Summer is so close - I can taste it. I'm not kidding. I've been enjoying some of my favorite summertime treats already - watermelon, corn on the cob, fresh strawberry shortcake and newly added to my list of summertime favorites - Orange Sherbet Cupcakes. So cool and refreshing - these cupcakes are like a little piece of summer that you can hold in your hand.
These cupcakes remind me of the orange push up pops that I used to eat/lick off of my arm when I was a kid. I never did master the art of eating one of those delicious frozen treats in a tube without getting completely covered in orange sugar but that never stopped me. I loved those little treats.
When I took my first bite of an orange sherbet cupcake, all of these orange push pop memories came rushing back. AND, I managed to eat this yummy summertime treat without getting completely covered in orange goo. If you're looking for just the right little treat to kick off your summer - I suggest these orange sherbet cupcakes - they're delicious and they're easier to eat than a push pop. ;)
Orange Sherbet Cupcakes
1 cup (8 oz.) salted butter, softened
2 1/2 cups granulated sugar
6 large eggs
3 cups (12 oz.) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
1 (8-oz.) container sour cream
1 tablespoon orange zest
1 1/2 tablespoons fresh orange juice
1 teaspoon vanilla extract
Orange Cream Cheese Frosting
Bake 22 minutes at 350. Cool on wire racks.
To make frosting, add 1 T. fresh orange juice, 1 t. orange zest and a drop of orange food color to a batch of cream cheese frosting.
Pipe frosting onto cupcakes and decorate with sprinkles.
Obviously, I didn't invest a lot of time in decorating these sweet treats. In retrospect, a candied orange slice or swirled pastel sherbet colored cream cheese icing would have made these cupcakes even prettier. I guess I'll just have to whip up another batch so I get a second chance at decorating. ;)
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