New this month
Coconut Orange Cupcakes

Coconut Orange Cupcakes

"From Sparta, Wisconsin, Donna Justin's tried-and-true recipe features the delicate tastes of orange, white chocolate and coconut in an easy dessert worthy of company. 'It yields 2 dozen delicious cup cakes with a pretty topping,' she notes."
Added to shopping list. Go to shopping list.

Ingredients

30 m servings
Serving size has been adjusted!
Original recipe yields 24 servings

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. In a mixing bowl, combine the sugar, oil, eggs and orange juice; mix well. Combine dry ingredients; stir into orange juice mixture just until moistened. Fold in oranges and chips. Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over cupcakes. Bake at 375 degrees F for 15-20 minutes or until golden brown.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 85
  1. 105 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Yummy! Very Moist. The only thing I did differently was to replace the all-purpose flour, salt, baking powder and baking soda with Self-raising flour (it's the same thing anyway just already pre...

Most helpful critical review

The topping is way too sweet. My boyfriend seemed to enjoy them. I was expecting a more orange flavor than anything and you could hardly taste them. Won't make again

Most helpful
Most positive
Least positive
Newest

Yummy! Very Moist. The only thing I did differently was to replace the all-purpose flour, salt, baking powder and baking soda with Self-raising flour (it's the same thing anyway just already pre...

Probably the best tasting cupcakes that i have made so far. Followed the directions to a T and it came out moist and delicious. 4 out of 5 people who tried them said they would prefer it without...

This cupcake is FANTASTIC! I used fresh squeezed o.j. and white chocolate chips that I rolled in flour before folding them in to the batter. The topping is so easy and buttery yummy. This is a w...

I made this recipe for an event at work. The cupcakes came out wonderfully. They were a perfect light dessert aside the rich brownies, etc. I used organic coconut (it's much more moist and I thi...

Light and scrumptious. Made them without mandarin orange and chocolate chips (didn't have them on hand) and I'm very glad I did it this way. The cupcakes are delicate in taste (used a little ora...

I left out the chocolate chips, and instead of putting the coconut on before baking, I mixed it with a Tbsp of butter and some confectioners sugar to make a glaze and "frosted" them right when t...

I loved it! Just thought I'd also like to say that chopped mandarin oranges were the way to go! (Each wedge into 3 pieces) Super moist cupcake with a slightly crunchy coconut topping, amazing!

This is incredibly good. I lowered the oil to 1/3 cup and added 1/3 cup of the juice from the mandarin oranges. Then I used a whisk to combine the ingredients, including the oranges. That bro...

Easy and yummy!I will definitely make these again. I loved how they are sweet, but not too sweet and the topping is wonderful. The only change I made was I didn't fold in the mandarin oranges I ...

Other stories that may interest you