Creamy Orange Sherbet Cupcakes

Orange sherbet ice-cream pops are a signature taste of summer, and their classic flavor is recreated in this dessert. There's a moist cupcake on the bottom, a taste of sherbet and frosting on the top, and zesty orange flavor throughout.

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  • Prep Time 25 min
  • Total Time 2 hr 0 min
  • Servings 24

box Betty Crocker™ SuperMoist™ golden vanilla cake mix
cup orange juice
cup vegetable oil
quart orange sherbet, softened
container Betty Crocker™ Rich & Creamy vanilla frosting
Quartered orange slices for garnish


  • 1 Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
  • 2 In large bowl, beat cake mix, orange juice, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spoon 1 heaping tablespoon batter into each muffin cup; filling slightly less than 1/4 full (you will not use all of the batter).
  • 3 Bake about 10 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from muffin cups to cooling racks. Cool completely, about 25 minutes.
  • 4 Working quickly, scoop and spread 2 to 3 tablespoons sherbet onto top of each cooled cupcake. Return cupcakes to muffin cups (or place on cookie sheet with sides). Freeze until firm, about 1 hour.
  • 5 Remove cupcakes from freezer. Pipe vanilla frosting onto sherbet-topped cupcakes. Garnish each with orange quarter. If necessary, return to freezer to firm up. Serve cold.


Expert Tips

Add a dash of orange juice or grated orange peel to the frosting for even more orange flavor.

Be careful not to overfill the muffin cups with batter; you want them to only bake halfway to the top so there’s room for the sherbet.

Use remaining batter to bake regular cupcakes. Frost with remaining vanilla frosting.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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