Buttery Cupcakes with Coconut Topping

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.