Gluten Free Shirley Temple Cupcakes Recipe
Updated Feb 15, 2021, Published Aug 29, 2010
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As children, my sisters and I were not allowed to drink soda with two exceptions; tummy aches and nights out with our parents when they ordered cocktails before dinner. On the latter occasion, we girls always ordered Shirley Temples, ginger ale or 7-Up with grenadine topped with a maraschino cherry. We felt so sophisticated sipping our pretty little drinks.
A few months ago my baby sister Karen was visiting and when we went out for dinner she ordered a Shirley Temple. This made me smile.
Karen is all grown up, well past the legal drinking age in this country, has a three year old child and her own business but in a part of my mind she remains an adorable little girl with huge ginger colored eyes, red hair and a smattering of freckles across her nose, who I helped raise after our mother passed away when she was 8.
Karen has gotten short changed a lot over the years. When other children had mothers making them Halloween costumes, Karen had me struggling with a sewing machine that I didn’t know how to use, trying to fashion a trick-or-treat outfit for her. While my older sister and I grew up eating dinners prepared by my mother, Karen had to suffer through the three meals I sort of had down at the time. When her son was born it was slightly overshadowed by my father’s illness and just recently her birthday was almost ignored because of the marriage of my son.
So with Karen in mind I developed these gluten-free cupcakes after her favorite “cocktail” the Shirley Temple.
These Gluten Free Shirley Temple Cupcakes, which are basically a doctored up, gluten-free version of 7-Up cupcakes, are so pretty and whimsical I can easily see them served at Bridal and Baby Showers, little girl’s Birthday Parties and for Afternoon Tea. And of course for Karen’s next birthday.
I used my own all purpose gluten-free flour blend but feel free to use what ever gluten-free flour blend you prefer. If the blend does not contain xanthan gum, add 1 teaspoon in with the flour mixture.
Gluten Free Shirley Temple Cupcakes Recipe
Ingredients
Cupcakes
- 1½ cups plus 1 tablespoon all purpose gluten free flour blend, – use divided
- 1 teaspoon baking powder
- ½ teaspoon kosher or fine sea salt
- ½ cup unsalted butter, – at room temperature
- 1 cup granulated sugar
- 2 large eggs, – at room temperature
- ½ cup 7-Up, – at room temperature
- 1 teaspoon pure vanilla extract
- 1 tablespoon maraschino cherry juice
- Several drops of gluten-free red food coloring gel
Frosting
- ½ cup unsalted butter, – at room temperature
- 1 large pinch of Kosher or fine sea salt
- 2½ cups confectioners’ sugar
- ½ teaspoon pure vanilla extract
- 1 teaspoon freshly squeezed lemon juice
- 1 tablespoon maraschino cherry juice
- 12 maraschino cherries, – patted dry with paper towel
Instructions
Cupcakes
- Preheat oven to 350 degrees. Line 12 standard muffin cups with paper or silicone cupcake liners .
- In a large mixing bowl whisk together 1½ cups of the gluten-free flour blend, baking powder and salt.
- In the bowl of an electric mixer, preferably fitted with a paddle attachment, cream the butter and sugar on medium high speed for two minutes or until light and fluffy. Scrape down the sides of the bowl and add the eggs, one at a time, mixing well and scraping down the bowl after each addition. Turn the mixer to low and add half of the flour mixture, then the 7-Up and finally the rest of the flour mixture. Add the vanilla extract and mix. Scrape the sides and bottom of the mixing bowl well to ensure all the ingredients are fully incorporated. Do not be concerned if the batter looks a little curdled.
- Take a ½ cup of the batter and put in a small bowl. Add the remaining 1 tablespoon of flour, the maraschino cherry juice and enough red food coloring to turn the batter red. Stir well. Divide the batter evenly between the prepared pans (about 1 big teaspoon per cup). Gently spoon the remaining batter on top of the red batter trying not to mix the two colors but to keep in layers.
- Bake for 15 – 20 minutes or until the tops of the cupcakes are slightly springy and a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes then remove to a wire rack to finish cooling. (The cupcakes will puff up a bit while cooking because of the 7-Up.)
- While the cupcakes are cooling, prepare the frosting.
Frosting
- In a mixing bowl of an electric mixer, preferably fitted with a paddle attachment, beat the butter and salt on high speed until creamy. Sift in the confectioners’ sugar and mix on low until fully combined. Add the vanilla, lemon juice and maraschino cherry juice. Mix to combine.
- Pipe on or frost the cupcakes with the frosting and top each cupcake with a maraschino cherry.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I have made these twice now and have loved them both times! It always takes longer to actually cook (probably 25-27 minutes) but turns out great! Thanks so much for this!