Beat the cream cheese and butter on medium speed for 3 minutes, until smooth and creamy.

Add vanilla extract and icing sugar. Beat on low speed until combined, then switch to high speed for 5 minutes until light and fluffy.

Preheat GrillMaster™ to 160°C. In a small bowl, rub the mandarin zest into the icing sugar with your fingertips to release the citrus oils. This makes the cupcakes extra fragrant.

In a large bowl, beat the softened butter and citrus sugar until pale and fluffy (about 3 minutes). Add eggs one at a time, then mix in honey, yogurt, mandarin juice, and vanilla. The batter may look slightly curdled; this is normal.

Sift together flour, baking powder, baking soda, and salt. Add the dry ingredients to the batter, followed by the milk. Mix just until combined.

Fill cupcake liners about ⅔ full and bake for 13 minutes, or until a toothpick inserted comes out clean. Let cupcakes cool completely.

Pipe cream cheese frosting onto the cooled cupcakes and finish with a fresh mandarin segment on top.