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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.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 dozen


  • 1 cup sugar
  • 2/3 cup vegetable oil
  • 2 eggs
  • 1 cup orange juice
  • 3 cups 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
  • 1 cup sweetened shredded coconut
  • 1/3 cup sugar
  • 2 tablespoons butter, melted


  • 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.
Nutrition Facts
1 each: 238 calories, 11g fat (4g saturated fat), 22mg cholesterol, 209mg sodium, 32g carbohydrate (15g sugars, 1g fiber), 3g protein.

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  • Tracy
    Feb 4, 2021

    In process of making these. Had to work out how much of each ingredients as don't do cups I work with grams. The amount is more than 2 dozen as I've made 24 so far 12 in the oven with probably 12 more to go. I added 2 tablespoons of orange zest and that made the flavour pop. Instead of just white chocolate chips I used a mixture of white, milk & dark chocolate chips. Cooked them for about 25 minutes. Will be making again probably with different fruit. Light, fluffy and very nice.

  • melen001
    May 5, 2015

    These cupcakes are EXCEPTIONALLY MOUTH WATERING GOOD!!! As soon as I pulled them from the oven I was so eager to taste one that I put a few in the frig so as to cool them fast and was I surprised. The flavor is GREAT. I would suggest that you eat them cold for they taste much better when they are cold. I started a new batch doubling the recipe and added some orange rind (3 table spoons) and the orange flavor is a tad more intense. In all I made 36 DELICIOUS cupcakes and they all disappeared the same day, I ate most of them, Ha.....

  • angelmaryel2
    Feb 6, 2014

    Good and taste. Make weeken

  • hunkydoriest
    Jul 12, 2013

    Very nice flavor...came out more like a muffin than a cupcake.

  • McNut
    May 8, 2013

    Everyone's asking for more.

  • rj1972
    Apr 9, 2011

    No comment left

  • ReneeC___NCalif
    Feb 2, 2011

    I'd try these, but whenever I make cake or cupcakes from scratch they turn out SO heavy.  Maybe I'll utilize the frosting for something else tho.   :)

  • curlysue024
    Feb 2, 2011

    These cupcakes were delicious! However, the preparation took me longer than what is listed on the recipe. I also had to make extra topping. What the recipe calls for wasn't enough...maybe I just like coconut too much!

  • RxQueen
    Nov 4, 2010

    made these 3 times because they were high in demand!!! extremely delicious!!!

  • NevadaRose
    Feb 2, 2010

    Nice tasting cupcakes - cake texture with crunchy topping