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Clementine Cupcakes

 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.
Nutritional 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.