Tropical Orange Cupcakes
There’s something magical about the combination of citrus and coconut. The orange gelatin not only gives the cupcakes a vibrant color but also adds extra moisture and flavor. The frosting is where the tropical magic really happens—think creamy coconut pudding layered with chunks of juicy fruit and the pillowy softness of whipped topping and marshmallows. Topped with a sprinkle of toasted coconut, each bite is like a mini tropical getaway!
Yield: 24
Calories: 127kcal
Materials
Cupcakes:
- 14.25 oz. box white cake mix (plus eggs, water, and oil per directions on box)
- 3 oz. box orange gelatin mix
Frosting:
- 11 oz. can mandarin oranges, discard 1/4 cup liquid
- 8 oz. can crushed pineapple, undrained
- 3.4 oz. box coconut cream instant pudding mix (or vanilla)
- 1 cup mini marshmallows
- 1 1/2 cups frozen whipped topping, thawed (such as Cool Whip)
- 1/2 cup coconut flakes, toasted
Instructions
- Preheat the oven to 350° and line two muffin pans with 24 cupcake liners.
- In a large bowl, mix the cake batter according to box directions (add eggs, water, and oil). Add dry gelatin mix to cake batter, stir. Divide batter evenly into cupcake liners and bake per box. Allow to cool 5 minutes, then remove to a wire rack to cool completely.
- Meanwhile, start frosting as it needs to chill for 30 minutes.
Frosting:
- Remove and discard 1/4 cup of liquid from can of mandarin oranges; add rest of can to large bowl. Add pineapple, pudding mix, and marshmallows. Stir until well blended. Fold in whipped topping. Refrigerate frosting for 30 minutes.
- Spread frosting onto cool cupcakes and sprinkle with toasted coconut. Keep refrigerated. Enjoy!
Nutrition
Calories: 127kcal | Carbohydrates: 27g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.1g | Cholesterol: 1mg | Sodium: 166mg | Potassium: 56mg | Fiber: 1g | Sugar: 18g | Vitamin A: 183IU | Vitamin C: 5mg | Calcium: 46mg | Iron: 0.5mg