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Preheat the oven to 400°F. Lightly grease and flour the wells of a muffin pan; or line the pan with paper liners, and grease the liners.
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To make the cupcakes: Whisk together all the dry ingredients, then stir in the chopped clementines or tangerines.
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In a separate bowl, whisk together the vanilla or Fiori, vegetable oil, and orange juice.
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Stir the wet ingredients into the dry ingredients; don't over-mix, stir just until everything is moistened.
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Spoon the batter into the prepared muffin cups, filling each nearly full. A level (to slightly heaped) muffin scoop of batter for each cupcake works well here.
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Sprinkle the tops with coarse white sparkling sugar, if desired. If you plan on icing the cakes, skip the sparkling sugar.
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Bake the cupcakes for 15 to 18 minutes, until they've domed nicely. They won't brown; that's OK. to test for doneness, stick a toothpick into the center of one of the cupcakes in the middle of the pan; if it comes out free of moist crumbs, the cupcakes are done.
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Remove the cupcakes from the oven, and after 5 minutes transfer them to a rack to cool.
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To make the frosting: Whisk all of the ingredients together, adding 3 tablespoons orange juice to start. Dribble in more, a bit at a time, until the frosting is as soft as you like it. Drizzle and spread the frosting over the cooled cupcakes.
