Cupcake Magic: Shirley Temple Sweet Treats

I remember summers at my grandma’s house, sipping Shirley Temples while the adults shared their grown-up drinks.

The fizzy cherry goodness felt like the most glamorous drink in the world to my younger self.

Now, I’ve taken that nostalgia and turned it into cupcakes because, let’s be real, life is better with dessert.

These gluten-free Shirley Temple cupcakes are perfect for parties, weekend baking projects, or just when you want a taste of those carefree days.

Tips & Variations

• Dietary swaps: Use plant-based butter and a non-dairy milk for a dairy-free version.
• Flavor twist: Add a splash of grenadine for extra sweetness in the batter or frosting.
• Healthier touch: Substitute half the sugar in the cupcake batter with coconut sugar for a slightly less sweet option.

Serving Suggestions

Plate these beauties on a vintage cake stand for retro vibes, or keep it simple with a cute cupcake tray. Serve with sparkling water or—why not?—actual Shirley Temples for a full-circle moment.

Shirley Temple Cupcakes

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• Author: Judy Goudy
• Total Time: 40 minutes
• Yield: 12 cupcakes 1x
• Diet: Gluten Free

Print Recipe

Description

Gluten-free cupcakes inspired by the nostalgic Shirley Temple drink, complete with cherry frosting and bright citrus flavors.

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Ingredients

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For the cupcakes

• • 1 ½ cups gluten-free all-purpose flour (I love Bob’s Red Mill 1-to-1 Baking Flour)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • ¼ cup maraschino cherry juice
  • ¼ cup freshly squeezed orange juice
  • ¼ cup club soda or sparkling water

For the frosting

• • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 3 tbsp maraschino cherry juice
  • 1–2 tbsp heavy cream or milk
  • Pinch of salt

Garnish

• • Maraschino cherries with stems
  • Grated orange zest

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Instructions

• Prep work: Preheat your oven to 350°F and line a cupcake pan with paper liners.
• Mix dry ingredients: In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
• Cream the butter and sugar: Using a mixer, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
• Add eggs and flavoring: Beat in the eggs, one at a time, then add the vanilla extract, cherry juice, and orange juice. Mix until smooth.
• Combine wet and dry: Gradually add the dry ingredients to the wet, alternating with the club soda. Start and end with the dry mixture.
• Fill and bake: Scoop the batter into your cupcake liners, filling each about 2/3 full. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
• Make the frosting: Beat the butter until creamy. Add powdered sugar one cup at a time, alternating with the cherry juice and heavy cream. Beat until fluffy. Add a pinch of salt to balance the sweetness.
• Decorate: Pipe or spread the frosting onto the cooled cupcakes. Top each one with a maraschino cherry and a sprinkle of orange zest.

Notes

Store in an airtight container for up to 3 days.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cupcake
• Calories: 280
• Sugar: 30g
• Sodium: 140mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 45mg