Tangerine Cupcakes Recipe

Name: Tangerine Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: None None Cupcakes; 3/4 cup butter, softened; 1 1/4 cups sugar; 1 tsp vanilla extract; 3 None tangerines, finely grated zest and juice of 1; other 2 peeled and segmented; 3 None large eggs; 2 1/2 cups self-rising flour, sifted; 3/4 cup plain yogurt; None None Icing; 8.75 oz cream cheese, chopped; 3 3/4 cup powdered sugar, sifted; 1 None tangerine, finely grated zest; 1/2 tsp ground cinnamon; 2 tbsp toasted pistachios, chopped

Servings: persons

None None Cupcakes
3/4 cup butter, softened
1 1/4 cups sugar
1 tsp vanilla extract
3 None tangerines, finely grated zest and juice of 1; other 2 peeled and segmented
3 None large eggs
2 1/2 cups self-rising flour, sifted
3/4 cup plain yogurt
None None Icing
8.75 oz cream cheese, chopped
3 3/4 cup powdered sugar, sifted
1 None tangerine, finely grated zest
1/2 tsp ground cinnamon
2 tbsp toasted pistachios, chopped

1
Preheat oven to moderate, 350u00b0F. Lightly grease 18 holes of two 12-hole cupcake pans, or line with paper liners.
2
Beat butter, sugar, vanilla and zest together, until pale and creamy. Add eggs, one at a time. Beat well. Fold through flour alternately with combined yogurt and juice, until well combined. Fold in chopped segments of 1 tangerine.
3
Spoon mixture among into cupcake pan until 2/3 full. Bake for 20-25 minutes, until a skewer inserted in the center comes out clean. Cool in pan, then transfer to a wire rack to cool completely.
4
For the icing: In a medium bowl, beat cream cheese and powdered sugar together until light and fluffy. Beat in zest and cinnamon.
5
Spread icing on cupcakes. Top with halved tangerine segments and pistachios.

1606

kcal

Calories

Fat

239

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 14 ingredients. The key ingredients include: None None Cupcakes, 3/4 cup butter, softened, 1 1/4 cups sugar, 1 tsp vanilla extract, 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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