Tangerine Cupcakes

Hello, my friends! Hope you all are doing well.
Some time ago a friend asked me that she wanted a tangerine cake for her mother's birthday.  I had never heard of a tangerine cake, but I was sure going to find out.  The first place I looked, I found what I was searching for.  This is a recipe from the lovely, Paula Deen.  Little did I know that it would turn out to be my most requested cake! The images below will demonstrate three various ways to make this wonderful recipe.  Delight yourselves!

                                                         cake with cream cheese frosting

                                                       topped with sugar glaze and almonds

                                                              Tangerine Cupcakes

Ingredients:                            Yield: 24 cupcakes

2 1/2 cups all purpose flour

1 3/4 cups sugar

1 teaspoon baking powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

3 eggs, beaten

1 cup vegetable oil

1 (8 ounce) container sour cream

1 cup tangerine juice  (I use Noble 100% pure tangerine juice) in the orange juice section of local market

1 tablespoon tangerine zest


Preheat oven to 350 degrees. Line muffin tins with paper liners.

In  bowl of electric mixer, combine flour, sugar, baking powder, baking soda, and salt.  Add eggs, vegetable oil, sour cream, tangerine juice, and and zest.  Mix until well combined.

Fill cupcake liners with ice cream scoop.  Bake for 20 minutes or until inserter comes out clean.

Cream Cheese Icing                 (adaptation of Paula Deen's)

1 (8 ounce) package cream cheese, softened

1 stick unsalted butter, softened

1/2 cup shortening

6-8 cups confectioner's sugar

3 tablespoons tangerine juice  (use more if thinner consistency desired)

1/2 tablespoon tangerine zest

Cream together shortening, butter, and cream cheese until smooth.  Add sifted sugar to cream cheese mixture and mix until smooth.  Add tangerine juice and zest and combine well.


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