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. 


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.


Calories per serving:

517 calories

Dietary restrictions:

Low Potassium, Kidney Friendly, Vegetarian, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, Kosher

Daily value:



  • Fat 21g 32%
  • Carbs 80g 27%
  • Saturated 7g 36%
  • Fiber 1g 3%
  • Trans 0g
  • Sugars 42g
  • Monounsaturated 10g
  • Polyunsaturated 3g
  • Protein 4g 8%
  • Cholesterol 67mg 22%
  • Sodium 285mg 12%
  • Calcium 81mg 8%
  • Magnesium 10mg 3%
  • Potassium 115mg 3%
  • Iron 1mg 5%
  • Zinc 0mg 2%
  • Phosphorus 174mg 25%
  • Vitamin A 90µg 10%
  • Vitamin C 16mg 26%
  • Thiamin (B1) 0mg 7%
  • Riboflavin (B2) 0mg 10%
  • Niacin (B3) 1mg 4%
  • Vitamin B6 0mg 3%
  • Folic Acid (B9) 48µg 12%
  • Vitamin B12 0µg 3%
  • Vitamin D 0µg 0%
  • Vitamin E 2mg 10%
  • Vitamin K 7µg 9%
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