Why You’ll Love This Recipe

These cupcakes are a feast for the eyes and the taste buds. The natural flavors from the rainbow sherbet—strawberry, lime, and orange—infuse the cake with fruity sweetness while keeping it moist and tender. The fun, colorful frosting adds a playful twist that’s perfect for kids and adults alike. Quick to prep and easy to bake, these cupcakes make any occasion extra special.

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 Rainbow Sherbet Cupcakes
½ tsp strawberry flavor extract
½ tsp lime flavor extract
½ tsp orange flavor extract
Food coloring: red, green, orange

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For Cupcakes

Preheat the oven to 350°F (175°C) and line a cupcake tin with cupcake liners.
In a mixing bowl, combine the cake mix, eggs, and melted rainbow sherbet. Stir until incorporated, then add the flour and mix gently until just combined.
Using a 1/3 cup measure, fill each cupcake liner about 2/3 full with batter.
Bake for 15 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

For Frosting

In a medium bowl, cream the butter until smooth. Add the heavy cream and powdered sugar. Mix on low speed for 2-3 minutes, then increase to medium speed for an additional 3 minutes until the frosting holds its shape.
Divide the frosting into three separate bowls. Add one flavor extract and the matching food coloring to each bowl, mixing until the color and flavor are fully combined.
Using a piping bag fitted with a Wilton 2D tip (or any preferred tip), frost the cupcakes by swirling the three colors together to create a tri-flavored, rainbow effect.

Servings and Timing

Servings: 24 cupcakes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

Flavor Swaps: Substitute sherbet flavors with your favorite ice cream flavors for a different twist.
Chocolate Twist: Add mini chocolate chips to the cupcake batter for an extra layer of sweetness.
Frosting Fun: Use different piping tips to create unique designs or make them ombré instead of tri-colored.
Vegan Option: Use a vegan cake mix and plant-based butter and cream alternatives for a dairy-free version.
Party Theme: Add edible glitter or sprinkles to match party themes or special occasions.

Storage/Reheating

Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Frosted cupcakes are best served fresh. Do not microwave frosted cupcakes as the frosting may melt.

FAQs

1. Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance. Store them unfrosted in an airtight container and frost them just before serving.

2. Can I use homemade cake instead of a cake mix?

Absolutely! Any white or yellow cake recipe works. The rainbow sherbet will still provide fruity moisture.

3. Can I freeze these cupcakes?

Yes, cupcakes can be frozen unfrosted for up to 3 months. Thaw completely before frosting. Frosted cupcakes can be frozen briefly but may change texture.

4. Can I use a different piping tip for frosting?

Yes, you can use any tip you like. The 2D tip creates a swirled effect, but star tips or round tips will also work.

5. Can I replace sherbet with ice cream?

Yes, but sherbet tends to give a lighter, fruity flavor. Ice cream may add extra richness but works fine if melted and cooled.

6. How do I prevent the frosting from separating?

Ensure all ingredients are at room temperature and mix frosting thoroughly. Gradually adding cream helps prevent separation.

7. Can I make mini cupcakes instead?

Yes, reduce baking time to 10-12 minutes and fill mini liners about 2/3 full.

8. Are these cupcakes gluten-free?

The recipe uses standard cake mix. Substitute with a gluten-free cake mix for a gluten-free version.

9. Can I add extra flavors to the frosting?

Yes, you can add vanilla, almond, or other flavor extracts to complement the sherbet flavors.

10. Can I use gel food coloring instead of liquid?

Yes, gel food coloring is preferred for vibrant colors without thinning the frosting.

Conclusion

Rainbow Sherbet Cupcakes are a fun, fruity, and colorful dessert that’s perfect for celebrations or anytime you want a cheerful treat. With the fruity sherbet baked into soft cupcakes and topped with tri-flavored frosting, they are sure to impress kids and adults alike. Quick to prepare and visually stunning, these cupcakes turn any gathering into a festive occasion.

Rainbow Sherbet Cupcakes

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Rainbow Sherbet Cupcakes are a delightful, colorful treat made with real rainbow sherbet baked into soft, fluffy cupcakes and topped with a tri-flavored swirl of vibrant frosting. Perfect for parties, birthdays, or just to brighten up your day!

Author: Amy
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 24 cupcakes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

For Cupcakes:

Preheat oven to 350°F (175°C) and line a cupcake tin with liners.
Combine cake mix, eggs, and melted sherbet. Stir, then gently mix in flour until just combined.
Fill cupcake liners about 2/3 full with batter using a 1/3 cup measure.
Bake for 15 minutes or until a toothpick inserted comes out clean. Cool in tin for 5 minutes, then transfer to wire rack.

For Frosting:

Cream butter until smooth. Add heavy cream and powdered sugar, mix on low for 2-3 minutes, then medium for 3 minutes until frosting holds shape.
Divide frosting into three bowls. Add one flavor extract and matching food coloring to each bowl, mixing well.
Using a piping bag with a Wilton 2D tip (or preferred tip), frost cupcakes by swirling the three colors together to create a tri-flavored rainbow effect.