Buttery Cupcakes with Coconut Topping
Medium Caribbean Lunch

Buttery Cupcakes with Coconut Topping

Total Time
1h 19m
19m prep · 60m cook
Servings
4 people
Rating
Difficulty
Medium
28 views

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.

Ingredients

  • 1.25 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.5 teaspoons salt
  • 1 teaspoon ground cinnamon , Optional
  • 0.33 cups butter , at room temperature
  • 1 cup white sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 0.75 cups milk

Instructions

  1. 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. 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. 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. 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. 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. 6

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

  7. 7

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

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Nutrition Facts

Per serving

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