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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.
24 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 cup sugar
  • 2/3 cup vegetable oil
  • 2 eggs
  • 1 cup orange juice
  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 can (11 ounces) mandarin oranges, drained
  • 1 cup vanilla or white chips
  • TOPPING:
  • 1 cup flaked coconut
  • 1/3 cup sugar
  • 2 tablespoons butter, melted

Directions

  • In a large bowl, beat the sugar, oil, eggs and orange juice until
  • well blended. Combine the flour, baking powder, baking soda and
  • salt; gradually stir into orange juice mixture just until moistened.
  • Fold in oranges and chips.
  • Fill paper-lined muffin cups two-thirds full. In a small bowl,
  • combine topping ingredients; sprinkle over cupcakes. Bake at
  • 375° for 15-20 minutes or until golden brown. Remove to wire
  • racks to cool. Yield: 2 dozen.

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Coconut Orange Cupcakes (continued)

Nutritional Facts: 1 serving (1 each) equals 238 calories, 11 g fat (4 g saturated fat), 22 mg cholesterol, 209 mg sodium, 32 g carbohydrate, 1 g fiber, 3 g protein.