Reviewed: May 24, 2012

Co-workers loved 'em. Mine came out with a great orange flavor since I used OJ concentrate (watering it down with some orange juice when I noticed the batter was too "sticky"!

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Reviewer:

Mags

Cooking Level: Beginning

Reviewed: Jan. 17, 2012

I blended the mandarin oranges instead of leaving them whole and baked these for 17 minutes.

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Reviewer:

brandiswan23

Cooking Level: Intermediate

Home Town: Spencer, Indiana, USA

Living In: Linton, Indiana, USA

Reviewed: Dec. 6, 2011

Very good. This is definitely a muffin and NOT a cupcake.

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Reviewer:

Sara

Cooking Level: Intermediate

Reviewed: Sep. 28, 2011

I made this for my youngest son's 11th birthday, as he wanted an orange cake. I baked it in 2 9" round pans and frosted it with a home made buttercream frosting. I put the toasted coconut inbetween the two layers, and also on the top and sides of the cake. The cake was so delicious! He loved it, and was very pleased. The whole cake was gone before noon the next day. It did have more of a 'muffin' texture....not as fine as a cake texture...but we still loved it. It would definitely be awesome as a sort of 'coffee cake', minus the butter cream.

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Reviewer:

Honeysuckle Evening

Cooking Level: Intermediate

Home Town: Winter Haven, Florida, USA

Reviewed: Sep. 20, 2011

I thought this was great! The only comment I have is that the topping was a little too sweet and the next time I may use 1/4 cup of sugar on that. One other reviewer mentioned to give the oranges a quick chop before folding in and I did that as well. This cupcake has a really nice flavor and is nice and moist. It is a good choice for a special occasion. It did yield 2 dozen for me.

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Reviewer:

Carolina

Cooking Level: Expert

Reviewed: Jul. 13, 2011

I love the light orange flavor of these cupcakes. I did make a few small changes. I pureed the mandarin oranges in a food processor before mixing them into the batter. I also frosted them with the cream cheese frosting II recipe from this site, since my friend doesn't like coconut. They tasted like creamsicles!

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Reviewer:

ARaleigh

Cooking Level: Intermediate

Reviewed: Jun. 29, 2011

Maybe it's because I'm a coconut fanatic, but these are awesome-good. A quick note before I go on: they are more like a muffin than a cupcake, as some others have commented. They are a bit heavier and not as sweet as a cupcake... However, I love the light citrusy flavor they have and the coconut topping takes them over the top. I decided to use sugar in the raw for the topping and it worked out nicely. My batch: I only was able to get 16 cupcakes and they baked in about 18 minutes. And I skipped the mandarin oranges... just didn't feel like adding them. I'd make these again in a heartbeat. My coworkers are loving them! (PS: my crappy photo from my phone does not do these babies justice!)

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