Dessertscambreabakes5.0
Rainbow Sherbet Cupcakes
Bright, colorful, and inspired by the classic ice cream, these rainbow sherbet cupcakes are bursting with fruity flavors. Each cupcake is infused with strawberry, orange, and lime and topped with Swiss meringue buttercream. They're perfect for summer!
👥 15 Servings⏱️ Prep & Cook: 2h 15m⏳ Prep: 2h🔥 Cook: 15 min👤 Cambrea Gordon📖 cambreabakes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
- mixing bowl
📝 Preparation Steps
1
Make the Cupcakes
2
Line a 12-cup cupcake pan with liners and preheat the oven to 350°F/180°C. This recipe makes about 15 cupcakes- you will need to use two pans or bake the last cupcakes after the first batch.
3
Whisk together the flour, sugar, baking powder, and salt into the bowl of a stand mixer.
4
In a separate bowl, whisk together the milk, oil, sour cream, eggs, strawberry extract, lime extract, and orange extract.
large eggs (room temperature )2strawberry extract1 teaspoon
5
Mix the butter into the dry ingredients on low speed until crumbly, about ⏱️ 2-3 minutes.
6
Pour half of the whisked wet ingredients into the bowl and mix on low speed until the flour is moistened. Then scrape down the bowl.
7
Mix in the remaining wet ingredients and mix until smooth and combined.
8
Scoop the batter into the cupcake liners so that each one is 1/2 full. Bake for ⏱️ 15-20 minutes or until the tops bounce back when touched. Let the pan cool on a wire rack.
9
Make the Buttercream
10
In a large bowl over a double boiler with simmering water, whisk together the egg whites and sugar. Cook until the sugar is dissolved and a thermometer reads 165°F.
11
Pour the meringue into a stand mixing bowl with the whisk attachment. Whisk on high speed until the meringue cools to roughly 90-95°F, about ⏱️ 10-15 minutes.
12
Switch to the paddle attachment, turn the speed down to low, and mix in the butter 1-2 tablespoons at a time. When all of the butter is combined, increase the speed to medium-high and beat until it looks light and fluffy. Finally, mix in the extracts and salt.
13
Assemble
14
Split the buttercream into 3 bowls. Color each one pastel green, pastel pink, and pastel orange. Fill a piping bag with each color, then place all of them into one large piping bag fitted with an open star tip. Frost the top of each cupcake, then decorate with sprinkles.
Sprinkles (for decorating)
Nutrition Facts
calories
424 kcal
fat Content
33 g
serving Size
1 serving
fiber Content
0.3 g
sugar Content
21 g
sodium Content
157 mg
protein Content
4 g
trans Fat Content
1 g
cholesterol Content
98 mg
carbohydrate Content
30 g
saturated Fat Content
19 g
unsaturated Fat Content
11 g
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