Summer Sherbet Cupcakes Recipe
User Reviews
5
2 reviews
Excellent
-
Prep Time
35 mins
-
Cook Time
15 mins
-
Total Time
50 mins
-
Servings
12 cupcakes
-
Calories
588 kcal
-
Course
Dessert, Baked Goods
-
Cuisine
American
Summer Sherbet Cupcakes Recipe
Report
These summer sherbet cupcakes are just so cute! Flavored with fresh lemon and vanilla, they're the perfect dessert for any summer party!
Share:
Ingredients
For the Cupcakes
- 13.25 ounces vanilla cake mix (1 box)
- 1 cup water
- ⅓ cup vegetable oil
- 3 large egg
- 1⅓ tablespoons lemon from 1 lemon, zest
- 2 tablespoons lemon juice from 1 lemon, fresh
For the Frosting
- 5 cups powdered sugar
- 1½ cups butter room temperature (3 sticks, unsalted
- 2 tablespoons lemon from 2 lemons, zest
- 2 teaspoons lemon juice from ½ lemon, fresh
- ¼ teaspoon kosher salt
- ½ teaspoon vanilla extract pure
- Food Coloring orange, green, and yellow
Instructions
For the Cupcakes
- Preheat oven to 350°F. Line a 12-count cupcake tin with paper liners. Set aside.
- Whisk the cake mix, water, vegetable oil, eggs, lemon zest, and lemon juice together in a large bowl.
- Divide the cupcake batter between the cupcake tins.
- Place the cupcake pans into the oven to bake for 15-18 minutes, or until a toothpick inserted comes out clean or with moist crumbs. Once baked, remove from the oven and place onto a cooling rack to cool completely.
For the Frosting
- While the cupcakes are cooling, make the buttercream. Add all of the ingredients, except for the food coloring, to the bowl of a stand mixer fitted with a paddle attachment. Beat together on high speed for 2-3 minutes, or until smooth and fluffy. Be sure to scrape the sides of the bowl down intermittently to ensure all of the ingredients are fully incorporated.
- Once smooth and fluffy, evenly divide the frosting into 3 separate bowls. Add a drop of food coloring to each bowl, separately. Mix until the frosting is completely colored.
- Spoon the buttercream into a piping bag fitted with a round tip or tip of your choice. Pipe the frosting onto the top of each cupcake. Optionally, top with sprinkles or gummy candies.
Notes
- Storage: Store summer sherbet cupcakes in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 1 month.
Nutrition Information
Show Details
Serving
1cupcake
Calories
588kcal
(29%)
Carbohydrates
76g
(25%)
Protein
3g
(6%)
Fat
31g
(48%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
8g
(40%)
Trans Fat
1g
(50%)
Cholesterol
108mg
(36%)
Sodium
288mg
(12%)
Potassium
51mg
(1%)
Fiber
1g
(4%)
Sugar
62g
(124%)
Vitamin A
778IU
(16%)
Vitamin C
3mg
(3%)
Calcium
86mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 588 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 588kcal | 29% |
| Carbohydrates | 76g | 25% |
| Protein | 3g | 6% |
| Fat | 31g | 48% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 108mg | 36% |
| Sodium | 288mg | 12% |
| Potassium | 51mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 62g | 124% |
| Vitamin A | 778IU | 16% |
| Vitamin C | 3mg | 3% |
| Calcium | 86mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
Other Recipes
You'll Also Love
