Print Options

Back to Clementine Cupcakes >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

Clementine Cupcakes

You can have your cupcake and eat it, too! Clementines give these cupcakes a fancy feel that is sure to please most palates.

24 ServingsPrep: 25 min. Bake: 15 min. + cooling

Ingredients

1 package white cake mix (regular size)
3/4 cup water
4 egg whites
1/2 cup clementine juice (about 5 clementines)
1/4 cup canola oil
1 teaspoon grated clementine peel
4 clementines, peeled, sectioned and membrane removed
FROSTING:
1/3 cup butter, softened
3 cups confectioners' sugar
1/2 teaspoon grated clementine peel
5 to 6 teaspoons clementine juice
GARNISH:
3/4 cup semisweet chocolate chips
24 clementine sections with membrane (about 2-1/2 clementines)

Directions

In a large bowl, combine the first six ingredients; beat on low speed
for 30 seconds. Beat on medium for 2 minutes. Fill paper-lined
muffin cups half full. Place one clementine section in the center of
each; gently press down into batter. Chop remaining sections;
sprinkle over batter.
Bake at 350° for 15-20 minutes or until a toothpick inserted near
the center comes out clean. Cool for 10 minutes before removing from
pans to wire racks to cool completely.

2 of 2

Clementine Cupcakes (continued)

Directions (continued)

For frosting, in a small bowl, beat butter until light and fluffy.
Beat in the confectioners' sugar, clementine peel and enough juice
to achieve spreading consistency. Frost cupcakes.
In a small microwave-safe bowl, melt chocolate chips; stir until
smooth. Dip clementine sections halfway into chocolate; allow excess
to drip off. Place on a waxed paper-lined baking sheet; refrigerate
until set. Place one on each cupcake.
Yield: 2 dozen.

Nutrition Facts: 1 cupcake equals 238 calories, 9 g fat (3 g saturated fat), 7 mg cholesterol, 176 mg sodium, 40 g carbohydrate, 1 g fiber, 2 g protein.