Description
These Shirley Temple Cherry Cupcakes are a delightful twist on classic white cupcakes, infused with cherry-flavored gelatin and Shirley Temple soda for a sweet, rosy flavor. Topped with a creamy cream cheese and butter frosting flavored with the same nostalgic soda and cherry gelatin, these cupcakes offer a unique, festive treat perfect for parties and celebrations.
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 (about 3 tablespoons total)
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 (Jell-O)
- Red food coloring (optional)
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 ensure easy cupcake removal.
- 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. Using an electric mixer, beat the mixture until the batter is smooth and consistently combined.
- Add Cherry Flavor: Stir in half to three-quarters of the cherry gelatin powder (about 1.5 to 2 tablespoons) into the batter until fully blended. This step adds authentic cherry flavor and a lovely rosy color to the cupcakes.
- Bake: Spoon the batter evenly into the 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.
- Cool: Remove the cupcakes from the oven and let them cool completely on a wire rack before frosting. Frosting warm cupcakes can cause the frosting to melt and slide off.
- Cream Butter and Cream Cheese: In a clean mixing bowl, beat the softened butter and cream cheese together using an electric mixer for about 2 minutes until the mixture is light and fluffy.
- Add Flavorings: Mix in vanilla extract and salt thoroughly to flavor the frosting base.
- Stir Liquid Mixture: In a separate small cup, combine half-and-half (or whole milk) with 2 tablespoons Shirley Temple soda. Slowly add the remaining cherry gelatin powder to this liquid and stir until partially dissolved. This mixture enhances the frosting’s cherry flavor and adds color.
- Add Powdered Sugar: Gradually add powdered sugar to the cream cheese mixture, alternating with small amounts of the cherry soda liquid mixture. Beat well after each addition until the frosting is creamy and holds stiff peaks. For a deeper pink color, add a few drops of red food coloring and mix well.
- Frost the Cupcakes: Using a piping bag or a knife, frost the cooled cupcakes generously with the cherry-flavored cream cheese frosting.
- Finishing Touch: Optionally, top each cupcake with a maraschino cherry for a classic Shirley Temple presentation and extra sweetness.
Notes
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- Adjust the amount of cherry gelatin powder according to your preferred intensity of cherry flavor and color.
- Using egg whites instead of whole eggs makes the cupcakes lighter in texture.
- You can substitute half-and-half with whole milk for the frosting liquid if preferred.
- Maraschino cherries on top add a festive look and complement the cherry flavor perfectly.
