Tangerine Cupcakes

• None None Cupcakes
• 3/4 cup butter, softened
• 1 1/4 cups sugar
• 1 tsp vanilla extract
• 3 None tangerines, finely grated zest and juice of 1; other 2 peeled and segmented
• 3 None large eggs
• 2 1/2 cups self-rising flour, sifted
• 3/4 cup plain yogurt
• None None Icing
• 8.75 oz cream cheese, chopped
• 3 3/4 cup powdered sugar, sifted
• 1 None tangerine, finely grated zest
• 1/2 tsp ground cinnamon
• 2 tbsp toasted pistachios, chopped

1. Preheat oven to moderate, 350u0b0F. Lightly grease 18 holes of two 12-hole cupcake pans, or line with paper liners.
2. Beat butter, sugar, vanilla and zest together, until pale and creamy. Add eggs, one at a time. Beat well. Fold through flour alternately with combined yogurt and juice, until well combined. Fold in chopped segments of 1 tangerine.
3. Spoon mixture among into cupcake pan until 2/3 full. Bake for 20-25 minutes, until a skewer inserted in the center comes out clean. Cool in pan, then transfer to a wire rack to cool completely.
4. For the icing: In a medium bowl, beat cream cheese and powdered sugar together until light and fluffy. Beat in zest and cinnamon.
5. Spread icing on cupcakes. Top with halved tangerine segments and pistachios.

cupcakes, butter, sugar, vanilla, tangerines, eggs, flour, plain yogurt, icing, cream cheese, powdered sugar, tangerine, ground cinnamon, pistachios

Taken from recipes-plus.com/api/v2.0/recipes/24881 (may not work)