These Mandarin Cupcakes are made with butter, mandarin zest, orange juice, and vanilla—easy, citrusy, and impossible to stop at one.
I didn’t plan to make Mandarin Cupcakes. Honestly, I was just trying to avoid cleaning out my fridge. You ever open the fruit drawer and see that one, rogue mandarin that’s been hanging around too long? Not moldy, not sad—just… there. Like it’s judging you with its bright skin and smug vitamin C.
That was me. Staring down a mandarin while sipping lukewarm coffee and wondering if I should finally toss it or do something semi-productive. I hadn’t baked anything in weeks. You know that weird creative funk where even boiling pasta feels too ambitious? That.
But something clicked. Maybe it was the sun coming through the window, or maybe I was just tired of eating toast for dinner. Either way, that mandarin became the muse for a batch of cupcakes I wasn’t emotionally prepared to love this much.
They were soft, sweet, lightly citrusy, and—no exaggeration—I ate two while standing over the sink. One of them might have still been warm. And I definitely got frosting on my shirt.
Why You’ll Love This Mandarin Cupcakes Recipe?
Here’s the thing: these aren’t just “cupcakes with orange stuff in them.” They’re a whole vibe. They’re the kind of treat that doesn’t try too hard but still makes people say, wait, what is in this?!
They’re light but buttery. The mandarin zest gives them this soft citrus kick that’s bright but not sharp, and the honey and curd add this mellow richness that you can’t quite put your finger on—but you’ll miss it if it’s gone.
They don’t scream I’m a citrus cupcake! They whisper it. Like that friend who dresses effortlessly cool but swears they “just threw this on.” And don’t even get me started on the buttercream. It’s classic, rich, and sits on top like a fluffy cloud of sugary joy.
Also, they come together in one bowl, which, let’s be honest, is the kind of energy we all need right now.
Ingredient Notes:
I’m not one of those “only use organic, hand-sifted unicorn flour” people. But I do believe that why each thing is in the bowl kind of matters. Here’s the lowdown:
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Flour – Standard stuff. All-purpose. Nothing exotic.
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Baking powder + salt – Because you want them to rise and actually taste like something.
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Butter – Melted, which feels lazy but is actually genius. No softening required.
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Powdered sugar – Not granulated. You want smooth, not grainy.
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Eggs – Two, and yes, room temp if you can swing it. Or just let them sit in warm water for five minutes.
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Milk – A quarter cup. Whole is best, but honestly? Use what you have.
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Mandarin zest – The literal zest of life here. Bright, floral, and underrated.
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Orange juice – Balances the butter. Adds a little zing.
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Curd + honey – Sounds weird. Tastes amazing. Adds moisture and this subtle tang-sweet balance.
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Vanilla – Don’t skip it. Just don’t.
And for the buttercream?
It’s the usual suspects: butter, powdered sugar, vanilla. Simple. Soothing. Sweet.
How To Make Mandarin Cupcakes?
Step 1: Mix the wet stuff
I started by whisking together the melted butter and powdered sugar until it looked vaguely whipped. Not mousse-level perfect. Just… mixed. Then I added the eggs, one at a time, and stirred like I meant it. Next came the curd, honey, and vanilla. By this point, I started to believe something good might actually come out of this day.
Step 2: Deal with the dry stuff
Sift together your flour, salt, and baking powder. I know, sifting feels extra. But do it. Then stir in the mandarin zest. Inhale. Smile.
Step 3: Combine
Now slowly add your dry mix to the wet, alternating with the milk. Don’t dump it all in or you’ll end up with batter glue. Finish it off with the orange juice, give it a stir, and try not to overmix.
Want To Save This Recipe?
Step 4: Bake
Spoon the batter into lined cupcake tins, about two-thirds full. Bake at 180°C (or 350°F) for 18–20 minutes, until they’re golden and a toothpick comes out clean. Try not to open the oven too early (yes, I did and yes, I regretted it).
