Chocolate Cupcakes with Florida Orange Buttercream Frosting


  • 1 package (18.25 ounces) devil’s food cake mix
  • 1 ¼ cup (300 ml) 100% Florida orange juice
  • ½ cup canola oil
  • 3 eggs, beaten
  • ¼ cup shredded, sweetened coconut
  • Toasted coconut for garnish, optional
  • Orange slices, quartered, for garnish, optional 

Orange Butter Cream Frosting

  • 4 cups powdered sugar, sifted
  • ½ cup unsalted butter, slightly softened
  • 3 tablespoons 100% Florida orange juice
  • 1 tablespoon fresh orange zest


Chocolate Cupcakes with Florida Orange Buttercream Frosting

Preheat oven to 350° F.  Line muffin tin with cupcake liners. In mixing bowl, combine cake mix, orange juice, oil, eggs and coconut. Beat with mixer for 2 minutes on medium speed. Pour into cupcake liners, filling each about 2/3 full. Bake for 18 to 22 minutes, or until toothpick inserted in center of cupcake comes out clean. Remove cupcakes from muffin tin and place on wire rack; cool completely. Frost cupcakes with Orange Butter Cream Frosting; sprinkle with toasted coconut and garnish with orange slice, if desired.

Orange Butter Cream Frosting:

In mixing bowl, combine all ingredients. Beat on low speed with mixer. Increase speed gradually and beat until smooth and creamy, scraping down sides of bowl often.