Orange Coconut Cupcakes
Simple and delicious orange coconut cupcakes, topped with fluffy orange cream cheese frosting. Ready in under 30 minutes, so they're the perfect afternoon treat.
Servings: 12
Ingredients
Orange Coconut Cupcakes
- 125 g unsalted butter room temperature
- 175 g caster sugar
- 2 large eggs
- 1 tbsp finely grated orange zest
- 1 tsp vanilla extract
- 225 g self-raising flour sifted
- 45 g moist coconut flakes or shredded coconut
- 250 ml buttermilk room temperature
Orange Cream Cheese Frosting
- 125 g cream cheese room temperature
- 60 g unsalted butter room temperature
- 300 g pure icing sugar
- 1 tbsp freshly squeezed orange juice
- 2 tbsp coconut flakes for sprinkling
Instructions
- Orange Coconut Cupcakes
- Preheat oven to 180° celsius
- Line a cupcake tray with 12 papers
- In the bowl of an electric stand miser, beat butter and sugar until light and creamy
- Add eggs, one at a time and beat well between each addition. Scrape bowl if needed
- Add the vanilla extract and orange zest and mix until combined
- In a seperate bowl, combine the flour and coconut
- with the mixer on low speed, add the flour mix to the stand mixer in 3 batches, alternating with the buttermilk. Beat ONLY until just combined
- Using an ice cream scoop, scoop the batter into the cupcake papers. I have my ice cream scoop just slightly heaped (or you could make 16 level scoops, giving you smaller cupcakes)
- Bake at 180° for 15 minutes, or until cake tester comes out clean
- Remove from oven and let cool in pan for 5 minutes, before transferring to a wire rack to cool completely
Orange Cream Cheese Frosting
- While cakes are cooling, prepare the frosting
- In the bowl of a stand mixer, place the cream cheese, butter, icing sugar and orange juice
- Turn the mixer on low, until ingredients have combined, then increase the speed to medium-high
- Beat for 5 minutes, until fluffy and light.
- Spread or pipe onto cooled cupcakes, then sprinkle with extra coconut flakes