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Mandarin Cupcake Recipes

Mandarin Cupcake Recipes

Bright, tender mandarin cupcakes topped with a tangy cream cheese frosting. A sunny citrus treat that’s simple to bake.
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Prep Time: 25 minutes
Cook Time: 18 minutes
Total Time: 43 minutes
Servings: 12

Ingredients
 

Main Ingredients

  • 1.5 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp baking soda
  • 0.5 tsp fine salt
  • 6 tbsp unsalted butter, softened room temperature
  • 0.75 cup granulated sugar
  • 3.5 oz eggs, lightly beaten about 2 large
  • 2 tsp mandarin zest finely grated
  • 0.33 cup fresh mandarin juice freshly squeezed
  • 0.25 cup whole milk room temperature
  • 1 tbsp neutral oil such as canola
  • 1 tsp vanilla extract
  • 6 oz cream cheese, softened for frosting
  • 3 tbsp unsalted butter, softened for frosting
  • 1.5 cup powdered sugar for frosting
  • 1 tsp mandarin zest for frosting
  • 1.5 tbsp mandarin juice for frosting
  • 0.5 tsp vanilla extract for frosting
  • 0.06 tsp fine salt a small pinch, for frosting
  • 3 oz mandarin segments optional garnish

Instructions

Preparation Steps

  • Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners.
  • Zest and juice the mandarins. Measure out zest and juice and set aside.
  • Whisk flour, baking powder, baking soda, and salt in a bowl.
  • Cream softened butter and sugar until pale and fluffy, 2 to 3 minutes.
  • Beat in the eggs gradually, then mix in vanilla and half the zest.
  • Stir together milk and mandarin juice in a measuring cup.
  • Add dry ingredients to the butter mixture in two additions, alternating with the milk-juice. Mix just until combined.
  • Fold in the oil gently to keep the crumb tender.
  • Divide batter evenly into liners, about two-thirds full each.
  • Bake 17 to 19 minutes, until a toothpick comes out clean. Cool 10 minutes, then transfer to a rack to cool completely.
  • Beat cream cheese and butter until smooth. Gradually beat in powdered sugar.
  • Mix in remaining zest, mandarin juice, vanilla, and a pinch of salt. Whip until light and spreadable.
  • Swirl frosting onto cooled cupcakes. Garnish with mandarin segments or extra zest.

Notes

Try a coconut twist by replacing half the milk with coconut milk and sprinkling toasted coconut on top. For storage, refrigerate frosted cupcakes in an airtight container for up to 3 days; unfrosted cupcakes freeze well for 2 months.
This recipe is an original creation inspired by classic Mandarin Cupcake Recipes flavors. All ingredient ratios and instructions are independently developed.