Tropical Orange Cupcakes

Looking for a dessert that screams sunshine and tastes like vacation in every bite? These Tropical Orange Cupcakes are the perfect blend of sweet citrus and creamy coconut, with a fruity whipped topping that will have everyone coming back for seconds.

The cupcake base is made with a white cake mix and sweet orange gelatin, then topped with a luscious frosting made of coconut cream pudding, mandarin oranges, pineapple, mini marshmallows, and whipped topping.

These cupcakes are light, fluffy, and totally irresistible, which makes them perfect for summer parties, poolside gatherings, or whenever you need a little taste of the tropics!

Making Tropical Orange Cupcakes

First, make the cupcakes according to the cake mix box. In other words, add the eggs, oil, and water, but also add the dry orange gelatin mix. Then bake them for however long they tell you to on the box.

For the cake, you can use a white cake mix, yellow, butter yellow, French vanilla, plain vanilla…I think that covers it.

For that matter, you could also switch out the orange gelatin for lemon or lime to keep the tropical theme.

Why use gelatin in the cake mix? Gelatin, when added to cake mix, can enhance the cake’s flavor, color, and texture by adding moisture and sweetness. The gelatin also acts as a binder, helping to hold the cake together, while staying light and fluffy.

When done baking, take them out of the oven, and let them cool for a few minutes before removing them to a wire rack to complete cooling off.

Waiting those few minutes can help you to not burn yourself when you’re removing them from the hot muffin pan. Safety first.

Then, before turning the oven off, toast the coconut and get that out of the way. I swear that stuff can go from raw to burnt in 1/80th of a second. Don’t blink or turn away.

Once toasted, start the frosting, because it needs to chill for 30 minutes before you frost the cupcakes.

Tropical Frosting:

Start with the mandarin oranges. Open the can and remove 1/4 cup of the liquid, just throw it out. Put the rest of the can into a large bowl. Then, add the pineapple (with its liquid), pudding mix, and mini marshmallows. Stir this until mixed, then fold in the whipped topping.

Next, refrigerate the frosting so that the pudding can set up. You don’t want to skip this step, because pudding always needs time to set up.

When ready to frost, spread the frosting onto the cupcakes and sprinkle each with some of the toasted coconut. Yummy!

Tips & Variations

• To toast coconut: Spread shredded coconut on a baking sheet and bake at 325°F for 5–7 minutes, stirring halfway, until golden…or…
• Skip toasting the coconut: stir the sweetened coconut right into the frosting.
• Extra fruity? Add a few extra orange segments or pineapple tidbits on top for presentation.
• Make it ahead: The frosting can be made a day in advance and stored in the fridge—just stir gently before using.
• Short Cut: skip the white cake mix and orange gelatin, and go straight for a box of orange cake mix and make those cupcakes.

While similar, these delicious cupcakes are not to be confused with my Tropical Orange Crush Cake, which is a delight in itself. Subtle differences, but both scrumptious.

If you love orange, or any flavor really, just enter that key word in the search bar for more recipes.

If you tried and love this recipe, please leave a 5-star rating on the recipe card and consider leaving a comment below. Thank you so much.

Tropical Orange Cupcakes

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