Kiddie Cocktail Cupcakes


My daughter turned into a teenager this weekend. No, really, she turned thirteen. I now have TWO teenagers. I’m not sure how this is possible, the years have flown by and I just don’t feel old enough.
Or competent. Have you seen the homework they do at this age? It’s hard. But that’s another story…


Today, it’s about my daughter’s favorite drink at restaurants. A kiddie cocktail. Or Shirley Temple. She has loved these since she was little, and I hope she drinks them forever. You know, and never tries anything harder.


Thirteen. It’s also age-up day for her…if you have a swimmer you totally get that term. If you don’t have a swimmer, it’s when they go to another age group for swimming. Kinda like as an adult when we get a year older and now we are in the 34-39 age bracket (or the 24-29 bracket, like me, hahaha). Or you go on a treadmill and have to enter a new age. Yuck.
So, instead of thinking about getting older, and my kids getting older, let’s celebrate instead and eat cupcakes. Ya with me on this??


Kiddie Cocktail Cupcakes


For the Cupcakes:

  • 3 cup flour, plus 2Tbsp
  • 2 tsp baking powder
  • 1 tsp kosher salt
  • 1 cup butter, softened
  • 2 cup granulated sugar
  • 4 eggs
  • 1 cup 7-up (or similar soda)
  • 1 tsp vanilla extract
  • 1 tsp lemon extract
  • 2 Tbsp maraschino cherry juice
  • 1/4 tsp red gel food coloring

For the Frosting:

  • 1 cup butter, softened
  • 5 1/4 cup powdered sugar
  • 3/4 tsp lemon extract
  • 6 Tbsp 7-up soda (or similar)
  • 4 Tbsp maraschino cherry juice
  • 24 whole maraschino cherries


  1. In a bowl, mix 3 cup flour with baking powder and salt. Set aside.
  2. In mixer, beat 1 cup butter with sugar until creamy, about 3-4 minutes. Add eggs one at a time, beating well between each addition. Add vanilla extract.
  3. Alternate adding the flour mixture with the 7-up, in about 3 additions each. Mix thoroughly.
  4. Remove 2 cups of batter and add the extra 2 Tbsp flour and 2 Tbsp cherry juice. Mix in red food coloring too. Pour this batter into the bottom of 24 lined muffin cups, careful not to spill on sides of liners.
  5. Scoop the remaining batter evenly over the cherry batter. Bake cupcakes in a 350 degree oven for about 17-20 minutes. Remove from oven and cool completely before frosting.
  6. For the frosting, beat butter with the powdered sugar, lemon extract, 7up and cherry juice until desired consistency. Add in more 7-up or powdered sugar depending on how creamy you want your frosting.
  7. Frost each cupcake and top with a maraschino cherry. Stick in a straw for a cute effect!

Did you make this recipe?

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

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Posted on January 10, 2012

Comments & Reviews

  1. Hi there. The current Food on Friday on Carole’s Chatter is all about favourite foods from childhood. I do hope you link this lovely one in. This is the link . Please do pop back to check out some of the other links. Have a great week.

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