1 can Pillsbury® Creamy Supreme® Vanilla Flavored Frosting
2 cups thawed frozen whipped topping
1/2 cup sweetened coconut flakes, toasted
For Cupcakes: HEAT oven to 350°F. Line 24 muffin cups with paper baking cups. Beat cake mix, orange juice, orange marmalade, oil, eggs and ginger in large bowl with electric mixer on medium speed until moistened. Beat 2 minutes. Stir in coconut and orange peel. Divide evenly into prepared baking cups.
BAKE 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove to wire rack to cool completely.
For Frosting: BEAT frosting and whipped topping in large bowl with electric mixer on medium speed until light and fluffy. Spoon frosting into pastry bag fitted with a star tip. Pipe frosting onto cupcakes by starting at outside edge and working in a circular motion, moving towards center, to create a swirl. Sprinkle cupcakes evenly with toasted coconut.
TIP To toast coconut: Spread coconut on microwave-safe plate. Microwave on HIGH 1 minute. Toss with fork. Microwave at additional 15 second intervals, stirring frequently, for about 2 minutes or until golden brown. Cool completely.