Get ready to fall in love with these charming Mandarin Upside-Down Cakelets! Individually portioned and bursting with bright citrus flavor, each cakelet features a glossy mandarin slice resting atop soft, buttery vanilla cake. Whether you’re looking to impress friends at brunch or add a ray of sunshine to your afternoon tea, these Mandarin Upside-Down Cakelets are an eye-catching, utterly delightful treat that comes together with just a muffin tin and a handful of pantry staples.

Mandarin Upside-Down Cakelets Recipe - Recipe Image

Ingredients You’ll Need

It’s amazing how a few simple ingredients can come together to create desserts that look as impressive as they taste. Each item in this list adds something essential—rich moisture, bright tang, or that gorgeous golden top—to make your Mandarin Upside-Down Cakelets irresistible.

Unsalted butter (melted and softened): Lends both the caramelized base and the cake its tender richness—use at two different stages for best results.
Brown sugar: Adds depth and a hint of molasses to the gooey upside-down topping.
Mandarin oranges: The show-stopper! Their juicy, tangy slices infuse every bite with vibrant citrus flavor and create that iconic look.
All-purpose flour: Provides the structure for the delicate crumb without weighing the cakelets down.
Baking powder & baking soda: Work together for the perfect balance of lift and tenderness in each bite.
Salt: Just enough to highlight the sweet citrus and buttery base.
Granulated sugar: Sweetens the cake batter and helps keep things delightfully light.
Large egg: Binds everything together and gives the cakes their soft, springy texture.
Vanilla extract: Brings a warm, aromatic undertone that pairs beautifully with mandarin.
Sour cream or plain yogurt: Ensures incredible moisture and just a hint of tang to play off the citrus.
Mandarin or orange juice: A splash for extra zing and moistness—fresh-squeezed if you can!

How to Make Mandarin Upside-Down Cakelets

Step 1: Prepare the Muffin Tin

Start by preheating your oven to 350°F (175°C). Grab a standard 12-cup muffin tin and give each cup a good greasing with butter or baking spray—this is crucial for a smooth upside-down release later! Set the tin aside while you prepare the rest of your ingredients.

Step 2: Make the Caramel Base

In a small bowl, mix together the melted butter and brown sugar until the mixture resembles wet sand. Drop about one teaspoon of this sweet buttery blend into the bottom of every muffin cup. The magic here is that as the cakes bake, this gooey duo will bubble up and hug each mandarin slice with a caramel kiss!

Step 3: Add the Mandarin Slices

Pile on the beauty! Place one or two thin mandarin slices directly on top of the butter-sugar layer in each muffin cup. Press them gently so they cover as much surface as possible—these will become the jewel-toned topping once the cakelets are flipped.

Step 4: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This simple step ensures even distribution, so your cakelets rise just right and every bite is perfectly seasoned.

Step 5: Cream the Butter and Sugar

In a separate bowl, beat the softened butter and granulated sugar together until light and fluffy—this is the secret to tender cakelets! Use a hand mixer or a sturdy spoon and keep going until the mixture turns pale and creamy.

Step 6: Add Wet Ingredients

Mix in the egg and vanilla extract, making sure everything is well incorporated. Then gently fold in the sour cream (or yogurt) and the mandarin or orange juice. The batter will already smell incredible!

Step 7: Combine and Fill

Gradually add the dry ingredients to the wet mixture, mixing just until the last streaks of flour disappear. Be careful not to overmix—this is how you keep the Mandarin Upside-Down Cakelets soft and light. Spoon the batter into the muffin cups, filling each about three-quarters full.

Step 8: Bake

Slide the muffin tin into your preheated oven and bake for 18 to 22 minutes. Check for doneness by inserting a toothpick into the center: it should come out clean or with just a crumb or two attached. Let the cakelets cool in the tin for about 5 minutes—just enough that they set without sticking.

Step 9: Invert and Cool

This is the moment of truth! Run a butter knife around the edges of each cakelet, then carefully invert the tin onto a wire rack. The mandarin slices will now sit sunny-side-up, glossy and gorgeous. Serve the Mandarin Upside-Down Cakelets warm or at room temperature for best flavor.

