Print Recipe

Rainbow Sherbet Cupcakes

Servings: 24 Cupcakes
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Rainbow Sherbet Cupcakes with sherbet baked right into the batter! Your favorite summer childhood treat in cupcake form!

Ingredients

  • <b>For the Cupcakes </b>
  • 1 Box White Cake Mix
  • 3 Eggs
  • 3 Tablespoons All Purpose Flour
  • 2 Cups Melted Rainbow Sherbet, I melted mine in the microwave
  • <b> For the Frosting </b>
  • Duncan Hines Flavor Creations Packets in Strawberry Shortcake, Orange Creamsicle, and Key Lime (1 of each)
  • 8 Cups of Powdered Sugar
  • Cup Heavy Cream
  • 8 Tablespoons Butter, Softened

Instructions

  • <b> For the Sherbet Cupcakes </b>
  • Preheat oven to 350 degrees F. Line a cupcake tin with paper liners.
  • In a large bowl, stir cake mix, eggs, and sherbet together. Stir in flour until just combined.
  • Fill liners ~3/4 of the way full with batter. Bake 15-17 minutes or until a toothpick inserted in the center comes out clean.
  • <b> For The Frosting </b>
  • Cream butter until light and fluffy. Gradually stir in milk and powdered sugar alternating a little at a time.
  • Divide into 3 different bowls. Stir one flavor packet into each bowl.
  • Pipe or spread individually or swirl together if desired.
Course: Dessert
Author: Krystle
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