Creamy Orange Sherbet Cupcakes

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

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.

Stephanie Wise Stephanie Wise
July 1, 2013


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.

Nutrition Information

No nutrition information available for this recipe.

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