Buttery Cupcakes With Coconut Topping Recipe

Name: Buttery Cupcakes With Coconut Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cupcakes; 1 1/4 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1 teaspoon ground cinnamon (optional); 1/3 cup butter, at room temperature; 1 cup white sugar; 1 large egg; 1 teaspoon vanilla extract; 3/4 cup milk; Frosting; 1/4 cup butter, room temperature; 1/3 cup packed brown sugar; 2 tablespoons milk; 1 cup flaked coconut; 2/3 cup chopped walnuts; 1 teaspoon ground cinnamon

Servings: persons

Cupcakes
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon (optional)
1/3 cup butter, at room temperature
1 cup white sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup milk
Frosting
1/4 cup butter, room temperature
1/3 cup packed brown sugar
2 tablespoons milk
1 cup flaked coconut
2/3 cup chopped walnuts
1 teaspoon ground cinnamon

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.
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.
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.
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.
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.
6
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
7
Broil the tops of the cupcakes in the preheated oven until coconut is lightly browned, 2 to 3 minutes.

844

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Cupcakes, 1 1/4 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, and more.

Yes, Buttery Cupcakes With Coconut Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Buttery Cupcakes With Coconut Topping

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