Rainbow Sherbet Cupcakes
These Rainbow Sherbet cupcakes are made with real rainbow sherbet and topped with a tri-flavored swirl of frosting!
Servings: 24
Equipment
Ingredients
For Cupcakes
- 1 white cake mix
- 3 large eggs
- 3 tbsp all purpose flour
- 2 cups Rainbow Sherbet melted and cooled to room temperature
For Frosting
- 8 cups Powdered Sugar
- ⅔ cup heavy cream
- 8 tbsp butter
- ½ tsp strawberry flavor extract
- ½ tsp lime flavor extract
- ½ tsp orange flavor extract
- food coloring red, green, orange
Instructions
For Cupcakes
- Preheat oven to 350°F. Place cupcake liners in cupcake tin.
- Add cake mix, eggs, and rainbow sherbet into mixing bowl. Stir to combine. Add in the flour and give a few stirs until just mixed in.
- Add cake batter to the cupcake liners using a 1/3 cup of batter, filling until the cupcake liners are about 2/3 full.
- Bake for 15 minutes or until baked through, check with a toothpick. Let the cupcakes cool in the baking tin for 5 minutes then remove to wire rack to continue cooling.
For Frosting
- Cream butter in a medium size bowl until smooth and creamy. Add in the heavy cream and powdered sugar.
- Mix on low speed for 2-3 minutes until ingredients are combined. Then mix on medium speed for an additional 3 minutes until frosting is peaking, meaning that it is holding it's shape.
- Separate into three bowls and add a flavor extract to each bowl and matching color of food coloring. Stir to completely combine the flavor into the frosting, should have a uniform color throughout.
- Frost swirling all three frosting (tutorial available). I used a Wilton 2D tip for these cupcakes.
Nutrition
Calories: 322kcal | Carbohydrates: 62g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 200mg | Potassium: 38mg | Fiber: 1g | Sugar: 51g | Vitamin A: 251IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg