Mandarin Orange Cupcake

These cupcakes are festive with the flavour of mandarin oranges topped with a two-toned swirl of icing. They are sure to bring cheer to the season’s celebrations. Tangy and moist, this Mandarin Orange Cupcake recipe will make a perfect dessert for someone who has a tropical sweet tooth.

Eggs are an essential ingredient when baking cookies. They add richness and depth of flavour, as well as helping the cookies set properly. Grab a pack of QL Deli Fresh eggs at your nearest supermarket.


Preparation time: 10 minutes
Cooking time: 18 minutes
Makes: 12 cupcakes


190 gunsalted butter
150 gcaster sugar
¼ tsporange oil
240 gQL Deli Fresh egg
200 gself raising flour
60 mlmandarin orange juice (from 1 large orange)
For orange buttercream:
250 gbutter
500 gicing sugar
¼ tsporange oil
5 dropsorange colouring


  1. Cream butter and sugar until light, fluffy and very pale. Add in orange oil and mix well.
  2. Add in QL Deli Fresh eggs, one at a time, with one tablespoon of flour for each egg.
  3. Fold in balance of the flour and orange juice.
  4. Bake in a preheated oven at 180C for 18 minutes or until cooked.
  5. For orange buttercream, cream butter lightly then add in half of the icing sugar.
  6. Slowly add in icing sugar until achieved the correct consistency.
  7. Add in the orange oil and mix till well combined.
  8. Take out half of the buttercream. Add in the orange colouring and mix well to combine evenly.
  9. Transfer orange buttercream first into a piping bag, followed by the white buttercream to create a dual-coloured buttercream. Use to frost the cupcakes.


QL Omega & QL Deli Fresh eggs are available at major hypermarkets and supermarkets. For more information on QL Eggs, click here.


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