How to Serve Mandarin Upside-Down Cakelets

Garnishes

For a dazzling finish, brush the tops of your still-warm cakelets with a little melted marmalade. You can also sprinkle on finely grated orange zest or add a dollop of whipped cream for extra flair. A mint sprig looks especially pretty for that final touch, making the Mandarin Upside-Down Cakelets truly photo-worthy.

Side Dishes

Pair these cakelets with a light citrus salad, a scoop of vanilla ice cream, or even a handful of toasted almonds to complement their sweet-tart flavors. They also work beautifully alongside afternoon tea or coffee, making snack time or dessert feel extra special.

Creative Ways to Present

Stack the Mandarin Upside-Down Cakelets on a platter for a centerpiece-worthy display, or set them atop individual plates with a swirl of yogurt or a puddle of custard. Want bite-sized treats? Use a mini muffin tin to create mini cakelets—adorable and perfect for brunch buffets or dessert tables!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Mandarin Upside-Down Cakelets, let them cool completely and then store in an airtight container at room temperature for up to two days. Their moist texture holds up beautifully, and the flavors seem to blossom overnight.

Freezing

To freeze, wrap each cooled cakelet tightly in plastic wrap and place in a zip-top bag. They’ll keep well in the freezer for up to one month. When you’re ready to indulge, simply thaw at room temperature—your future self will thank you!

Reheating

For that just-baked taste, warm Mandarin Upside-Down Cakelets in the microwave for about 10–15 seconds or in a 300°F oven for 5–7 minutes. Warming revives their tender crumb and brings back those caramelized mandarin flavors.

FAQs

Can I use canned mandarin oranges instead of fresh?

Absolutely! If you’re short on fresh mandarins, well-drained canned mandarin slices work just fine. Pat them dry gently with paper towels to keep the top from getting too soggy.

Do Mandarin Upside-Down Cakelets work with other citrus fruits?

Yes! Feel free to swap in thin slices of blood orange, tangerine, or even grapefruit for a different twist. Each fruit brings its own splash of color and flavor to your mini cakes.

Can I make these gluten-free?

For a gluten-free version, use a good 1:1 gluten-free baking flour. The Mandarin Upside-Down Cakelets will still be soft, moist, and bursting with citrusy goodness.

How do I keep the cakelets from sticking to the muffin tin?

Greasing your muffin tin thoroughly is key. You can also line the bottoms with parchment rounds for extra insurance. Letting the cakelets cool just long enough (about 5 minutes) makes inverting them much easier.

Can these be made ahead for a party?

Definitely! Mandarin Upside-Down Cakelets can be made a day ahead. Store at room temperature, and give them a quick warm-up or brush with fresh marmalade before serving to refresh their shine.

Final Thoughts

I hope you’re inspired to bring a batch of Mandarin Upside-Down Cakelets into your life. They’re bursting with citrusy joy, a breeze to make, and guaranteed to brighten anyone’s day. Go ahead, bake a tray and share them with friends—or keep them all to yourself for a sweet pick-me-up!

Mandarin Upside-Down Cakelets Recipe

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4.7 from 11 reviews

Author: admin
Total Time: 40 minutes
Yield: 12 cakelets 1x
Diet: Vegetarian

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Description

These Mandarin Upside-Down Cakelets are delightful individual treats with a burst of citrus flavor in every bite. Perfect for any occasion, these mini cakes are sure to impress your guests with their sweet and tangy taste.

Ingredients

Scale

For the caramel:

1/4 cup unsalted butter (melted)
1/4 cup brown sugar

For the cake batter:

2–3 mandarin oranges (peeled and thinly sliced)
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsalted butter (softened)
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup sour cream or plain yogurt
1 tablespoon mandarin juice or orange juice

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Instructions

Preheat the oven: Preheat oven to 350°F (175°C) and grease a standard muffin tin.
Prepare the caramel: Mix melted butter and brown sugar in a bowl. Spoon 1 teaspoon of the mixture into each muffin cup.
Arrange the oranges: Place mandarin slices on top of the sugar mixture in each cup.
Make the batter: Whisk flour, baking powder, baking soda, and salt. Cream softened butter and granulated sugar. Add egg, vanilla, sour cream, and mandarin juice. Gradually mix in the dry ingredients.
Fill the cups: Spoon batter into muffin cups over mandarin slices.
Bake: Bake for 18–22 minutes until a toothpick comes out clean. Cool for 5 minutes, then invert onto a wire rack.
Serve: Enjoy warm or at room temperature.