Skip to main content New this month
Get the Allrecipes magazine

Coconut Orange Cupcakes

Rated as 4.45 out of 5 Stars

"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
Original recipe yields 24 servings

Directions

{{model.addEditText}} 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.

Reviews

Read all reviews 85
  1. 105 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
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 ...