For the cupcakes:
Heat the oven to 180C,350F, gas 4. Place paper cases in a 12 hole bun tin.
Beat the butter and sugar in a mixing bowl until pale and fluffy.
Gradually beat in the eggs, beating until fully incorporated into the mixture.
Fold in the flour, salt and mandarin zest until blended.
Spoon the mixture into the paper cases.
Bake for 15-20 minutes, until golden brown and springy to the touch. Cool on a wire rack.
For the topping:
Whisk the cream and icing sugar until thick. Gradually whisk in the mandarin juice.
Spoon onto the cakes and decorate with mandarin segments and orange sprinkles.