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The Boat Shed Kitchen

Shirley Temple Cherry Cupcakes

These Shirley Temple Cherry Cupcakes are soft, fluffy, and bursting with cherry flavor. Made with Shirley Temple soda, cherry Jell-O, and a creamy butter–cream cheese frosting, they’re a playful treat perfect for parties, birthdays, or anytime you crave a fun twist on a classic cupcake.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling + Frosting 30 minutes
Total Time 1 hour 5 minutes
Servings: 12 cupcakes
Calories: 320
Ingredients Method Notes

Ingredients
  

Cupcakes:
  • 1 white cake mix
  • 1/2 cup vegetable oil
  • 4 egg whites
  • 1 1/4 to 1 3/4 cups Shirley Temple soda
  • Cherry Jell-O divided
Frosting:
  • 2 sticks salted butter softened
  • 1/2 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
  • Cherry Jell-O divided
  • Red food coloring optional

Method
 

  1. Preheat oven to 350°F. Line or spray a muffin tin.
  2. In a bowl, combine cake mix, oil, egg whites, and soda.
  3. Mix until smooth. Add 1/2–3/4 of the Jell-O.
  4. Fill liners 2/3 full. Bake 18–20 minutes or until a toothpick comes out clean. Cool completely.
  5. For frosting: Cream butter and cream cheese until fluffy.
  6. Mix in vanilla and salt.
  7. 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.