Coconut Orange Cupcakes
Delight in the tropical harmony of vibrant citrus and luscious coconut with these irresistible Coconut Orange Cupcakes! Each bite offers a moist, tender crumb infused with freshly squeezed orange juice, zesty orange zest, and creamy coconut milk. The cupcakes are topped with a smooth, tangy cream cheese frosting, kissed with a hint of orange and adorned with a sprinkle of shredded coconut for a perfect finish. Quick to prepare in just under 40 minutes, these cupcakes are a sunshine-filled treat ideal for celebrations, afternoon tea, or simply satisfying your sweet tooth. Packed with tropical flavor, this dessert is guaranteed to brighten any occasion!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 cups unsalted butter (softened)
- 1 cups granulated sugar
- 2 large eggs
- 1 tablespoon orange zest
- 0.5 cups orange juice (freshly squeezed)
- 0.25 cups coconut milk
- 0.5 cups shredded coconut (sweetened, for batter)
- 0.25 cups shredded coconut (unsweetened, for topping)
- 4 ounces cream cheese (softened)
- 1 cup powdered sugar
- 1 teaspoon orange zest (for frosting)
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, use an electric mixer to beat the butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition.
Mix in the orange zest and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the orange juice and coconut milk. Begin and end with the dry ingredients.
Fold in the shredded coconut gently using a spatula.
Divide the batter evenly among the cupcake liners, filling each about two-thirds of the way full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
While the cupcakes cool, prepare the frosting. In a medium bowl, beat the cream cheese and powdered sugar together until smooth and creamy.
Mix in the orange zest and vanilla extract until well combined.
Frost the cooled cupcakes generously with the coconut-orange frosting.
Sprinkle the unsweetened shredded coconut on top of the frosting for garnish.
Serve and enjoy the tropical burst of flavors!
Nutrition Facts
Calories |
310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 153 mg | 7% | |
| Total Carbohydrate | 42.7 g | 16% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 29.5 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 21 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 77 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
