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Creamy Orange Sherbet Cupcakes

Bring the classic flavors of a fruity ice pop into a frosty cupcake treat with this easy recipe.

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Betty Blogger
Orange Sherbet Cupcakes
Few things are more enjoyable on hot summer days than frosty desserts. Whether it’s a popsicle, a slushie or an ice cream cake, nothing screams summer like a sweet, cold treat.

Considering the bulk of my childhood summer memories are made up of eating the classic ice cream-filled popsicle with orange and vanilla flavors, it was a no-brainer to incorporate those flavors into another favorite dessert, the cupcake. In just a few simple steps and with a little patience, and you’ll have a whole batch of frosty cupcakes to enjoy this summer!

First, start with making the cupcake base. I swapped the water in the cake mix recipe for orange juice to give it that yummy orange-vanilla flavor.
Ingredients for orange sherbet cupcakes
Combine the cake mix ingredients in a large bowl, then spoon heaping tablespoons of batter into paper baking cups. Be sure to just cover the bottom of the cup (about 1/4 full), otherwise the cupcakes will bake too high and there won’t be any room for the sherbet. cupcakes batter in muffin tin
Bake the cupcake bases until set, then remove from the oven and cool completely. frozen orange sherbet with muffin tin
Spread softened sherbet over each cupcake base all the way up to the top. You’ll want to work pretty quickly at this step or you’ll have a melt-y mess on your hands! Place the cupcakes in the freezer to firm up, about one hour. scoops of orange sherbet on top of baked cupcakes
When the cupcakes are set, pipe on the vanilla frosting and garnish with orange slices, if desired. cupcakes topped with white frosting and orange slice
Finally, take a bite and enjoy the wonderful flavors in this cool cupcake! Bite taken out of orange sherbet cupcakes

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