Mandarin cupcakes

  • 25 mins preparation
  • 25 mins cooking
  • Makes 18 Item
  • Print


  • 250 gram chopped cream cheese
  • 3 cup sifted icing sugar
  • 1 mandarin, finely grated zest
  • 1/2 teaspoon ground cinnamon
Mandarin cupcakes
  • 180 gram butter, softened
  • 1 cup caster sugar
  • 1 teaspoon vanilla extract
  • 1 mandarin, finely grated zest and juice, plus 2 extra, peeled and segmented
  • 3 eggs
  • 2 cup sifted self-raising flour
  • 3/4 cup natural yoghurt
  • 2 tablespoon toasted chopped pistachios


Mandarin cupcakes
  • 1
    Preheat oven to moderate, 180°C Lightly grease 18 holes of two, 12-hole muffin pans, or line with paper patty cases.
  • 2
    Using an electric mixer, beat butter, sugar, vanilla and zest together, until pale and creamy. Add eggs, one at a time. Beat well. Fold through flour alternately with combined yoghurt and juice, until well combined. Fold in chopped segments of 1 extra mandarin.
  • 3
    Spoon mixture among recesses until 2/3 full. Bake for 20-25 minutes, until cooked when tested. Cool in pan, then transfer to a wire rack to cool completely.
  • 4
    ICING: In a medium bowl, using an electric mixer, beat cream cheese and icing sugar together until light and fluffy. Beat in zest and cinnamon.
  • 5
    Spread icing on cakes. Top with halved segments and pistachios.



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