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!
Ingredients
Cupcake Batter
- 1 1/2 cups cake flour *See notes below for measuring*
- 3/4 cup + 2 tablespoons granulated sugar
- 1 3/4 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup whole milk room temperature
- 1/4 cup vegetable oil
- 1/4 cup sour cream room temperature
- 2 large eggs room temperature
- 1 teaspoon strawberry extract
- 3/4 teaspoon orange extract
- 1/2 teaspoon Lime extract
- 4 tablespoons unsalted butter room temperature
Swiss Meringue Frosting
- 4-5 large egg whites
- 1 1/2 cups granulated sugar
- 2 cups unsalted butter cool room temperature & cut into tablespoon pieces
- 1 teaspoon strawberry extract
- 1/2 teaspoon orange extract
- 1/4 teaspoon lime extract
- pinch of fine sea salt
- Americolor Gel food coloring pink, orange, and green
- Sprinkles for decorating
Instructions
Make the Cupcakes
- 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.
- Whisk together the flour, sugar, baking powder, and salt into the bowl of a stand mixer.
- In a separate bowl, whisk together the milk, oil, sour cream, eggs, strawberry extract, lime extract, and orange extract.
- Mix the butter into the dry ingredients on low speed until crumbly, about 2-3 minutes.
- 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.
- Mix in the remaining wet ingredients and mix until smooth and combined.
- 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.
Make the Buttercream
- 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.
- 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.
- 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.
Assemble
- 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.
Video
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Notes on extracts: High-quality extracts are recommended! I used Cook's strawberry extract and Olive Nation orange and lime extract. The only brand I really don't recommend is McCormick.
Notes on food coloring: Gel coloring is recommended! I used Americolor Gel electric green, orange, and soft pink. You don't need a lot, so start off with just a few drops and add more as needed.
Storage/Freezing: Store leftover cupcakes in an airtight container at room temperature for 1-2 days. I don't recommend refrigerating them because the cupcakes do lose some moisture and dry out. The cupcakes can be frozen in an airtight container for up to 3 months. Let them defrost at room temperature before serving.
