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Tangerine Cupcakes

Tangerine Cupcakes prepared dish

These light, citrusy cupcakes are flavored with fresh tangerine zest and juice, then finished with a sweet tangerine butter frosting and orange sprinkles. They are bright, tender, and ideal for birthdays, spring gatherings, or afternoon treats.

This recipe is dessert, scaled for 18 servings, with 30 min prep and 15 min cook.

Prep: 30 min · Cook: 15 min · Total: 45 min · Serves: 18

Quick cooking notes

  • Core ingredients include orange sprinkles, baking powder, icing sugar, vanilla extract.
  • Follow all 11 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 18 servings.

Ingredients

  • 2.03 tbsp orange sprinkles (for garnish)
  • 2.43 tsp baking powder
  • 3 cups icing sugar
  • 2.03 tsp vanilla extract (divided)
  • 3.99 tbsp tangerine juice (freshly squeezed, divided)
  • 7.98 tbsp canola oil
  • 2.03 tbsp tangerine zest (divided)
  • 7.98 tbsp unsalted butter (softened)
  • 11.97 tbsp buttermilk
  • 3 large eggs (separated)
  • 1.5 cups granulated sugar (divided)
  • 0.41 tsp salt
  • 2 cups all-purpose flour

Instructions

  1. Preheat the oven to 375°F (190°C) and line muffin tins with 18 paper liners.
  2. In a large bowl, whisk together the flour, 1 cup of the sugar, baking powder, and salt.
  3. Make a well in the center and add the canola oil, buttermilk, 1 teaspoon of vanilla, and 1 tablespoon of tangerine zest, then beat for 1 minute.
  4. Add 2 tablespoons of the tangerine juice and the egg yolks, then beat for another minute until smooth.
  5. In a separate clean bowl, beat the egg whites until foamy, then gradually add the remaining 0.5 cup sugar and continue beating until stiff peaks form.
  6. Fold the beaten egg whites gently into the batter, being careful not to deflate them.
  7. Spoon the batter evenly into the lined muffin cups and bake for about 15 minutes, or until the cupcakes spring back when lightly pressed.
  8. Cool the cupcakes completely before frosting.
  9. For the frosting, beat the butter until fluffy, then beat in the icing sugar until smooth.
  10. Mix in the remaining vanilla, remaining tangerine zest, and remaining tangerine juice until the frosting is light and spreadable.
  11. Spread or pipe the frosting onto the cooled cupcakes and garnish with orange sprinkles.

Nutrition (per serving)

  • Calories: 238
  • Protein: 2 g
  • Fat: 10 g
  • Carbohydrates: 36 g
  • Fiber: 0 g
  • Sugar: 26 g
  • Sodium: 125 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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