Clementine Cupcakes
Clementine cupcakes bring a bright, citrusy twist to classic cupcakes.
Made using fresh clementine juice and zest, they offer a light and tangy flavor that pairs beautifully with soft vanilla or cream cheese frosting.
Whether you’re looking to impress at a spring gathering or just want something fresh and sweet, these cupcakes are a refreshing choice.
The process involves creating a smooth batter infused with clementine, then baking until fluffy and golden.
Prep & Bake Info
| Prep Time | Cook Time | Total Time | Course | Cuisine | Servings |
|---|---|---|---|---|---|
| 15 mins | 20 mins | 35 mins | Dessert | American | 12 |
Ingredients Table
| Ingredient | Quantity for 6 | Quantity for 12 | Alternatives |
| All-purpose flour | 3/4 cup | 1 1/2 cups | Whole wheat flour |
| Baking powder | 1 tsp | 2 tsp | Baking soda (adjust liquid content) |
| Salt | 1/8 tsp | 1/4 tsp | Himalayan pink salt |
| Unsalted butter (softened) | 1/4 cup | 1/2 cup | Coconut oil |
| Granulated sugar | 1/3 cup | 2/3 cup | Honey or erythritol (for keto) |
| Eggs | 1 | 2 | Flax eggs (for vegan version) |
| Clementine juice | 2 tbsp | 1/4 cup | Orange or tangerine juice |
| Clementine zest | 1 tsp | 2 tsp | Orange zest |
| Vanilla extract | 1/2 tsp | 1 tsp | Almond extract |
| Milk | 1/4 cup | 1/2 cup | Oat milk, almond milk |
Instruments You’ll Need
| Instrument | Alternative |
| Mixing bowls | Any deep bowl |
| Whisk or hand mixer | Stand mixer or wooden spoon |
| Measuring cups/spoons | Estimating with tablespoons |
| Muffin tin | Silicone molds or ramekins |
| Paper liners | Greased muffin tin |
| Oven | Toaster oven with baking tray |
Let’s Start Baking!
Before we begin, make sure your ingredients are at room temperature—especially the butter and eggs. This ensures a smoother batter and even baking.
Preheat your oven to 350°F (175°C) and line your muffin tin with paper liners or lightly grease each cup.
Step 1: Prepare the Batter Base
In a large bowl, cream together 1/2 cup of softened unsalted butter and 2/3 cup of sugar using a whisk or hand mixer.
Mix until light and fluffy—this should take about 2–3 minutes. Beat in two eggs one at a time, allowing each to fully combine before adding the next.
Step 2: Infuse with Clementine Flavor
Add 1/4 cup of freshly squeezed clementine juice and 2 teaspoons of finely grated zest. Stir in 1 teaspoon of vanilla extract to round out the flavor.
The batter may appear slightly curdled due to the citrus—this is normal.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together 1 1/2 cups of flour, 2 teaspoons of baking powder, and 1/4 teaspoon of salt.
Slowly fold the dry mixture into the wet ingredients, alternating with 1/2 cup of milk. Mix until just combined—don’t overmix.
Step 4: Fill and Bake
Spoon the batter evenly into your prepared muffin cups, filling each about 2/3 full.
Place the tin in the oven and bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
Step 5: Cool and Frost
Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Frost with a cream cheese or citrus glaze for a perfect finish.
Decorating Tips
- Zest Garnish: Sprinkle extra clementine zest on top of frosted cupcakes.
- Candied Clementine Slices: Thinly slice clementines and simmer in sugar water until translucent. Use as topping.
- Color Pop: Use natural orange food coloring in frosting for visual appeal.
Variations to Try
- Clementine Almond Cupcakes: Replace half of the flour with almond flour. This gives a slightly denser texture and a nutty undertone. Add almond extract instead of vanilla for extra depth.
- Clementine Honey Cupcakes: Swap sugar with honey. This creates a deeper, rich sweetness that complements the citrus. Reduce milk slightly to balance the extra liquid.
- Clementine Chocolate Chip Cupcakes: Fold in 1/2 cup of mini dark chocolate chips into the batter just before baking. Chocolate and citrus make a unique pairing.
- Clementine Yogurt Cupcakes: Replace milk with Greek yogurt. This adds moisture and tang to the cupcakes.
Common Mistakes & Fixes
| Mistake | Problem | Fix |
| Overmixing the batter | Dense or tough cupcakes | Mix only until ingredients combine |
| Using cold ingredients | Lumpy batter or uneven rise | Let butter, eggs, and milk come to room temp |
| Not measuring citrus accurately | Overpowering or bland flavor | Use exact juice and zest measurements |
| Baking too long | Dry cupcakes | Check with toothpick after 18 mins |
Storing Tips
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep for up to 5 days in a sealed container. Bring to room temp before serving.
- Freezer: Wrap unfrosted cupcakes individually and freeze for up to 2 months.
Try this soft and citrusy clementine cupcakes recipe and enjoy a bright twist on your dessert table.
Made with fresh ingredients and simple methods, it’s a refreshing treat. Don’t forget to share your version in the comments!
