Creamy Orange Sherbet Cupcakes

Dairy Free
Health score
1%
Creamy Orange Sherbet Cupcakes
120 min.
24
200kcal

Suggestions


Indulge in a delightful twist on a classic dessert with our Creamy Orange Sherbet Cupcakes! Perfect for warm weather gatherings or any occasion that calls for a refreshing treat, these cupcakes are not only visually appealing but also dairy-free, making them a great option for those with dietary restrictions.

Imagine biting into a light and fluffy vanilla cupcake, only to discover a luscious layer of creamy orange sherbet on top. The combination of flavors is simply irresistible, with the zesty orange providing a burst of citrus that perfectly complements the sweetness of the cake. Each cupcake is finished with a swirl of rich vanilla frosting and garnished with a quartered orange, making them as beautiful as they are delicious.

With a preparation time of just 120 minutes and enough to serve 24 people, these cupcakes are ideal for parties, picnics, or family gatherings. They are sure to impress your guests and leave them asking for the recipe! So, gather your ingredients and get ready to create a dessert that will brighten up any table and bring smiles to faces. Enjoy the perfect balance of flavors and the joy of sharing these delightful treats with friends and family!

Ingredients

  •  eggs 
  • quart cranberry-orange relish softened
  • slices cranberry-orange relish quartered for garnish
  • cup orange juice 
  • box vanilla cake donut holes betty crocker® supermoist®
  • container vanilla frosting betty crocker®
  • 0.5 cup vegetable oil 

Equipment

  • bowl
  • frying pan
  • baking sheet
  • oven
  • hand mixer
  • toothpicks
  • muffin liners

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pan).
  2. Place paper baking cup in each of 24 regular-size muffin cups.
  3. 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).
  4. Bake about 10 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes.
  5. Remove from muffin cups to cooling racks. Cool completely, about 25 minutes.
  6. 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.
  7. Remove cupcakes from freezer. Pipe vanilla frosting onto sherbet-topped cupcakes.
  8. Garnish each with orange quarter. If necessary, return to freezer to firm up.
  9. Serve cold.

Nutrition Facts

Calories200kcal
Protein4.01%
Fat24.05%
Carbs71.94%

Properties

Glycemic Index
7.5
Glycemic Load
7.77
Inflammation Score
-3
Nutrition Score
5.2043478411177%

Flavonoids

Eriodictyol
0.02mg
Hesperetin
12.14mg
Naringenin
6.35mg
Luteolin
0.08mg
Kaempferol
0.05mg
Myricetin
0.07mg
Quercetin
0.21mg

Nutrients percent of daily need

Calories:199.95kcal
10%
Fat:5.41g
8.33%
Saturated Fat:1.31g
8.2%
Carbohydrates:36.43g
12.14%
Net Carbohydrates:35.21g
12.8%
Sugar:25.84g
28.71%
Cholesterol:20.46mg
6.82%
Sodium:192.62mg
8.37%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.03g
4.06%
Vitamin C:26.45mg
32.07%
Phosphorus:94.31mg
9.43%
Vitamin B2:0.15mg
8.77%
Folate:34.31µg
8.58%
Calcium:67.98mg
6.8%
Vitamin B1:0.09mg
6.33%
Selenium:3.77µg
5.39%
Fiber:1.22g
4.87%
Vitamin E:0.69mg
4.6%
Vitamin K:4.78µg
4.55%
Vitamin B3:0.71mg
3.57%
Potassium:120.58mg
3.45%
Iron:0.61mg
3.38%
Manganese:0.06mg
2.86%
Vitamin A:140.4IU
2.81%
Vitamin B5:0.28mg
2.78%
Copper:0.04mg
2.2%
Vitamin B6:0.04mg
2.18%
Magnesium:8.36mg
2.09%
Zinc:0.22mg
1.44%