Tangerine Cupcakes

  • serves 18


39 Ratings
Directions for: Tangerine Cupcakes



2 ¼ cup pastry flour

1 ½ cup sugar

1 Tbsp baking powder

1 tsp fine salt

⅓ cup canola oil

¾ cup buttermilk

1 ½ tsp vanilla

1 Tbsp freshly grated tangerine zest

¼ cup fresh tangerine juice

2 large eggs, seperated


⅓ cup unsalted butter at room temperature

3 ½ cup icing sugar, sifted

1 tsp vanilla

1 Tbsp freshly grated tangerine zest

1 to 2 tbsp fresh tangerine juice

3 Tbsp orange sprinkles



1. Preheat oven to 375 degrees F. and line muffin tins with paper cups.

2. Sift flour, 1 cup of sugar, baking powder and salt into a large mixing bowl. Make a well in the center of the flour mixture and add oil, buttermilk, vanilla and tangerine zest. Beat one minute with electric beaters. Add tangerine juice and egg yolks and beat another minute.

3. In a separate bowl and using cleaned beaters, whip egg whites until foamy. Gradually pour in remaining ½ cup sugar and whip until whites hold a stiff peak. Fold whites gently into batter and spoon into muffin cups. Bake for 15 minutes or until cupcakes spring back when pressed. Allow to cool.


1. For icing, beat butter until fluffy. On low speed beat in icing sugar until smooth. Beat in vanilla, zest and tangerine juice. If icing is too thin, add a touch more icing sugar. Spread icing onto cupcakes, garnish with sprinkles and serve.

See more: Citrus, Fruit, Dessert, Eggs/Dairy, Snack, Bake, Birthday Party



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