Preheat oven to 350°F and grease and line muffin tin with cupcake liners.

Combine flour, baking soda, baking powder, and salt and set aside.

Beat the butter, sugar, and tangerine zest until fluffy. Add eggs one at a time, beating until well combined.

Add about 1/3 of the flour mixture to the egg/sugar mixture and beat until combined. Add about 1/3 of the tangerine juice and beat until combined. Repeat until all of the flour and juice has been adding in.

Pour batter into cupcake liners and bake 25-30 minutes. A toothpick should come out clean. Let muffins cool.

Ok honestly, I really struggled with the frosting. I envisioned a marshmallow flavored frosting that would be stiff enough to pipe out of an icing bag and then I planned on making a little icing tower and dipping it in coconut flakes. But I failed haha. Mine was a thick but liquid frosting and I messed with it for a long time and eventually gave up so I think this is what I did after all the experimenting. If I were to try again though, I would probably try beating whipping cream and sugar and adding in marshmallow fluff.

Melt marshmallows and a little whipping cream in a saucepan. Remove from heat once it's liquid and beat with another cup or so of whipping cream and additional sugar. I beat it for like 20 minutes and then left it in my fridge covered over night.

The next day, I stirred the frosting and put it on the cupcakes. Wait about 30 seconds until frosting stops dripping and then dunk frosting side down into a plate of coconut flakes.

Let them sit for a few minutes. Add a sprinkle more of coconut flakes to each one. Decorate with tangerine slices and rind spirals.