Chocolate Coconut Cupcakes with Orange Buttercream Frosting

Chocolate Coconut Cupcakes with Orange Buttercream Frosting
Staff Writer

Florida Department of Citrus

These tropical cupcakes are made with coconut and orange zest. 

Directions

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.

Nutrition

Calories per serving:

463 kcal

Daily value:

23%

Servings:

12
  • Carbohydrate, by difference 53 g
  • Protein 3 g
  • Total lipid (fat) 33 g
  • Vitamin A, IU 13 IU
  • Vitamin A, RAE 1 µg
  • Vitamin C, total ascorbic acid 9 mg
  • Vitamin D 10 IU
  • Vitamin E (alpha-tocopherol) 2 mg
  • Vitamin K (phylloquinone) 8 µg
  • Calcium, Ca 40 mg
  • Carotene, alpha 2 µg
  • Carotene, beta 2 µg
  • Choline, total 6 mg
  • Cryptoxanthin, beta 8 µg
  • Fatty acids, total monounsaturated 13 g
  • Fatty acids, total polyunsaturated 10 g
  • Fatty acids, total saturated 9 g
  • Fatty acids, total trans 3 g
  • Fatty acids, total trans-monoenoic 2 g
  • Fiber, total dietary 10 g
  • Folate, DFE 10 µg
  • Folate, food 41 µg
  • Folate, total 41 µg
  • Fructose 1 g
  • Glucose (dextrose) 1 g
  • Iron, Fe 2 mg
  • Lutein + zeaxanthin 10 µg
  • Magnesium, Mg 27 mg
  • Niacin 1 mg
  • Phosphorus, P 75 mg
  • Potassium, K 135 mg
  • Selenium, Se 1 µg
  • Sodium, Na 90 mg
  • Sucrose 1 g
  • Sugars, total 5 g
  • Water 24 g
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