Description
Delightful cupcakes infused with Shirley Temple soda and Cherry Jell-O, perfect for birthdays and parties.
Ingredients
Scale
- 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)
- 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
- Additional Cherry Jell-O (for frosting, divided)
- Red food coloring (optional)
Instructions
- Preheat your oven to 350°F and line or spray a muffin tin.
- Combine the cake mix, vegetable oil, egg whites, and Shirley Temple soda in a large bowl. Stir until smooth.
- Fold in 1/2 to 3/4 of the Cherry Jell-O.
- Pour the batter into the muffin tin liners, filling each one about 2/3 full.
- Bake for 18 to 20 minutes until a toothpick inserted comes out clean.
- Allow the cupcakes to cool completely before frosting.
- Beat softened butter and cream cheese together until fluffy for the frosting.
- Mix in the vanilla extract and salt, then gradually add the powdered sugar.
- Stir in 1 tablespoon of half and half and the remaining Cherry Jell-O and Shirley Temple soda.
- Add red food coloring if desired.
- Frost your cooled cupcakes generously and enjoy!
Notes
Store in an airtight container for up to three days, or freeze unfrosted for up to three months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 28g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg