Deliciously Fluffy Mandarin Cupcakes with Tangy Citrus Syrup

If you're looking to add a fresh twist after enjoying mandarin oranges for weeks, try baking these aromatic seasonal treats—light and fluffy cupcakes featuring mandarin zest and a refreshing citrus syrup.

Ingredients

For the cupcakes:

• 125 g softened butter;
• 130 g sugar;
• 3 eggs;
• Zest of two mandarins;
• 120 g all-purpose flour;
• 80 ml kefir or yogurt;
• 1 teaspoon baking powder.

For the syrup:

• 100 g sugar;
• 60 ml lemon juice;
• 60 ml mandarin juice.

Preparation

If you've baked cupcakes before, you probably know how to mix the batter.

Start by leaving the butter at room temperature to soften. Then whisk it with a spatula or whisk until it turns pale and creamy.

Gradually add the eggs one at a time while continuing to whisk until fully combined. Incorporate the flour mixed with baking powder, then add the yogurt and mandarin zest.

Divide the batter evenly into cupcake molds that have been greased or lined with paper liners.

Bake in a preheated oven at 180°C (356°F) for 12–15 minutes. Allow the cupcakes to cool before removing them from the molds to keep their shape intact.

Meanwhile, prepare the syrup by combining all syrup ingredients in a saucepan. Heat gently until the sugar fully dissolves.

Once baked, invert the cupcakes and immediately drizzle the hot syrup over them. The warmth allows the syrup to soak into the crumb, making the cupcakes moist and bursting with vibrant citrus flavors.

For an extra touch, garnish the cupcakes with additional mandarin zest or peeled segments for a beautiful and flavorful presentation.

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