Crumbs Recipe — Lemon Sherbet Cupcakes

Start to finish: 1 hour

Servings: 24

These deliciously sweet and tangy cupcakes are perfect for any summer picnic or barbecue. Colorful and filled bright flavors, these summertime cupcakes will not disappoint.

Ingredients

Cupcakes:

  • Vanilla cake mix
  • One lemon
  • 2 teaspoons of vanilla extract

Frosting

  • 5 cups of powdered sugar
  • 1 cup of unsalted butter
  • 1 tablespoon of vanilla

Directions

Cake:

Mix together any brand of vanilla cake mix and prepare according to the directions.

Sift the pre-made package ingredients for a smoother cake texture.

To the cake batter, add the zest of one lemon, one teaspoon of vanilla and two cups of Sherbet.

In a lined cupcake pan, fill the batter to 3/4 of the individual cupcake forms.

Frosting:

While the cupcakes bake according to the time and temperature on the package, beat together the powdered sugar, unsalted butter, vanilla and juice of the lemon.

Add food coloring for an extra colorful cupcake.

Stir the frosting thoroughly and frost the cupcakes once cooled.

Hailey Stewart can be reached at crumbs@uidaho.edu


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