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5 from 1 vote

Rainbow Sherbet Cupcakes

Rainbow Sherbet Cupcakes with sherbet baked right into the batter! Your favorite summer childhood treat in cupcake form!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 24 Cupcakes
Calories 321kcal
Author Krystle Smith

Ingredients

For the Cupcakes

  • 1 Box White Cake Mix
  • 3 Eggs
  • 3 Tablespoons All Purpose Flour
  • 2 Cups Melted Rainbow Sherbet I melted mine in the microwave

For the Frosting

  • Duncan Hines Flavor Creations Packets in Strawberry Shortcake Orange Creamsicle, and Key Lime (1 of each)
  • 8 Cups of Powdered Sugar
  • ⅔ Cup Heavy Cream
  • 8 Tablespoons Butter Softened

Instructions

For the Sherbet Cupcakes

  • 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 ~¾ of the way full with batter. Bake 15-17 minutes or until a toothpick inserted in the center comes out clean.

For the Frosting

  • 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.

Nutrition

Calories: 321kcal | Carbohydrates: 62g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 199mg | Potassium: 38mg | Fiber: 1g | Sugar: 51g | Vitamin A: 249IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg