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Creamy Clementine Cupcakes

Creamy Clementine Cupcakes

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I had a craving for something tangy and sweet so I whipped up these cuties!!! 🙂  One of my favorite fruits in the world is a clementine.  Tangy and super sweet… it is the perfect citrus in my opinion!  These cupcakes are wonderful and they put me in a sunny mood even on a cloudy day like today.

Creamy Clementine Cupcakes
1/2 cup (1 stick) unsalted butter at room temp
2 eggs
1 cup granulated sugar
1 tsp pure vanilla extract
2 cups sifted cake flour
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
1/4 cup Clementine juice (takes about 3-4 clementines)
2 tsp. Clementine zest
2 tsp. lemon juice

Creamy Clementine Icing
1/4 cup Clementine Juice (takes about 3-4 clementines)
1/2 cup (1 stick) room temperature butter
4-6 cups powdered sugar (use more if piping the icing)
7 oz. Marshmallow Cream
1 tsp. Clementine zest

Dipped Clementine Garnish
12-15 Clementine segments (between 2-4  clementines)
1/2 cup White Chocolate chips
1 tsp. Coconut oil

For Cakes: 
Preheat oven to 375 and prepare 12-15 cupcake liners into a muffin pan.  Cream butter, eggs, sugar and vanilla together.  Meanwhile mix flour, baking soda and salt together in separate bowl.   Add clementine juice and zest, lemon juice and milk into cream mixture then slowly add flour mixture until everything is smooth.   Pour batter evenly into the cupcake liners.  Bake at 375 for 18-20 minutes or until toothpick comes out clean.

For Icing: 
Cream clementine juice, butter, zest and marshmallow cream together slowly increasing speed on mixer.  Once creamed then add sugar slowly on a slow speed… once sugar is mixed in crank the speed to high and mix until light and fluffy.  For thicker icing (for piping) add more powdered sugar and for a thin icing use less sugar.  (I used a large star tip for the icing)

For Dipped Clementine Garnish: 
Peel and chill clementines in refrigerator for about 30 minutes.  Keep them in the fridge until you are ready to dip.  In a microwave safe bowl combine white chocolate chips and coconut oil.  Microwave on high for 30 seconds… then stir.  If the chocolates are not melted yet microwave for another 15 seconds and stir again… repeat last step until melted.  Place a piece of wax paper over a baking sheet to place dipped clementines on.  Dip chilled clementine pieces individually into the white chocolate about halfway up and place them on the wax paper.  Once you are done dipping refrigerate clementines until you are ready to use on the cupcakes.

Hope you enjoy these as much as I do!!! Happy Creating!!!

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Clementine Vanilla Bean Scones - Bubbly Nature Creations

Wednesday 23rd of October 2013

[…] may eat the screen. LOL Want more Clementine goodness??? Here is a post from a few weeks ago: “Creamy Clementine Cupcakes”.   Happy […]

taidyeoriginal

Wednesday 14th of December 2011

these look so amazing! I missed your posts so much! consider yourself pinned girlie :)

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