Shirley Temple Cupcakes

The sweet, nostalgic, childhood drink, in cupcake form, all topped off with a cherry!

This is a sponsored post written by me, on behalf of 7UP®. The opinions and text are all my own.

Who can resist the bubbly, pink, liquid happiness in a glass? I used to LOVE getting to order a Shirley Temple at special occasion dinners as a kid, so what better inspiration to incorporate into a new cupcake flavor?!

The cupcake is ultra light and fluffy because I used 7UP Cherry in the batter, giving it a perfect lemon-lime flavor with a hint of cherry and super airy texture. I also added a splash of the 7UP into the frosting, giving it an almost carbonated taste, that is perfectly sweet and creamy. 

I love the layered look of these cupcakes, mimicking the look of the Shirley Temple beverage, but instead of doing the traditional soda with grenadine combo, I opted for an easier alternative by using the 7UP Cherry, to give us one less ingredient to work with. I also added real cherry at the bottom, to look just like the real drink! 

Finish them off with a cute straw and a cherry on top!

Serve these cuties with a refreshing 7UP Cherry, to match the cupcakes and you have got the cutest drink pairing ever!

 And I got you some coupons to save some $$, so make sure to check out Savory Magazine in the “New Flavors” edition until 3/30/17 to save $1.00 when you buy two 7UP 2-Liter bottles. So head  on over to a Stop & ShopGiant Landover, or Giant Carlisle, pick up a bottle for now and one for later, and you are all set! Or get creative and share your ideas with the hashtag #7Waysto7UP.

Shirley Temple Cupcakes

Yield: 24 cupcakes


  • 1 box vanilla cake mix
  • 1 1/4 cup 7UP Cherry
  • 1/2 cup vegetable oil
  • 3 large eggs
  • red food coloring

  • 1 cup (2 sticks/8oz) salted butter, softened to room temperature
  • 4 cups (1lb) powdered sugar (confectioners' sugar), sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 tablespoon 7UP Cherry
  • 2-3 tablespoons Maraschino cherry juice  
  • 24 maraschino cherries with stems and stripey straws, for garnish

Preheat oven to 350°F. Line 2 cupcake pans with 24 baking cups. Beat cake mix, 7UP, oil, eggs and vanilla in a large bowl at low speed until moistened, about 30 seconds. Increase to medium speed, beating for 2 minutes.

Set aside about 1/3 of batter in a small bowl. Add a few drops of red food coloring and stir until fully combined. Spoon the red batter evenly between the baking cups. Gently scoop the rest of the batter on top. Bake for 16-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.

Beat the softened butter until smooth and creamy. Add powdered sugar, vanilla, almond flavor, 7UP, cherry juice and a drop of red food coloring, beating until light and fluffy, about 3-4 minutes. Frost completely cooled cupcakes with a swirl of the cherry frosting. Pipe on a dollop of the white frosting and top with a cherry.