Tangerine Cupcakes Recipe

Brighten your day with these zesty Tangerine Dream Cupcakes! Perfect for springtime celebrations, birthdays, or any occasion that calls for a burst of citrusy flavor. These light and fluffy cupcakes are easier to make than a cake, and the tangy tangerine icing is simply irresistible. Get ready for a taste of sunshine!

Prep Time 20 mins

Cook Time 75 mins

Calories 288.1 kcal

Protein 4g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Tangerine Cupcakes

2 cups all-purpose flour
1 1/2 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
Canola Oil
1 cup buttermilk
Vanilla Extract
Zest of 2 tangerines
1/4 cup tangerine juice
Egg
1/2 cup (1 stick) unsalted butter
2 cups powdered sugar
Orange Sprinkles

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How to Make Tangerine Cupcakes

Preheat oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners.
In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.
Create a well in the center. Add 1/2 cup vegetable oil, 1 cup buttermilk, 1 teaspoon vanilla extract, and the zest of 2 tangerines.
Beat with an electric mixer for 1 minute.
Add 1/4 cup tangerine juice and 2 large egg yolks. Beat for another minute.
In a clean bowl, using clean beaters, beat 2 large egg whites until foamy.
Gradually add 1/2 cup granulated sugar and beat until stiff, glossy peaks form.
Gently fold the whipped egg whites into the batter.
Spoon the batter into the prepared muffin cups, filling each about 2/3 full.
Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
While cupcakes cool, prepare the icing:
In a medium bowl, beat 1/2 cup (1 stick) unsalted butter until light and fluffy.
Gradually beat in 2 cups powdered sugar until smooth.
Beat in 1 teaspoon vanilla extract, the zest of 1 tangerine, and 2 tablespoons tangerine juice.
Add more powdered sugar, 1 tablespoon at a time, if needed to reach desired consistency.
Once cupcakes are completely cool, frost with the tangerine icing. Garnish with sprinkles (optional).