Mandarin Cupcake recipe

Happy New Year!
To start off this fine year of 2014 I have chosen to post a recipe for my Mandarin Cupcakes. They are sweet and tangy, with a very subtle citrus flavour.

Even though mandarins are typically consumed in copious amounts in winter to keep those nasty colds away, this recipe uses tinned mandarins so they can be enjoyed throughout the steamy summer months.
Mandarin cupcake recipe
Yields 18
Fresh zesty citrus cupcakes that are sure to put a spring in your step.
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Prep Time
15 min
Total Time
35 min
Prep Time
15 min
Total Time
35 min
  1. 2 eggs, lightly beaten
  2. 1 cup vegetable oil
  3. 1 teaspoon vanilla extract
  4. 1 cup ( or 250g tub) sour cream
  5. 1 x 310g tin mandarin segments in syrup, mashed until all lumps are removed.
  6. You will need 1 cup of this. Use extra water to make up quantity if needed.
  7. 1 x 310g tin mandarin segments in syrup - you will need about 1/4 cup syrup ( for icing) plus mandarin segments to decorate
  8. 2 cups plain flour
  9. 1 3/4 cups castor sugar
  10. zest of 1 lime, rubbed into sugar until fragrant
  11. 1 teaspoon bi carb soda
  12. 1 teaspoon baking powder
Mandarin buttercream icing
  1. 125g butter, softened
  2. 125g cream cheese
  3. 1 teaspoon vanilla extract
  4. Approx 3 - 4 cups icing sugar
  5. 1/4 cup mandarin syrup
  6. Pure cream if needed
  1. Pre heat ove to 180 C
  2. Line two muffin trays with cupcake papers
  3. Using a hand whisk, combine eggs, vanilla ad oil. Add sour cream and whisk to combine.
  4. Add 1 cup of mashed mandarin and syrup
  5. In a separate bowl, sift flour, bi carb soda, baking powder and fragrant sugar. Stir to combine.
  6. Carefully pour wet mix into dry ingredients and whisk together until well combined.
  7. Spoon mixture into prepared cupcake papers util each is 2/3 full
  8. Bake in moderate oven for 18 - 20 min. Leave on a wire rack to cool.
  9. Decorate with cream cheese frosting and mandarin segments
Mandarin buttercream icing
  1. Using a paddle attachment on an electric mixer, beat butter on med/high speed until light and fluffy, about 3 -4 min.
  2. Add cream cheese and beat another minute
  3. Turn mixer down to low and slowly add icing mixture, a little at a time.
  4. Add Wilton icing whitener if using.
  5. Add mandarin syrup to icing as it stiffens.
  6. Add dashings of cream if needed to get to desired consistency.
  7. Pipe icing onto cupcakes as desired ad decorate with mandarin segments.
  8. Enjoy! x
Mama Bear's Kitchen

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