There’s something magical about a dessert that brings both nostalgia and fun.
These Shirley Temple cherry cupcakes are inspired by the classic soda fountain drink—sweet, pink, and topped with a cherry twist.
With soda and cherry Jell-O baked right into the batter and frosting, they’re playful, moist, and bursting with flavor.
Why You’ll Love This Recipe
They’re colorful, fun, and perfect for birthdays or parties.
The Shirley Temple soda and Jell-O add sweetness and cherry flavor.
The cream cheese frosting balances richness with tang.
They’re easy to make using a cake mix base, but taste special and homemade.
What You’ll Need (Ingredient Highlights)
White cake mix keeps the cupcakes light and fluffy.
Shirley Temple soda gives the batter a signature sweet fizz.
Cherry Jell-O adds flavor and a rosy pink hue.
Cream cheese and butter form a smooth, creamy frosting.
Powdered sugar and soda bring the frosting to fluffy, pipeable perfection.
Pro Tips Before You Start
Don’t skip mixing the soda and milk before adding—this prevents the frosting from breaking.
Fill cupcake liners only 2/3 full to avoid overflow.
Let cupcakes cool completely before frosting, or the frosting will melt.
Add food coloring gradually until you reach the shade you like.
How to Make Shirley Temple Cherry Cupcakes
Step 1 – Preheat the oven
Preheat oven to 350°F.
Line a standard muffin tin with cupcake liners or spray lightly.
Step 2 – Make the cupcake batter
In a large bowl, add cake mix, oil, egg whites, and soda.
Beat with a mixer until smooth. Mix in 1/2 to 3/4 of the cherry Jell-O.
Step 3 – Bake the cupcakes
Spoon batter into liners, filling 2/3 full.
Bake 18–20 minutes until a toothpick comes out clean. Cool completely.
Step 4 – Start the frosting base
In a bowl, cream butter and cream cheese with a mixer until light and fluffy, about 2 minutes.
Step 5 – Add flavor
Mix in vanilla extract and salt.
Step 6 – Prepare the liquid mix
In a small cup, stir together half and half (or milk) with Shirley Temple soda.
Step 7 – Add Jell-O
Mix in the remaining cherry Jell-O for color and flavor.
Step 8 – Finish the frosting
Add powdered sugar 1 cup at a time, alternating with the liquid mixture.
Beat until creamy and stiff peaks form. Add food coloring if desired.
Step 9 – Frost the cupcakes
Fill a piping bag with frosting and decorate cooled cupcakes.
Top with cherries if desired.
What to Serve Them With
These cupcakes shine at birthday parties, baby showers, or bake sales.
Pair with a glass of Shirley Temple soda for a playful theme.
Serve alongside chocolate desserts for a sweet flavor contrast.
Variations / Substitutions
Swap Shirley Temple soda for lemon-lime soda or cherry cola for a twist.
Use strawberry Jell-O if cherry isn’t available.
Top with maraschino cherries for a classic look.
Try vanilla frosting if you prefer less cherry flavor.
Storage & Leftovers
Store cupcakes in an airtight container at room temperature for up to 2 days.
Refrigerate for up to 4 days for longer storage, letting them come to room temp before serving.
Freeze unfrosted cupcakes for up to 2 months, then thaw and frost before serving.
FAQs
Can I use a different cake mix?
Yes, vanilla or yellow cake mix works, though white keeps the pink color vibrant.
Do I have to use Shirley Temple soda?
No, lemon-lime soda with grenadine is a good substitute.
Can I make these cupcakes ahead of time?
Yes, bake the cupcakes a day early, then frost right before serving.
Why do I mix the milk and soda together first?
This prevents carbonation from breaking the frosting.
Can I use unsalted butter instead of salted?
Yes, just add an extra pinch of salt for balance.
How do I keep the frosting stable?
Whip until stiff peaks form but avoid overmixing, which makes frosting grainy.
Final Thoughts
These Shirley Temple cherry cupcakes are whimsical, flavorful, and fun to make.
With cherry soda, Jell-O, and fluffy frosting, they’re the perfect treat to brighten birthdays, showers, or any celebration.
Once you bake them, they’ll quickly become a party favorite.
Shirley Temple Cherry Cupcakes
Ingredients
Method
- Preheat oven to 350°F. Line or spray a muffin tin.
- In a bowl, combine cake mix, oil, egg whites, and soda.
- Mix until smooth. Add 1/2–3/4 of the Jell-O.
- Fill liners 2/3 full. Bake 18–20 minutes or until a toothpick comes out clean. Cool completely.
- For frosting: Cream butter and cream cheese until fluffy.
- Mix in vanilla and salt.
- See full steps with tips & photos → https://theboatshedcafe.com/shirley-temple-cherry-cupcakes/
Notes
- Use more Jell-O for a deeper cherry flavor and color.
- Frost cupcakes only after they’ve cooled completely to prevent melting.
- Top with maraschino cherries for a festive look.
- Store in an airtight container in the fridge for up to 4 days.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.