• 100 grams (3.5 ounces) tangerine pulp
  • 2 eggs
  • 70 grams (2.5 ounces) butter
  • 125 grams (4.4 ounces) flour
  • 80 grams (2.8 ounces) sugar
  • 35 grams (1.2 ounces) sour cream 15%
  • 8 grams (0.28 ounces) baking powder


  • 2 egg yolks
  • 85 grams (3 ounces) tangerine juice
  • 20 grams (0.7 ounces) sugar
  • 5 grams (0.18 ounces) corn starch
  • 20 grams (0.7 ounces) butter 82.5%


  • 65 grams (2.3 ounces) egg whites
  • 130 grams (4.6 ounces) sugar
  • 180 grams (6.3 ounces) butter 82.5%


  • Blender

    Great for pureeing tangerine slices into a smooth pulp. Make sure to clean thoroughly to avoid any unwanted flavors in your next smoothie!

  • Sieve

    Essential for ensuring your tangerine pulp is smooth and free from film. Choose one with a fine mesh for best results.

  • Mixing Bowls

    A set of various sizes will be handy as you will be mixing different ingredients separately.

  • Whisk

    Perfect for combining ingredients smoothly. A good quality whisk will make your life easier.

  • Oven

    Preheat to 160°C (320°F) for baking the cupcakes. A reliable oven thermometer can help ensure accurate baking temperatures.

  • Water Bath Setup

    Needed for both the filling and frosting. A double boiler or a heatproof bowl over a pot of simmering water works well.

  • Mixer

    An electric mixer will save time and effort, especially when whipping your frosting to the perfect consistency.

  • Pastry Bags

    Useful for decorating cupcakes with your beautiful, fluffy crème. If you don't have one, a ziplock bag with the corner snipped off can also work in a pinch.


Step 1

This recipe will help you to cook tangerine cupcakes with a delicate citrus flavor and tangerine curd inside, decorated with fluffy crème. The crème is very delicious, but we should warn you that it turns out to be very sweet. You may try to reduce the amount of sugar by half (if it doesn’t greatly affect the structure). The crème turns out to be very smooth, and it keeps the shape well with clear edges. Ensure all your ingredients are at room temperature for the best results.

Step 2

1. Puree the tangerine slices with a blender, then rub the mass through a sieve to get rid of the films. Alternatively, you can clean the slices from the films first, and then puree them.

Step 3

2. In a separate bowl, mix the flour and the baking powder together.

Step 4

3. In another bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Make sure to crack each egg into a separate small bowl first to prevent any shell fragments from getting into your mix.

Step 5

4. Next, add the tangerine puree and sour cream to the mixture.

Step 6

5. Gradually add the sifted dry ingredients into the wet mixture, stirring thoroughly until the batter is smooth.

Step 7

6. Fill the muffin molds to 2/3 full with the batter and bake in a preheated oven at 160°C (320°F) for 25 to 30 minutes. Use a toothpick to check doneness; it should come out clean when inserted in the middle of the muffin.

Step 8

7. For the filling, combine the egg yolks, sugar, cornstarch, and tangerine juice in a saucepan. Mix well and cook it over a water bath, ensuring the bottom of the saucepan doesn't touch the water. Stir constantly until the mixture thickens.

Step 9

8. Remove the saucepan from the heat and add the butter, stirring thoroughly. Cover the finished curd with plastic wrap in contact with the surface to prevent a skin from forming, and refrigerate for 2 to 3 hours to stabilize.

Step 10

9. For the frosting, combine the egg whites and sugar in a bowl and heat over a water bath, stirring constantly until the sugar dissolves completely.

Step 11

You can tell the sugar is dissolved when you no longer feel grains between your fingers if you pinch a bit of the mixture.

Step 12

10. Remove from heat and transfer to a mixer bowl. Wipe the bottom of the bowl to ensure no water gets into the mix. Beat on high speed until the mixture forms stiff peaks and triples in volume, about 10 to 12 minutes.

Step 13

11. Gradually add softened butter to the mixture in 2 to 3 additions, continuing to whip until fluffy, about 10 to 15 minutes. Ensure the butter is fully incorporated before adding more.

Step 14

12. Place the frosting in the fridge for 15 minutes to stabilize, then use it to decorate the cooled muffins.


These delightful tangerine cupcakes are versatile and can be served in many creative ways. Picture a beautiful brunch spread, where these cupcakes take center stage amongst fresh fruit, soft cheeses, and a pot of hot coffee. Your guests will be charmed not only by their appearance but also by their heavenly taste. For a more formal event, perhaps an afternoon tea, dress these cupcakes up with a sprinkle of edible glitter or a small slice of candied tangerine peel on top. They'll shine as the highlight of your tea cakes and pastries, pairing wonderfully with a cup of Earl Grey or chamomile tea. Feeling a bit whimsical? Turn your serving into a fun cupcake bar at a party. Lay out assorted toppings such as chocolate shavings, rainbow sprinkles, and crushed nuts – letting your guests decorate their cupcakes to taste. It's a delightful activity and a tasty treat, giving a personal touch to each guest's culinary experience. Not to forget the simple joys – enjoying these with your family over a weekend breakfast or picnic. Pack the cupcakes with some light snack options, sandwiches, and fresh lemonade. The citrus flavor will be a refreshing addition to your outdoor feast.


Looking for gluten-free or vegan variations? We've got you covered! For a gluten-free option, substitute the regular flour with a cup-for-cup gluten-free flour blend. Make sure your baking powder is also gluten-free. These swaps ensure that everyone, regardless of dietary restrictions, can enjoy these delightful cupcakes without sacrificing taste or texture. For a vegan twist, swap the eggs in the muffin mix with a commercial egg replacer or create a flaxseed substitute by mixing 1 tablespoon of flaxseed meal with 2.5 tablespoons of water (per egg). Replace the butter with a plant-based margarine, and use coconut cream instead of sour cream. For the frosting, use aquafaba (chickpea brine) to replace the egg whites and vegan butter. These adjustments will make your cupcakes vegan-friendly while keeping them just as scrumptious!


  • How do I know if the sugar is completely dissolved in the frosting mix?

    Rub a small amount of the egg white and sugar mixture between your fingers – if you can't feel any grains, it's fully dissolved!

  • What can I substitute for tangerine pulp if I can't find fresh tangerines?

    If tangerines are not in season, you can use store-bought tangerine juice or even orange pulp for a slightly different but still delicious flavor.

  • Why do I need to put the finished curd in the fridge for 2 to 3 hours?

    This helps the curd to stabilize and thicken, giving it the perfect consistency for filling your cupcakes.

  • Can I prepare the frosting ahead of time?

    Absolutely! You can make the frosting a day in advance. Just keep it refrigerated and re-whip it briefly before use to bring back its fluffiness.

  • Why is it important to prevent water droplets from entering the bowl before whipping the frosting?

    Any extra water can affect the consistency of the frosting, making it less stable and harder to achieve the perfect fluff.

  • Can I use a hand mixer if I don't have a stand mixer?

    Yes, you can! Just be prepared for a bit of extra effort and hold onto the mixer firmly as you whip the frosting to the desired volume.

Nutrition facts

Tangerine cupcakes
Recipe Yield:12 muffins
Calories:Per muffin, depending on frosting used
Calories (Min - Max):220 - 300
Total Fat:15g
Saturated Fat:9g
Total Carbohydrate:22g
Total Sugars:16g