Tangerine Cupcakes
Brighten your dessert table with these irresistibly tangy and sweet Tangerine Cupcakes! Infused with freshly squeezed tangerine juice and fragrant zest, these cupcakes boast a moist, citrusy crumb that’s perfectly complemented by a luscious cream cheese frosting. The frosting, infused with even more tangerine juice, adds a creamy, tangy finish that’s both decadent and refreshing. Perfect for spring celebrations, summer picnics, or as a year-round treat, these cupcakes are easy to make in just 40 minutes and yield 12 beautifully zesty delights. Garnish with a sprinkle of fresh tangerine zest for that dazzling final touch, and let their vibrant flavor take center stage at your next gathering!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Unsalted butter
- 2 large Eggs
- 0.33 cup Freshly squeezed tangerine juice
- 2 teaspoons Tangerine zest
- 0.25 cup Whole milk
- 1.5 teaspoons Baking powder
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
- 1.5 cups Powdered sugar
- 0.5 cup Cream cheese
- 2 tablespoons Additional tangerine juice (for frosting)
- 1 teaspoon Additional tangerine zest (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy (about 2-3 minutes) using a hand or stand mixer.
Add the eggs, one at a time, beating well after each addition. Mix in the tangerine juice, tangerine zest, and vanilla extract until combined.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined, being careful not to overmix.
Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
To make the tangerine cream cheese frosting, beat the cream cheese and powdered sugar together in a medium bowl until smooth. Gradually add the tangerine juice until the frosting reaches your desired consistency.
Once the cupcakes are completely cool, frost them with the tangerine cream cheese frosting using a piping bag or a spatula.
Sprinkle with additional tangerine zest for garnish before serving.
Nutrition Facts
Calories |
3200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.8 g | 132% | |
| Saturated Fat | 56.8 g | 284% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 624 mg | 208% | |
| Sodium | 1821 mg | 79% | |
| Total Carbohydrate | 543.6 g | 198% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 394.4 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 304 mg | 23% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 813 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
