Cupcake Batter

• ▢ 1 1/2 cups cake flour, *See notes below for measuring*
• ▢ 3/4 cup + 2 tablespoons granulated sugar
• ▢ 1 3/4 teaspoons baking powder
• ▢ 1/2 teaspoon fine sea salt
• ▢ 1/2 cup whole milk, room temperature
• ▢ 1/4 cup vegetable oil
• ▢ 1/4 cup sour cream, room temperature
• ▢ 2 large eggs, room temperature
• ▢ 1 teaspoon strawberry extract
• ▢ 3/4 teaspoon orange extract
• ▢ 1/2 teaspoon Lime extract
• ▢ 4 tablespoons unsalted butter, room temperature

Swiss Meringue Frosting

• ▢ 4-5 large egg whites
• ▢ 1 1/2 cups granulated sugar
• ▢ 2 cups unsalted butter, cool room temperature & cut into tablespoon pieces
• ▢ 1 teaspoon strawberry extract
• ▢ 1/2 teaspoon orange extract
• ▢ 1/4 teaspoon lime extract
• ▢ pinch of fine sea salt
• ▢ Americolor Gel food coloring, pink, orange, and green
• ▢ Sprinkles, for decorating

Make the Cupcakes

• Prepare your baking setup by lining a standard 12-cup muffin tin with cupcake liners. Preheat your oven to a precise 350°F/180°C. This recipe yields approximately 15 cupcakes, so if you only have one pan, you will need to use two pans or bake the last cupcakes after the first batch has finished. Ensuring your liners are properly seated and your oven is at the correct temperature are crucial first steps for perfectly baked treats.
• In the bowl of a stand mixer, whisk together the cake flour, granulated sugar, baking powder, and fine sea salt until they are thoroughly combined and no lumps remain. This ensures an even distribution of leavening and seasoning throughout your cupcakes.
  1 1/2 cups (180 g) cake flour, 3/4 cup + 2 tablespoons (180 g) granulated sugar, 1 3/4 teaspoons baking powder, 1/2 teaspoon fine sea salt
• In a separate, large bowl, whisk together the whole milk, vegetable oil, sour cream, large eggs, strawberry extract, orange extract, and lime extract until completely homogenous. Ensure all liquid ingredients are at room temperature for the best emulsion.
  1/2 cup (120 g) whole milk, 1/4 cup (50 g) vegetable oil, 1/4 cup (56 g) sour cream, 2 (100 g) large eggs, 1 teaspoon strawberry extract, 3/4 teaspoon orange extract, 1/2 teaspoon Lime extract
• Add the room temperature unsalted butter to the dry ingredients in the stand mixer. Mix on low speed for about 2-3 minutes, until the mixture resembles coarse sand. This “reverse creaming” method helps to coat the flour, resulting in a more tender and moist cupcake.
  4 tablespoons (56 g) unsalted butter
• Pour half of the whisked wet ingredients into the dry mixture. Mix on low speed, just until the flour is moistened and barely combined. Stop the mixer and use a rubber spatula to scrape down the sides and bottom of the bowl, ensuring all dry bits are incorporated. This prevents pockets of unmixed ingredients.
• Add the remaining wet ingredients to the bowl. Mix again on low speed, just until the batter is smooth and fully combined. Be careful not to overmix, as overdeveloping the gluten will result in a tougher cupcake texture.
• Evenly scoop the prepared batter into the cupcake liners, filling each one to about 1/2 full. Do not overfill! Overfilling can lead to cupcakes that bake over the top of the liners and have an uneven domed shape. Bake for 15-20 minutes, or until the tops are golden, spring back when lightly touched, and a wooden skewer inserted into the center comes out clean. Once baked, remove the pan from the oven and allow the cupcakes to cool completely on a wire rack before frosting.

Make the Buttercream

• To create the Swiss meringue buttercream, combine the large egg whites and granulated sugar in a large, heatproof bowl. Place this bowl over a saucepan of simmering water (creating a double boiler), ensuring the bottom of the bowl does not touch the water. Whisk continuously until the sugar is completely dissolved and the mixture reaches a temperature of 165°F (74°C) when tested with a candy thermometer. This heating process is crucial for dissolving the sugar and cooking the egg whites to a safe temperature.
  4-5 (155 g) large egg whites, 1 1/2 cups (300 g) granulated sugar
• Carefully transfer the hot meringue mixture to the clean bowl of a stand mixer fitted with the whisk attachment. Whisk on high speed continuously until the meringue forms stiff, glossy peaks and cools down to a temperature of roughly 90-95°F (32-35°C). This cooling process typically takes about 10-15 minutes and is essential for achieving a stable buttercream that won’t melt when butter is added.
• Once the meringue has cooled, switch from the whisk attachment to the paddle attachment. Reduce the mixer speed to low. Begin adding the cool room temperature unsalted butter, 1-2 tablespoons at a time, allowing each addition to incorporate before adding the next. The mixture may look curdled or separated at first – this is normal, so don’t panic! Once all the butter is combined, increase the mixer speed to medium-high and continue beating until the buttercream transforms into a light, fluffy, and smooth consistency. Finally, mix in the strawberry, orange, and lime extracts, along with a pinch of fine sea salt, until well distributed.
  2 cups (452 g) unsalted butter, 1 teaspoon strawberry extract, 1/2 teaspoon orange extract, pinch of fine sea salt, 1/4 teaspoon lime extract

Assemble

• Divide the finished Swiss meringue buttercream evenly into three separate bowls. Using Americolor Gel food coloring, gently color one bowl pastel green, one pastel pink, and one pastel orange. Stir until the colors are uniform and vibrant. Fill a separate piping bag with each colored buttercream. Then, carefully place all three individual piping bags inside one large piping bag that has been fitted with your preferred open star tip (e.g., Wilton 1M or 2D). This creates the beautiful rainbow swirl effect when piped. Frost the top of each completely cooled cupcake, starting from the center and swirling outwards or upwards. Finally, decorate generously with an assortment of sprinkles to complete the festive look. Serve and enjoy!
  Americolor Gel food coloring, Sprinkles

Notes on extracts: The quality of your extracts will significantly impact the final flavor of these rainbow sherbet cupcakes. High-quality extracts provide a more natural and pronounced fruit flavor. I personally recommend Cook’s strawberry extract and Olive Nation for both orange and lime extracts for their superior taste. I generally advise against using brands like McCormick for extracts in specialty recipes, as their flavor can sometimes be less robust or taste more artificial.

Notes on food coloring: For vibrant, rich colors without altering the consistency of your buttercream, gel food coloring is highly recommended over liquid varieties. I achieved the beautiful pastel shades using Americolor Gel Electric Green, Orange, and Soft Pink. Remember, gel colors are highly concentrated, so start with just a few drops at a time and add more gradually until you reach your desired intensity. It’s much easier to add more color than to try and lighten it!

Storage/Freezing: To keep your leftover rainbow sherbet cupcakes fresh and delicious, store them in an airtight container at room temperature for 1-2 days. While tempting, I do not recommend refrigerating frosted cupcakes as the cold air can dry out the cake, causing them to lose some of their delightful moisture and tender texture. If you wish to extend their shelf life, the unfrosted cupcakes (or even frosted ones carefully placed in a container) can be frozen in an airtight container for up to 3 months. To serve, simply let them defrost at room temperature until thawed and softened before enjoying.

The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.