Ok these were just supposed to be “Dreamy Orange Cupcakes” but my eager little helper (Nicholas) dumped the cup of coconut into this batter instead of the coconut cupcake batter after I had added the orange zest.. so there you have it. Dreamy Orange Coconut Cupcakes, courtesy of Nicholas! lol


1 cup softened butter
2 cups sugar
4 eggs
2 tsp. vanilla extract
1 tsp. coconut extract
1 cup shredded coconut
Zest of one orange
3 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
2/3 cup cold milk


Preheat oven to 350°F.

Yield: 24 cupcakes.

Cream butter and sugar. Add eggs 1 at a time, beating after each addition. Stir in extracts then fold in shredded coconut.

In a separate bowl, stir together all dry ingredients. Add to butter mixture; stir in milk.

Pour about two tablespoons of the batter in a lined cupcake baking pan. Bake 18-24 minutes. Allow to completely cool before frosting.

Toasted Coconut Orange Buttercream Frosting

1 box confectioners sugar
1/2 cup softened butter
1 tsp. orange extract
1 tsp. coconut extract
½ cup shredded coconut to toast
2 tbsp. milk
Orange food coloring (I part red, 2 parts yellow food coloring)
Orange segments and zest for garnish (optional)

Combine butter and sugar. Then add extracts and milk. Mix until creamy. Add food coloring and combine thoroughly. Toast coconut over low heat until slightly browned- do not burn. Let cool. Frost cupcakes and top each one with toasted coconut, a pinch of zest and an orange segment (size of a jelly bean).