Description
Rainbow Sherbet Cupcakes are delightfully fluffy and colorful treats inspired by the classic rainbow sherbet ice cream flavors. These cupcakes feature a moist cake base fragranced with strawberry, orange, and lime extracts, topped with a luscious Swiss meringue buttercream in pastel shades. Perfectly festive and visually appealing, these cupcakes are decorated with sprinkles for a playful finish.
Ingredients
Cupcake Batter
- 1 1/2 cups cake flour
- 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 and 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
- Prepare Oven and Pans: Line a 12-cup cupcake pan with liners and preheat the oven to 350°F (180°C). This recipe yields about 15 cupcakes, so you may need to bake in two batches.
- Mix Dry Ingredients: In a stand mixer bowl, whisk together cake flour, granulated sugar, baking powder, and salt until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk together whole milk, vegetable oil, sour cream, eggs, strawberry extract, lime extract, and orange extract until smooth.
- Incorporate Butter into Dry: Add the room temperature unsalted butter to the dry mixture and mix on low speed until crumbly, about 2-3 minutes.
- Add Wet Ingredients: Pour half of the wet ingredients into the dry mixture and mix on low speed just until moistened. Scrape the bowl down, then add the remaining wet ingredients and mix until smooth and fully combined.
- Fill Cupcake Liners and Bake: Scoop the batter into cupcake liners, filling each about halfway. Bake for 15-20 minutes, or until the cupcake tops bounce back when lightly touched. Remove from oven and cool the pan on a wire rack.
- Make Swiss Meringue Frosting: In a heatproof bowl over a double boiler with simmering water, whisk egg whites and sugar constantly until sugar dissolves and the mixture reaches 165°F (74°C).
- Whip Meringue: Transfer the warm meringue to a stand mixer fitted with a whisk attachment and beat on high speed until the meringue cools to 90-95°F (32-35°C), about 10-15 minutes.
- Add Butter and Flavor: Switch to the paddle attachment, reduce speed to low, and add the softened butter 1-2 tablespoons at a time, mixing until all is incorporated. Increase speed to medium-high and beat until light and fluffy. Mix in the strawberry, orange, lime extracts, and salt.
- Color Buttercream: Divide the buttercream into three bowls and tint each with gel food coloring to create pastel pink, pastel orange, and pastel green shades.
- Assemble and Decorate: Fill a piping bag with each color separately, then combine all three into one large piping bag fitted with an open star tip. Pipe the frosting onto each cooled cupcake in a swirl, then decorate with sprinkles as desired.
Notes
- Measure dry ingredients properly using the spoon-level method or a kitchen scale to avoid dense cupcakes.
- Use high-quality extracts for best flavor; recommended brands include Cook’s and Olive Nation.
- Gel food coloring is preferred to achieve vibrant pastel shades without watering down the frosting.
- Store leftover cupcakes in an airtight container at room temperature for 1-2 days to maintain moisture.
- Freeze cupcakes in airtight containers for up to 3 months. Defrost completely at room temperature before serving.
- Refrigeration is not recommended as it may dry out the cupcakes.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
