Buttery Cupcakes with Coconut Topping

Perfect cupcakes to add to your lunch box. Very buttery with a yummy coconut and walnut topping. These never last more than an hour when I take them for my husbands co-workers. They are great served warm or cool.

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

Ingredients

• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 cup white sugar
• 2 tablespoons milk
• ¾ cup milk
• ⅓ cup packed brown sugar
• 1 cup flaked coconut
• 1 teaspoon ground cinnamon (Optional)
• 1 ½ teaspoons baking powder
• 1 ¼ cups all-purpose flour
• 1 large egg
• ¼ cup butter, room temperature
• ⅔ cup chopped walnuts
• ⅓ cup butter, at room temperature

Recipe Instructions

Step 1

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.

Step 2

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 3

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 4

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 5

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 6

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 7

Broil the tops of the cupcakes in the preheated oven until coconut is lightly browned, 2 to 3 minutes.