Ingredients

• 4  eggs
• 4  egg yolks
• 1/2  cup buttermilk
• 1  teaspoon vanilla
• 1/2  cup cooking oil
• 2-1/3  cups cake flour
• 2  teaspoons baking powder
• 1/2  teaspoon salt
• 1/4  teaspoon baking soda
• 3/4  cup butter, softened
• 2  cups granulated sugar
• 1  tablespoon finely shredded tangerine or orange peel
• 3  tablespoons frozen orange tangerine blend concentrate, or orange juice concentrate, thawed
• 1  8-ounce package cream cheese, softened
• 6  tablespoons butter, softened
• 1/2  teaspoon vanilla
• 3  cups powdered sugar
•   Flaked coconut

Directions

1. Line 30 muffin cups with paper bake cups. In a medium bowl whisk together eggs, egg yolks, buttermilk, the 1 teaspoon vanilla, and the cooking oil; set aside. In another bowl stir together cake flour, baking powder, salt, and baking soda; set aside.

2. In a large mixing bowl, beat 3/4 cup butter with an electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar and the peel. Alternately add flour mixture and egg-buttermilk mixture stopping to scrape bowl as needed. Add the thawed concentrate; mix until just combined.

3. Fill prepared muffin cups two-thirds full. Bake in a 350 degree F oven for 18 to 20 minutes or until cupcakes are golden brown and spring back when lightly pressed. (Cupcakes will dip slightly in centers). Cool on a wire rack for 10 to 15 minutes. Remove cupcakes from pan and cool completely before frosting.

4. For frosting, in a large mixing bowl beat cream cheese, the 6 tablespoons butter, and 1/2 teaspoon vanilla until combined. Gradually add powdered sugar; beat until smooth. Frost cupcakes and sprinkle with flaked coconut. Makes 30 cupcakes.

5. Tip: If you don't have 30 muffin cups, chill batter while your first batch of cupcakes bake. Wash pans; bake remaining batter as directed above.