5.0 from 3 votes
Summer Sherbet Cupcakes Recipe
These summer sherbet cupcakes are just so cute! Flavored with fresh lemon and vanilla, they're the perfect dessert for any summer party!
Prep Time
35 mins
Cook Time
35 mins
Total Time
50 mins
Servings: 12 cupcakes
Calories: 588 kcal
Course:
Dessert , Baked Goods
Cuisine:
American
Ingredients
For the Cupcakes
- 13.25 ounces vanilla cake mix (1 box)
- 1 cup water
- ⅓ cup vegetable oil
- 3 large eggs
- 1⅓ tablespoons lemon zest (from 1 lemon)
- 2 tablespoons fresh lemon juice (from 1 lemon)
For the Frosting
- 5 cups powdered sugar
- 1½ cups unsalted butter room temperature (3 sticks)
- 2 tablespoons lemon zest (from 2 lemons)
- 2 teaspoons fresh lemon juice (from ½ lemon)
- ¼ teaspoon kosher salt
- ½ teaspoon pure vanilla extract
- 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.
Cup of Yum
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
Serving
1cupcake
Calories
588kcal
(29%)
Carbohydrates
76g
(25%)
Protein
3g
(6%)
Fat
31g
(48%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
5g
Monounsaturated Fat
8g
Trans Fat
1g
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
% 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.