Desserts & Sweets

Rainbow Sherbet Cupcakes

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What’s more summery than rainbow sherbet!?  It’s light, tangy, cold and flavorful.  You get three fun and fresh flavors in one bit.  It’s a totally refreshing  and makes for a really fun cupcake!  This recipe is  SUPER easy, because you only need three things for the cake, including rainbow sherbet!  It makes the cake so sweet and genuine…. I adore this cake.

The frosting really competes to be the winner in this cupcake, and I don’t know which I like more – the cake or frosting!  This frosting offers a stronger punch of flavors highlighted in rainbow sherbet: strawberry, orange and lime.  I’ve used Kool-Aid powder for Pink Lemonade Fudge and Watermelon Rice Krispies Treats, so I know it offers the perfect amount of flavor.  I couldn’t find lime Kool-Aid, although Lemon Lime flavor does exist, so I used Jell-O and found that to offer a great flavor, as well.

Enjoy these! They are super fun and summery!

What you need:

  • 1 box white cake mix
  • 3 eggs
  • 1 (16 oz) tub rainbow sherbet (melted – will be about 1 1/2 cups)

RAINBOW SHERBET FROSTING:

  • 2 cups butter (softened)
  • 6 cups powdered sugar (sifted)
  • 1 1/2 teaspoons Strawberry Kool-Aid
  • 1 1/2 teaspoons Orange Kool-Aid
  • 1 1/2 teaspoons Lime gelatin powder (not sugar-free)
  • 2 tablespoons heavy cream

Make them:

Preheat the oven to 350 degrees.  Prepare the muffin pans. (This silicone pan is AMAZING).  Place cupcake liners in the cups. Normally I prefer mini cupcakes, but with these, the fancy frosting is better displayed on bigger cupcakes.

In your mixer, combine the cake mix, eggs, and melted rainbow sherbet.  If needed, you can put the rainbow sherbet in the microwave to melt it.

Mix until just combined – do not over mix! Adding too much air to your batter will cause the cupcakes to sink in the middle and become dense.

Bake for 11-14 minutes, or until a toothpick comes out clean.

Allow to cool completely on cooling rack.

Make the frosting:

With butter cream, I like to place my metal mixing bowl in the freezer for about 10 minutes before using it.

Beat the softened butter by itself for  about 5 minutes.

Slowly add 1/2 cup sifted powder sugar at a time, beating well in between additions.

Add the heavy cream.

Beat another 7 minutes on high, scraping the sides of the bowl every once in a while.

Separate the frosting into three separate bowls.

Add each flavoring to one bowl and mix well.

I use this very inexpensive Wilton Color Swirl Kit (it’s only around $5 on Amazon).  It helps you add bi or tri-colored frosting to baked goods and it’s super easy to use.  Alternatively, you can use plastic baggies with a corner cut off, but it’s much harder to make the frosting pretty.

Frost your cupcakes and prepare for lots of smiles!

Try these fun recipes, too!

Print Recipe
5 from 7 votes

Rainbow Sherbet Cupcakes

Perfect for summer, these cupcakes actually have rainbow sherbet in them, with a punch of three flavors in the frosting!

Ingredients

  • 1 box white cake mix
  • 3 eggs
  • 1 16 oz tub rainbow sherbet (melted - will be about 1 1/2 cups)

RAINBOW SHERBET FROSTING:

  • 2 cups butter softened
  • 6 cups powdered sugar sifted
  • 1 1/2 teaspoons Strawberry Kool-Aid
  • 1 1/2 teaspoons Orange Kool-Aid
  • 1 1/2 teaspoons Lime gelatin powder not sugar-free
  • 2 tablespoons heavy cream

Instructions

  • Preheat the oven to 350 degrees.  Prepare the muffin pans.  Place cupcake liners in the cups.
  • In your mixer, combine the cake mix, eggs, and melted rainbow sherbet.  If needed, you can put the rainbow sherbet in the microwave to melt it.
  • Mix until just combined - do not over mix! Adding too much air to your batter will cause the cupcakes to sink in the middle and become dense.
  • Bake for 11-14 minutes, or until a toothpick comes out clean.
  • Allow to cool completely on cooling rack.

Make the frosting:

  • With butter cream, I like to place my metal mixing bowl in the freezer for about 10 minutes before using it.
  • Beat the softened butter by itself for  about 5 minutes.
  • Slowly add 1/2 cup sifted powder sugar at a time, beating well in between additions.
  • Add the heavy cream.
  • Beat another 7 minutes on high, scraping the sides of the bowl every once in a while.
  • Separate the frosting into three separate bowls.
  • Add each flavoring to one bowl and mix well.
  • I use this very inexpensive Wilton Color Swirl Kit (it's only around $5 on Amazon).  It helps you add bi or tri-colored frosting to baked goods and it's super easy to use.  Alternatively, you can use plastic baggies with a corner cut off, but it's much harder to make the frosting pretty.
  • Frost your cupcakes and prepare for lots of smiles!

Jeni’s Disclaimer: I’m just a regular girl.  I love to drink wine while I bake.  I’m by no means a professional baker or pro photographer. My creations aren’t staged, they just are what they are, and that’s probably obvious from the pictures.  I create my recipes from inspiration of scents and flavors around me. I also repurpose my grandma’s old recipes. If you love to bake and your food ends up looking like REAL food, and not like something you’ll see on Instagram, you’re in the right place.

22 Comments

  1. 5 stars
    These cupcakes are beautiful and sound so delicious! How perfect and fun for summertime too. 🙂 Thank you so much for sharing the recipe!

    • Jeni Hawkins Reply

      Thanks so much, Lauryn! They are DEFINITELY the perfect cupcake for summer!

    • Jeni Hawkins Reply

      Thanks, Jason! They taste better than they look!

  2. 5 stars
    These look and sounds amazing and I can’t wait to make them. Thanks!

  3. Cindi Knowles Reply

    I love cupcakes and rainbow sherbet so I bet these are so good!

  4. I’ve never ever heard of rainbow sherbet cupcakes! That’s such creative use of Kool Aid. I think my husband would like this because rainbow sherbert is one of his faves.

  5. LeAnn Harbert Reply

    These are so pretty. My son loves sherbet. I’ll make these for him.

  6. 5 stars
    I bet those taste as good as they look. Thanks for the recipe.

    • Jeni Hawkins Reply

      You bet – and they taste BETTER, that’s for sure!

  7. 5 stars
    But they look too good to eat LOL! Ok who am I kidding, I’ll eat them.

  8. Helen Stanley Reply

    Loving ALL your recipes!!! Even the paper looks edible on this one!!
    Thanks for sharing with us and thanks for all your time & effort that goes into your page.

  9. Dana Rodriguez Reply

    5 stars
    These are really pretty. Be great for a birthday party!

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