Tangerine Cupcakes Recipe

Name: Tangerine Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 cups flour; 1 1/2 cups sugar; 1 tablespoon baking powder; 1 teaspoon salt; 1/3 cup canola oil; 3/4 cup buttermilk; 1 1/2 teaspoons vanilla extract; 1 tablespoon fresh tangerine zest; 1/4 cup fresh tangerine juice; 1 large egg, separated; 1/3 cup butter; 3 1/2 cups icing sugar; 1 teaspoon vanilla extract; 1 tablespoon fresh tangerine zest; 1 -2 tablespoon fresh tangerine juice; 3 tablespoons orange sprinkles

Servings: persons

2 1/4 cups flour
1 1/2 cups sugar
1 tablespoon baking powder
1 teaspoon salt
1/3 cup canola oil
3/4 cup buttermilk
1 1/2 teaspoons vanilla extract
1 tablespoon fresh tangerine zest
1/4 cup fresh tangerine juice
1 large egg, separated
1/3 cup butter
3 1/2 cups icing sugar
1 teaspoon vanilla extract
1 tablespoon fresh tangerine zest
1 -2 tablespoon fresh tangerine juice
3 tablespoons orange sprinkles

1
Preheat Oven 375 Degrees Fahrenheit, Line muffin tin with 18 cups.
2
Mix flour, 1 cup of the sugar, baking powder, and salt in a large bowl.
3
Make well in the centre and add oil, buttermilk, vanilla, and tangerine zest (1 Tbsp). Beat one minute.
4
Add tangerine juice (1/4 cup) and egg yolks and beat another minute.
5
In a separate bowl, using clean beaters, whip egg whites until foamy.
6
Gradually pour in remaining 1/2 cup of sugar and whip until whites hold stiff peak.
7
Fold whites gently into batter and spoon into muffin cups.
8
Bake 15 minutes, until cupcakes spring back when pressed. Cool completely.
9
Icing:.
10
Beat butter until fluffy.
11
On low speed, beat in icing sugar until smooth.
12
Beat in Vanilla (1 tsp), tangerine zest (1 Tbsp), and tangerine juice (1-2 Tbsp).
13
If icing is too thin, add more sugar.
14
Spread onto cupcakes, garnish with sprinkles.

1613

kcal

Calories

Fat

236

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 16 ingredients. The key ingredients include: 2 1/4 cups flour, 1 1/2 cups sugar, 1 tablespoon baking powder, 1 teaspoon salt, and more.

Yes, Tangerine 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.

Tangerine Cupcakes

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