Shirley Temple Cupcakes

These cupcakes are made with Cherry Chip cake mix spiked with lemon-lime soda, filled with a marshmallowy fluff, topped with vanilla butter cream frosting and garnished with a cherry.

Servings

Calories 158kcal

Author Sara

Ingredients

For the Cupcakes
Cherry Chip boxed cake mix with specified ingredients substitute lemon-lime soda for water
Maraschino cherries for garnish optional
For the Filling
7 oz. marshmallow fluff
1 stick unsalted butter softened
2 teaspoons vanilla extract
For the Frosting
8 oz. cream cheese softened
1 stick butter softened
5 cups powdered sugar
2 teaspoons cherry JELL-O powder
1 teaspoon vanilla extract

Instructions

For the Cupcakes
Prepare cupcakes as directed on the box, substituting the water with lemon-lime soda.
When cooled, use a small spoon or melon baller to scoop out a portion of the top of each cupcake.
Use a small spoon dipped in warm water (to prevent the marshmallow mixture from sticking to the spoon) to put a scoop of the marshmallow mixture into the hole you just made in the cupcake.
Put the top of the cupcake you had cut out back into the hole, gently pressing it back into its place.
Frost the cupcakes and garnish with a maraschino cherry if desired.
For the Filling
Combine the butter and vanilla extract until creamy and add in the marshmallow fluff.
For the Frosting
Use a mixer to combine the cream cheese and butter, add in the JELL-O and the vanilla extract.
Gradually add the powdered sugar continuing to mix.
Beat until all ingredients are combined and frosting reaches a spreadable consistency.

Notes

Experiment with Flavors: While the recipe calls for a cherry chip boxed cake mix and cherry JELL-O powder for the frosting, feel free to experiment with different flavors to customize your cupcakes. You can try using different cake mixes, such as vanilla or chocolate, and explore various JELL-O flavors to complement your cupcakes. Get creative and tailor the flavors to your taste preferences for a unique and delicious treat.
Ensure Proper Filling Technique: When filling the cupcakes with the marshmallow mixture, ensure that you scoop out just enough of the top to create a cavity without cutting through the bottom of the cupcake. This allows the filling to be contained within the cupcake and prevents it from leaking out during baking. Use a gentle hand to press the top of the cupcake back into place after adding the filling to maintain its shape and integrity.
Adjust Frosting Consistency: As you mix the frosting ingredients, gradually add powdered sugar until the frosting reaches the desired consistency. If the frosting is too thick, you can add a small amount of milk or cream to thin it out. Conversely, if the frosting is too thin, add more powdered sugar until you achieve a spreadable consistency. Adjusting the frosting consistency ensures that it is easy to work with and results in beautifully frosted cupcakes.

Nutrition