Clementine Cupcakes Recipe

Name: Clementine Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package white cake mix (regular size); 3/4 cup water; 4 egg whites; 1/2 cup clementine juice (about 5 clementines); 1/4 cup canola oil; 1 teaspoon grated clementine peel; 4 clementines, peeled, sectioned and membrane removed; 1/3 cup butter, softened; 3 cups confectioners' sugar; 1/2 teaspoon grated clementine peel; 5 to 6 teaspoons clementine juice; 3/4 cup semisweet chocolate chips; 24 clementine sections with membrane (about 2-1/2 clementines)

Servings: persons

1 package white cake mix (regular size)
3/4 cup water
4 egg whites
1/2 cup clementine juice (about 5 clementines)
1/4 cup canola oil
1 teaspoon grated clementine peel
4 clementines, peeled, sectioned and membrane removed
1/3 cup butter, softened
3 cups confectioners' sugar
1/2 teaspoon grated clementine peel
5 to 6 teaspoons clementine juice
3/4 cup semisweet chocolate chips
24 clementine sections with membrane (about 2-1/2 clementines)

1
In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fill paper-lined muffin cups half full. Place one clementine section in the center of each; gently press down into batter. Chop remaining sections; sprinkle over batter.
2
Bake at 350u00b0 for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3
For frosting, in a small bowl, beat butter until light and fluffy. Beat in the confectioners' sugar, clementine peel and enough juice to achieve spreading consistency. Frost cupcakes.
4
In a small microwave-safe bowl, melt chocolate chips; stir until smooth. Dip clementine sections halfway into chocolate; allow excess to drip off. Place on a waxed paper-lined
5
; refrigerate until set. Place one on each cupcake.

1166

kcal

Calories

Fat

170

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 package white cake mix (regular size), 3/4 cup water, 4 egg whites, 1/2 cup clementine juice (about 5 clementines), and more.

Yes, Clementine Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Clementine Cupcakes

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