Buttery Cupcakes with Coconut Topping
Recipe information
Recipe Icon - Master recipes
Cooking:
25 min.
Recipe Icon - Master recipes
Servings per container:
12
Recipe Icon - Master recipes
Source:

Ingredients for - Buttery Cupcakes with Coconut Topping

1. All-purpose flour - 1 ¼ cups
2. Baking powder - 1 ½ teaspoons
3. Salt - ½ teaspoon
4. Ground cinnamon (Optional) - 1 teaspoon
5. Butter, at room temperature - ⅓ cup
6. White sugar - 1 cup
7. Large egg - 1
8. Vanilla extract - 1 teaspoon
9. Milk - ¾ cup
10. Butter, room temperature - ¼ cup
11. Packed brown sugar - ⅓ cup
12. Milk - 2 tablespoons
13. Flaked coconut - 1 cup
14. Chopped walnuts - ⅔ cup
15. Ground cinnamon (Optional) - 1 teaspoon

How to cook deliciously - Buttery Cupcakes with Coconut Topping

1. Stage

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. Stage

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. Stage

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. Stage

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. Stage

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. Stage

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

7. Stage

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