Buttery Cupcakes with Coconut Topping

Buttery Cupcakes with Coconut Topping

Everyone will enjoy these buttery sweet cupcakes with coconut and walnut frosting.

Preparation Time
25 mins
Cooking Time
25 mins
Total Time
50 mins
Calories
303 Calories

Recipe Instructions

Step 1
Preheat oven to 350 degrees F (175 degrees C). Line a 12 cup muffin tin with paper bake cups. Sift together the flour, baking powder, salt, and 1 teaspoon cinnamon.
Step 2
In a large bowl, cream together 1/3 cup butter and white sugar until light and fluffy. Add the egg and vanilla and mix well. Pour in the flour mixture alternately with 3/4 cup milk; beat well. Fill the prepared muffin cups evenly, about half full.
Step 3
Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes. Remove from the oven and set aside to cool slightly.
Step 4
Meanwhile, cream 1/4 cup butter with brown sugar until light and fluffy. Blend in 2 tablespoons milk until well combined and fold in the coconut, walnuts, and 1 teaspoon cinnamon.
Step 5
With the warm cupcakes in the muffin pan, carefully spread about 2 teaspoons of the frosting on the center of each one. Do not spread the frosting all the way to the edge.
Step 6
Broil the tops of the cupcakes in the preheated oven until coconut is lightly browned, 2 to 3 minutes.
Step 7
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
Buttery Cupcakes with Coconut Topping
Buttery Cupcakes with Coconut Topping
Buttery Cupcakes with Coconut Topping
Buttery Cupcakes with Coconut Topping

Ingredients

  • 1 teaspoon vanilla extract
  • 1 cup white sugar
  • 2 tablespoons milk
  • 1 teaspoon ground cinnamon
  • 1 cup flaked coconut
  • 1 large egg
  • 0.5 teaspoon salt
  • 1.25 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.75 cup milk
  • 0.33333334326744 cup packed brown sugar
  • 0.25 cup butter, room temperature
  • 0.66666668653488 cup chopped walnuts
  • 0.33333334326744 cup butter, at room temperature

Categories

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