Rainbow Sherbet Cupcakes

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Whether you want to make a summer day cheerier or turn a dreary winter day into one full of sunshine, everyone will cheer for you when you make rainbow sherbet cupcakes.

These are the quintessential cupcake that brings happy, fruity flavors together with a Coney Island carnival vibe, making them perfect for birthday parties or any celebratory occasion.

rainbow sherbert cupcake on a tray with sprinkles around.

But what’s most impressive of all with these rainbow sherbet cupcakes is that they all start with a simple box mix. You add different flavorings and food colorings to give it that same sublime sherbet taste from the best flavor of sherbet, rainbow! 

These come out so pretty and fun, like an ice cream cone from the boardwalk. You’ll want to go play more games and see what you can win, though when you make these any time, you will be the winner of all desserts, that’s for sure!

What You Will Need for These Rainbow Sherbet Cupcakes

Ingredients for the cupcakes:

1 box white/vanilla cake mix (prepared as directed on the box)

1 drop orange cake flavoring

1 drop strawberry cake flavoring

1 drop lime cake flavoring

1 drop neon green food coloring

1 drop pink food coloring

1 drop orange food coloring

Ingredients for the frosting:

3 cups powdered sugar

3-5 tbsp heavy cream

½ cup unsalted butter

1 tsp vanilla extract

Maraschino cherries

Waffle cone

Cake sprinkles

Nut toppings for garnish (optional)

Make Your Own Rainbow Sherbet Cupcakes

Rainbow sherbet cupcakes all start out with a box mix, making them a breeze. You’ll mix the cake mix, eggs, oil, and water to get the batter ready. Then you’ll split it up into 3 small bowls where you will color and flavor things up.

In one of these small bowls, you’ll add the neon green color and a drop of lime flavoring. In another, you’ll do the pink food coloring and a drop of strawberry flavoring. And in the final bowl, a drop of orange food coloring and a drop of orange flavoring. 

Then you’ll use a small ice cream scoop to add the cake batters in layers to your cupcake liners. Make sure that you only fill each cupcake 2/3 of the way full. 

Bake these beautiful rainbow sherbet cupcakes and let them cool. Meanwhile, make that frosting happen by pulling out your mixing bowl and adding all the ingredients to mix it on low. 

You’ll then raise the speed to medium for a few more minutes. When you see peaks, that means it’s ready. A piping bag with a star tip is the best way to frost these rainbow sherbet cupcakes. 

After you frost them, you can top them off with bits of waffle cone, the cherries, sprinkles, and chopped nuts. Be sure you snap a photo first because everyone is going to tear these delicious cupcakes apart. To see the full steps for rainbow sherbet cupcakes, scroll down!

sherbert cupcakes on a table with sprinkles.


For Cupcakes:

1 cake mix- White / Vanilla ( made as directed on the box )

1 drop Orange Cake Flavoring

1 drop Strawberry Cake Flavoring

1 drop Lime Cake Flavoring

1 drop Neon green food coloring

1 drop Pink food coloring

1 drop Orange food coloring


3 cups powdered sugar

3-5 tbsp heavy cream

½ C unsalted butter

1 tsp. Vanilla extract

Maraschino cherries

Waffle cone

Cake sprinkles

Nut toppings for garnish (Optional)

ice cream sundae cupcakes.


For Cupcakes:

1. Preheat the oven to 350 degrees.

2. Place cupcake liners in cupcake tin.

3. Add cake mix, eggs, oil, and water into the mixing bowl. Stir to combine.

4. Split the cake batter into 3 small bowls.

5. In Bowl 1… Add 1 drop of neon green food coloring and 1 drop of lime flavoring. Stir to combine.

6. In Bowl 2…Add 1 drop of orange food coloring and 1 drop of orange flavoring. Stir to combine.

7. In Bowl 3… Add 1 drop of pink food coloring and 1 drop of strawberry flavoring. Stir to combine.

8. Add the cake batters to the cupcake liners using a 1 small ice cream scoop of batter at a time.

9. Alternate 1 flavor at a time, filling the cupcake liners until they are 2/3 full.

10. Bake for 20 minutes or until baked through, check with a toothpick.

Let the cupcakes cool in the baking tin for 5 minutes then move to a wire rack to continue cooling.

For Frosting:

1. Add all ingredients to a large mixing bowl.

2. Mix on low speed for 2-3 minutes until ingredients are combined.

3. Then mix on medium speed for an additional 3 minutes until frosting is peaking, meaning that it is holding its shape.

4. Using a piping bag and a star tip frost the cupcake.

5. Garnish with cherries, waffle cones, sprinkles, and chopped nuts.


Rainbow Sherry Cupcake on a plate.

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