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Creamy Orange Sherbet Cupcakes

  • Prep 25 min
  • Total 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. MORE + LESS -

Ingredients

1
box Betty Crocker™ SuperMoist™ golden vanilla cake mix
1
cup orange juice
1/2
cup vegetable oil
3
eggs
1
quart orange sherbet, softened
1
container Betty Crocker™ Rich & Creamy vanilla frosting
Quartered orange slices for garnish

Steps

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  • 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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