Buttery Cupcakes with Coconut Topping

Buttery Cupcakes with Coconut Topping

12
LarissaSmith 1

"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

50 m servings 303 cals
Serving size has been adjusted!

Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 303 kcal
  • 15%
  • Fat:
  • 15.9 g
  • 24%
  • Carbs:
  • 38.1g
  • 12%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 254 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  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.

Reviews

12
  1. 14 Ratings

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Most helpful

I thought this was such an awsome recipe! The flavors are all very wonderful together. I followed this recipe to a T except I used almonds instead of walnuts that's all I had, and I cooked mine ...

Most helpful critical

These came out way to heavy and not very tasty either. The topping was good but the cupcake itself was not. I was very dissapointed!

I thought this was such an awsome recipe! The flavors are all very wonderful together. I followed this recipe to a T except I used almonds instead of walnuts that's all I had, and I cooked mine ...

These cupcakes were so good and easy to make! I didn't make the coconut topping because I don't like coconut but they were just as good with regular frosting from the store. These were much be...

Yum! Yum! Yum!! Made these for my best friend's Bridal Shower that I both catered and hosted. She wanted to do cupcake decorating, and her bridal colors are Pink and Black. I tested this recipe...

These came out way to heavy and not very tasty either. The topping was good but the cupcake itself was not. I was very dissapointed!

These were only ok for me. I did halve the recipe as it was just for my husband & I and we don't need to have 12 cupcakes around :) but I did it exactly in half (the site calculates it for you) ...

My 14-year-old daughter, who LOVES to bake, found this recipe (she was looking for a recipe with coconut, because we had so much left over from the holidays), and it was a HIT! I am not really ...

I must say I was looking for a good buttery cupcake more than a sugary topping. I just made the cake. Maybe with sugary topping, but it does not stand on it's own.

"Your best cupcakes ever!" exclaimed the roommate. "I love you even more" said the boyfriend! And all because of these cupcakes! Hints: Use the cinnamon in the cupcake bottom, otherwise they'...

I made these today and I am not sure about the broiler part - I didn't "spread" the coconut topping part to the edges, like the recipe said, and the broiler burned the outer edges (where the coc...