Buttercream time:
Beat the heck out of the butter until it’s fluffy. Add vanilla. Then slowly, painfully slowly, add the powdered sugar. If you rush this, you’ll end up looking like you lost a fight with a bag of flour. Beat until it holds shape, chill if needed, then frost those cupcakes like a pro—or not. Honestly, messy swirls are kind of my thing.
Storage Options:
Once they’re cooled and frosted, keep them in an airtight container. Room temp is fine for a day or two. Longer than that? Fridge it. Just bring them back to room temp before eating so the frosting’s not weird and stiff.
Unfrosted? Freeze ‘em. Wrap tightly, label them (because mystery cupcakes are dangerous), and freeze for up to 2 months. That said, mine rarely last that long.
Variations and Substitutions:
I get it. Not everyone has a mandarin lying around, and some of us are allergic to following recipes exactly. Here’s how to play with it:
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No mandarin? Try lemon, lime, or tangerine zest.
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No curd? Use plain yogurt or even sour cream.
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Gluten-free? Go for a 1:1 GF flour blend. I’ve tested it. It works.
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Dairy-free? Use plant butter and oat milk. Still tasty, just a little less creamy.
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Don’t want frosting? Dust with powdered sugar and pretend you’re at a fancy French café.
What to Serve with Mandarin Cupcakes?
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A mug of tea. Something herbal, citrusy, or chamomile-ish.
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Cold brew with vanilla creamer. Trust me.
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Fresh berries and cream.
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A friend who gasps when they see them.
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A quiet afternoon and your favorite playlist.
Frequently Asked Questions:
Can I double the recipe?
Absolutely. You’re already making a mess—might as well get more cupcakes out of it.
Can I make them without a mixer?
Yep. Whisk by hand, build those biceps, and embrace the slightly uneven texture. Still amazing.
Can I make them ahead?
Definitely. Bake one day, frost the next. Or bake and freeze. They’re super chill like that.
Alright, now it’s your turn—are you making them? Already zesting a mandarin like your life depends on it? If you try these Mandarin Cupcakes (or put your own spin on them), I’d love to hear about it. Leave a comment, tag me, or just send a cupcake emoji so I know we’re in this together.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Mandarin Cupcakes
Ingredients
For the Cupcakes:
- 130 grams refined flour all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 115 grams unsalted butter melted
- 150 grams powdered sugar
- 2 large eggs
- ¼ cup whole milk at room temperature
- 2 tablespoons orange juice
- Zest of ½ large mandarin
- 2 teaspoons curd plain yogurt
- 2 teaspoons honey
- 1 teaspoon vanilla extract
For the Buttercream Frosting:
- 1 cup unsalted butter softened
- 2 cups powdered sugar sifted
- 1 teaspoon vanilla extract
Instructions
Prepare the Cupcake Batter:
- In a large mixing bowl, combine the melted butter and powdered sugar. Whisk together until the mixture becomes lighter in color and slightly fluffy. Add the eggs one at a time, mixing thoroughly after each addition. Incorporate the curd, honey, and vanilla extract, stirring until the mixture is smooth and uniform.
Combine the Dry Ingredients:
- In a separate bowl, sift together the refined flour, baking powder, and salt. Stir in the mandarin zest to evenly distribute its natural oils throughout the flour mixture.
Combine Wet and Dry Mixtures:
- Gradually add the dry ingredients to the wet ingredients in batches, alternating with the milk. Stir gently after each addition to prevent overmixing. Once all ingredients are combined, add the orange juice and give the batter a final gentle mix.
Bake the Cupcakes:
- Preheat the oven to 180°C (350°F). Line a cupcake pan with paper liners. Spoon the batter into each liner, filling them approximately two-thirds full. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack before frosting.
Prepare the Buttercream Frosting:
- In a mixing bowl, beat the softened butter at high speed for 4 to 5 minutes until it becomes light and creamy. Add the vanilla extract and mix to incorporate. Gradually add the powdered sugar in small increments, continuing to beat until the desired consistency is achieved and the frosting can hold its shape.
Frost the Cupcakes:
- Once the cupcakes are completely cool, apply the buttercream frosting using a piping bag or a spatula. Serve immediately or store as needed.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
