Description
Shirley Temple Cherry Cupcakes are delightful, moist cupcakes infused with maraschino cherries and lemon-lime soda for a subtle fruity sparkle. Topped with a luscious cherry-flavored buttercream and garnished with a whole maraschino cherry, these cupcakes make a fun and festive dessert perfect for parties or a special treat.
Ingredients
Scale
Cupcake Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup lemon-lime soda (such as Sprite)
- 1/4 cup whole milk
- 1/4 cup maraschino cherry juice
- 1/2 cup finely chopped maraschino cherries, patted dry
Frosting Ingredients
- 1/2 cup unsalted butter, softened
- 2 1/2 cups powdered sugar
- 2 tablespoons maraschino cherry juice
- 1 to 2 tablespoons heavy cream, as needed
- Whole maraschino cherries, for garnish
Instructions
- Preheat and prepare muffin tin: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners for easy cupcake removal.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined and set aside.
- Cream butter and sugar: In a large bowl, use a mixer to cream the softened butter and granulated sugar until the mixture is light, fluffy, and pale in color, about 3 minutes.
- Add eggs and extracts: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla extract and almond extract to enhance the flavor profile.
- Combine liquid ingredients: In a separate small bowl, mix together the lemon-lime soda, whole milk, and maraschino cherry juice until uniform.
- Alternate mixing dry and liquid: Add the dry ingredient mixture to the butter mixture in two batches, alternating with the soda mixture: start with dry, then soda, then dry again. Mix gently just until combined to avoid overmixing.
- Fold in cherries: Carefully fold the chopped maraschino cherries into the batter, making sure they are evenly distributed without smashing them.
- Fill cupcake liners: Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full to allow space for rising.
- Bake: Bake cupcakes in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cupcakes: Let cupcakes cool in the pan for 5 minutes to set, then transfer to a wire rack to cool completely before frosting.
- Make frosting: Beat the softened butter in a bowl until smooth and creamy. Gradually add powdered sugar, mixing thoroughly. Stir in maraschino cherry juice and add heavy cream one tablespoon at a time until the frosting reaches a light, fluffy consistency.
- Frost and garnish: Spread or pipe the cherry buttercream onto each cooled cupcake and top with a whole maraschino cherry for garnish.
Notes
- Pat the chopped maraschino cherries dry before folding them into the batter to prevent excess moisture and sogginess.
- For a more intense cherry flavor, add a tablespoon of cherry extract to the frosting.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days to maintain freshness.
