For the cupcakes
For the icing
Preheat the oven to 180°C (170°C fan-forced). Place paper cases into a cupcake tray.
Beat butter and sugar until smooth and creamy with an electric mixer.
Add eggs one at a time, beating after each addition.
Fold in half the flour then half the yoghurt. Continue to alternate with remaining flour and yoghurt. Then fold through mandarin juice and zest.
Divide the cupcake batter evenly between the paper cases. Bake for 20 minutes until the top feels springy and an inserted skewer comes out clean. Cool the cakes on a wire rack.
To make the icing, mix the yoghurt, mandarin zest, mandarin juice and icing sugar together until smooth.
Spread icing on top of the cupcakes and smooth it over the top. Then decorate with mandarin pieces.