Chocolate Coconut Cupcakes with Orange Buttercream Frosting

Florida Department of Citrus


For the Coconut Cupcakes

  • package (18.25 ounces) devil's food cake mix
  • 1 1/4 Cup  orange juice
  • 1/2 Cup  canola oil
  • eggs, beaten
  • 1/4 Cup  shredded, sweetened coconut
  •   Toasted coconut, for garnish
  •   Orange slices, quartered, for garnish

For the Orange Buttercream Frosting

  • 4 Cups  sifted powdered sugar
  • 1/2 Cup  unsalted butter, slightly softened
  • 3 Tablespoons  orange juice
  • 1 Tablespoon  orange zest

These tropical cupcakes are made with coconut and orange zest. 


For the Coconut Cupcakes

Preheat oven to 350 degrees. Line muffin tin with cupcake liners. In mixing bowl, combine cake mix, orange juice, oil, eggs, and coconut. Beat with mixer for 2 minutes on medium speed. Pour into cupcake liners, filling each about 2/3 full. Bake for 18 to 22 minutes, or until toothpick inserted in center of cupcake comes out clean. Remove cupcakes from muffin tin and place on wire rack; cool completely. Frost cupcakes with Orange Buttercream Frosting; sprinkle with toasted coconut and garnish with orange slice, if desired.

For the Orange Buttercream Frosting

In mixing bowl, combine all ingredients. Beat on low speed with mixer. Increase speed gradually and beat until smooth and creamy, scraping down sides of bowl often.

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