Hamdi Saidani Tangerine Cupcakes Recipe is made with fresh tangerines, flour, sugar, and a hint of vanilla it serves about 12 people and takes about 30 minutes to prepare. These light and flavorful cupcakes are perfect for citrus lovers and make a wonderful treat for any occasion.
Try More Tangerine Dessert Recipes:
🧡 Why You’ll Love This Tangerine Cupcakes Recipe:
- Bright and Refreshing Flavor: The zesty tangerine flavor shines through in every bite, making these cupcakes a delightful citrus treat.
- Perfect for Any Occasion: Whether it’s a party, tea time, or dessert, these cupcakes are versatile enough to suit any event.
- Moist and Tender: The combination of buttermilk and oil ensures that these cupcakes stay moist and light.
- Quick and Easy: With simple ingredients and easy-to-follow instructions, this recipe comes together in no time.
- Perfect for Tangerine Lovers: If you love the fresh, tangy taste of tangerines, you’ll love these cupcakes.
❓ What Is Tangerine Cupcakes Recipe?
Tangerine Cupcakes Recipe is a simple, flavorful treat made with fresh tangerine juice and zest. The cake is light, moist, and perfect for those who love citrus. It’s a delicious dessert that’s easy to make and a hit with guests.
🍊 Ingredient
- 2 large tangerines (zested and juiced)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk or whole milk
- 1/4 cup vegetable oil
🧁 How To Make
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
- Stir in the tangerine zest and juice, followed by the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and vegetable oil, until just combined.
- Spoon the batter into the muffin tin, filling each cup about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
💭 Recipe Tips:
- Fresh Tangerines: Use ripe, fresh tangerines for the best flavor. The zest and juice are what give these cupcakes their vibrant citrus taste.
- Don’t Overmix: Mix the batter until just combined to avoid dense cupcakes. Overmixing can result in a heavier texture.
- Add a Glaze or Frosting: For extra sweetness, drizzle with a simple glaze made from powdered sugar and tangerine juice, or frost with cream cheese frosting.
🍯 What To Serve With Tangerine Cupcakes?
Tangerine Cupcakes are delicious on their own, but they pair beautifully with a cup Tangerines juice you can also serve them with Tangerine Tanghulu, Orange Ice Cream, or a light citrus glaze for extra sweetness.
🎚 How To Store Leftovers Tangerine Cupcakes?
- Room Temperature: Store leftovers tangerine cupcakes in an airtight container at room temperature for up to 3 days.
- Refrigerate: If you want to keep them fresh longer refrigerate leftovers tangerine cupcakes for up to 1 week. Let them come to room temperature before serving for the best flavor.
🥵 How To Reheat Leftover Tangerine Cupcakes?
- In The Oven: Preheat your oven to 350°F (175°C) place leftovers tangerine cupcakes on a baking sheet and heat for 2-3 minutes until warmed through.
- In The Microwave: Microwave individual leftovers tangerine cupcakes for 20-30 seconds until warm. Be careful not to overheat.
FAQ’S
Can I use a hand mixer instead of a stand mixer for Tangerine Cupcakes?
Yes, a hand mixer works well for making Tangerine Cupcakes. Alternatively, you can mix by hand using a whisk or spoon, but a hand mixer will save you time and ensure even mixing.
How can I make Tangerine Cupcakes fluffier?
To make the cupcakes fluffier, be sure not to overmix the batter once the dry ingredients are added. Mix just until combined to avoid creating a dense texture. Sifting the flour can also help incorporate air into the batter.
Can I use orange juice instead of tangerine juice in Tangerine Cupcakes?
Yes, you can substitute orange juice for tangerine juice, tangerine juice has a more delicate flavor, so using orange juice may result in a slightly different taste but still delicious.
How do I ensure my Tangerine Cupcakes are moist?
To ensure moist Tangerine Cupcakes, use buttermilk or oil in the recipe. Both ingredients help retain moisture and make the cupcakes tender. Be careful not to overbake them, as that can dry them out.
How do I know when my Tangerine Cupcakes are done?
The cupcakes are done when a toothpick inserted into the center comes out clean. The tops should be lightly golden and spring back when pressed.
More Tangerine Dessert Recipes:
Tangerine Cupcakes Nutrition Facts
Serving Size: 1 cupcake (based on 12 servings)
- Calories: 213
- Carbohydrates: 30g
- Sugars: 18g
- Protein: 2g
- Fat: 9g
- Sodium: 150mg
Tangerine Cupcakes Recipe
Description
Tangerine Cupcakes Recipe is made with fresh tangerines, flour, sugar, and a hint of vanilla it serves about 12 people and takes about 30 minutes to prepare. These light and flavorful cupcakes are perfect for citrus lovers and make a wonderful treat for any occasion.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
- Stir in the tangerine zest and juice, followed by the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and vegetable oil, until just combined.
- Spoon the batter into the muffin tin, filling each cup about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Fresh Tangerines: Use ripe, fresh tangerines for the best flavor. The zest and juice are what give these cupcakes their vibrant citrus taste.
Don’t Overmix: Mix the batter until just combined to avoid dense cupcakes. Overmixing can result in a heavier texture.
Add a Glaze or Frosting: For extra sweetness, drizzle with a simple glaze made from powdered sugar and tangerine juice, or frost with cream cheese frosting.
