Mandarin Cupcakes

This mandarin orange cupcake is simple enough that anyone can follow it. But like all the best recipes, it takes a bit of practice to get them just right.

The key is to use fresh mandarins and to be gentle when folding in the batter.

I always enjoy watching people’s faces as they take their first bite of these delicious orange cupcakes. There’s usually a look of surprise, followed by pure delight as they realize how good they are. And once they’ve finished the last one, they invariably ask for the recipe.

If you’re looking for something special to bring to your next potluck or party, then give my mom’s mandarin cupcakes recipe a try. I promise you won’t be disappointed!

That’s all there is to it!

Scroll to Bottom for printable recipe card.

Why you’ll love this recipe

• They’re light, fluffy, and orange-scented, with a delicious mandarin frosting on top.
• The orange flavor is pronounced but not overpowering, and the frosting is sweet and tangy.
• Plus, they’re really easy to make.

Are there any other citrus fruits that I can use for cupcakes?

Pineapple and grapefruit would be what I suggest.

What makes the cupcakes so light and fluffy?

The use of a leavening agent such as baking powder or baking soda is the first method. Another reason a cupcake comes out light and fluffy is the amount of sugar used in the batter. The sugar dissolves in liquid which helps create bubbles.

Do I need a Food Processor?

A blender or hand mixer will do the same thing, however, the Food Processor makes it easier. Either appliance that you use will be sufficient, just follow the recipe in the same manner.

Ingredients:

• Refined flour
• Baking powder
• Salt
• Butter (melted)
• Milk (room temperature)
• Eggs
• Orange juice
• Zest
• Sugar (powdered)
• Curd
• Honey
• Vanilla extract

How to make Mandarin Cupcakes:

Cupcakes Method:

Step 1. In a bowl mix the wet ingredients together. Add the butter and sugar and mix till it changes color. Add the eggs one at a time. Add curd, vanilla extract, and honey & mix well.

Step 2. Sift the dry ingredients together (refined flour, salt, baking powder). Add the zest and mix.

Step 3. Start adding the dry mix to the wet mix, alternating it with milk.

Step 4. Lastly, add the orange juice and give it one final mix.

Step 5. Bake at 180°C for 18-20 mins or till a toothpick comes out clean.

Butter Cream Frosting Method:

Step 1. Beat the butter for 4-5 mins at high speed till it becomes light and creamy. Add the vanilla extract and mix.

Step 2. Slowly start adding the sugar little at a time and beat till you get desired consistency. (It should hold shape).

Mandarin Cupcakes

Cook Time: 25 minutes minutes

Total Time: 25 minutes minutes

These Mandarin cupcakes are simple, delicious, and perfect for any occasion. Be sure to give them a try the next time you want something sweet and special.

4.50 from 2 votes

Review Recipe

Ingredients 

• 130 gms Refined flour
• 1 tsp Baking powder
• 1/4 tsp Salt
• 115 grams Butter, melted
• 1/4 cup Milk, room temperature
• 2 Eggs
• 2 tbsp Orange juice
• 1/2 large mandarin, Zest
• 150 gms Sugar powdered
• 2 tsp Curd
• 2 tsp Honey
• 1 tsp Vanilla extract

Butter Cream Frosting Ingredients

• 1 cup Butter
• 2 cups Powdered sugar
• 1 tsp Vanilla extract

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Instructions

• In a bowl mix the wet ingredients together. Add the butter and sugar and mix till it changes color. Add the eggs one at a time. Add curd, vanilla extract, honey & mix well.
• Sift the dry ingredients together (refined flour, salt, baking powder). Add the zest and mix.
• Start adding the dry mix to the wet mix, alternating it with milk.
• Lastly, add the orange juice and give it one final mix.
• Bake at 180°C for 18-20 mins or till a toothpick comes out clean.

Butter Cream Frosting method:

• Beat the butter for 4-5 mins at high speed till it becomes light and creamy. Add the vanilla extract and mix.
• Slowly start adding the sugar little at a time and beat till you get desired consistency. (It should hold shape)

Nutrition

Calories: 1003kcal | Carbohydrates: 555g | Protein: 35g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 374mg | Sodium: 959mg | Potassium: 954mg | Fiber: 5g | Sugar: 42g | Vitamin A: 1527IU | Vitamin C: 31mg | Calcium: 820mg | Iron: 3mg

Author: Laura

THANKS FOR PINING!

How do I store the cupcakes?

The cupcakes should be stored in the refrigerator, be sure they are wrapped airtight. They will last in the refrigerator for 3 to 4 days.

Can these cupcakes be frozen?

Yes, they can be frozen in an airtight container. They will last for up to 2 months.

Can I make these cupcakes ahead of time?

Yes, these can be made ahead of time and stored in an airtight container in the refrigerator for up to 4 days.

Can I make these gluten-free?

They can be made gluten-free if you are able to locate the gluten-free ingredients needed.

More easy cupcakes ideas

Blueberry Pie Cupcakes – Easy and tasty for any occasion.

Eggnog Cupcake with Rum-Infused Frosting – These cupcakes are perfect for the holiday season.

Easy Tiramisu Cake Cupcakes – These cupcakes are a dream come true.