Lady Baby Cakes aka Tangerine Cupcakes with Buttercream Frosting

Tangarine Cupcakes aka "Lady Baby Cakes" {Gluten-Free} | Wheat-Free Meat-Free

We have a new niece born just this morning! (Well, now yesterday morning, as it took a day to get this post up.) Unfortunately, we do not live in the same city as Mike’s sister and brother-in-law, so we are not able to celebrate with them in person. But a celebration is still in order, so we made cupcakes.

As I’ve mentioned before, Pam’s Mix sure is handy to keep around. We used the yellow cake recipe right from their website and jazzed it up a bit with some tangerine zest. Then we topped our LadyBaby Cakes with a simple buttercream frosting.

Tangerine Cupcakes

  1. Preheat oven to 350 degrees. Line one 12-cup or two 6-cup muffin tins with cupcake liners.
  2. Whip egg whites until stiff, set aside. In a separate bowl, mix butter, Pam’s Mix, and sugar. Blend until the butter is evenly distributed, about 1 minute at medium speed.
  3. Add half of the milk and the vanilla extract. Blend on medium for 1 minute. Add the rest of the milk, egg yolks, and tangerine zest. Blend for 1 minute more. Fold in the egg whites.
  4. Pour batter into lined muffin tin. Bake until cupcakes are starting to brown around the edge and cupcakes are springy, about 20 minutes.
  5. Once cupcakes are cool enough to touch, transfer to a cooling rack, and allow to cool completely.

Buttercream Frosting

  • 3 cups confectioner’s sugar
  • 6 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 2 tablespoons vanilla soymilk
  • food coloring (optional)
  1. Combine sugar, butter, vanilla, and soymilk and beat until smooth. If frosting is too stiff, add a tad more milk. Add food coloring if you so desire.

Makes 12 cupcakes

Mike’s thoughts: Delicious, easy to make, and good lookin’. Definitely recommend them if you have a birthday party or something like that coming up. :)

Happy Birthday LadyBaby! We can’t wait to meet you.

Looking for More Gluten-Free Vegetarian Recipes?

Take a look at my book, The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes.

A sampling of the recipes included:
  • Breakfasts: Cinnamon Quinoa Muffins, Yeasted Waffles, Gooey Butter Cake,
  • Sides: Patatas Bravas, Pea and New Potato Salad, Braised Celery,
  • Mains: Corn Waffle Sandwiches, Enchiladas with Green Sauce, Pesto Asparagus Galette, and
  • Desserts: Blueberry Mango Crisp, Baklava Rolls, Amaretto Cake.

You can see the full recipe list on the Amazon page.


  1. Awww, thank you! I’m so glad you got to celebrate with us in spirit! The tangerine zest sounds delicious, and they’re so cute! Babycakes for ladybabycakes!!!

  2. Thanks! We’re loving all the videos/pictures. :D

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