Rainbow Sherbet Cupcakes



Growing up, there was quite often a tub of rainbow sherbet in our freezer. It always confused me though; it is most definitely not all the colors of the rainbow and I never knew how to pronounce it (I always said SHER-BERT ha!) The confusion never got in the way of me actually eating the ice cream though. I absolutely love tart sherbets. My best friend, Mashette, and I would sit up late at night eating raspberry sherbet straight from the container from ages 11-18 (it would still be happening if we didn’t live across the country from each other). I wanted to create something new from some really great childhood memories. What better way to modify a recipe than with cupcakes!? These cupcakes have all the flavors of rainbow sherbet. I’m partial to lemon over lime, which is what I used in the cupcakes. Layers of lemon and orange cake, topped with raspberry butter cream make for the perfectly tart treat.

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Rainbow Sherbet Cupcakes

Makes: 12 cupcakes

For the cupcakes:

½ cup milk

½ cup vegetable oil

2 tsp vanilla

1 large egg

1 cup sugar

1 ¼ cups flour

1 ½ tsp baking powder

½ tsp salt

½ tsp lemon zest

¼ cup lemon juice

2 drops yellow food coloring

½ tsp orange zest

¼ cup orange juice

2 drops orange food coloring


For the frosting:

½ cup unsalted butter, softened

½ cup raspberries (fresh or frozen, thawed)

3 cups powdered sugar

1 tsp vanilla

milk if needed

  1. Preheat oven to 350°. Line muffin tin with cupcake liners.
  2. Beat milk, vegetable oil, vanilla, egg, and sugar with handheld or stand mixer.
  3. Add in flour, baking powder and salt. Mix well.
  4. Divide the batter equally between two bowls. Add lemon zest, lemon juice, and yellow food coloring to one bowl and mix thoroughly. Add orange zest, orange juice, and orange food coloring to other bowl and mix thoroughly.
  5. Pour about 1/8 cup of lemon batter in bottom of each cupcake liner. Use up any extra. Pour about 1/8 cup orange batter on top of lemon batter in each cupcake liner. Divide any leftover batter between cupcakes.
  6. Bake for 15-18 minutes, or until a toothpick inserted comes out clean.
  7. While cupcakes are cooling, beat softened butter on high for 1 minute.
  8. Add raspberries, powdered sugar, and vanilla. If frosting is too firm, add a little milk until desired consistency is achieved.
  9. Frost cupcakes.


2 thoughts on “Rainbow Sherbet Cupcakes

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