.
Notes
- You can adjust the amount of Shirley Temple soda in the batter to achieve your preferred batter consistency; the range given allows flexibility.
- If you prefer a more intense cherry flavor, add the maximum recommended amount of cherry gelatin powder.
- Be sure cupcakes are completely cooled before frosting to prevent melting.
- Use a piping bag for a professional look or simply spread the frosting with a spatula as per your preference.
- These cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
- For a gluten-free variation, use a gluten-free white cake mix.
