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.
Original recipe makes 12 cupcakes
Ingredients
Cupcakes
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
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
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PREP
25 mins
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COOK
25 mins
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READY IN
50 mins
Directions
- 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.
- 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.
- 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.
- 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.
- 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.
- Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source.
- Broil the tops of the cupcakes in the preheated oven until coconut is lightly browned, 2 to 3 minutes.
Nutrition
Calories: 303 kcal
Carbohydrates: 38.1 g
Cholesterol: 43 mg
Fat: 15.9 g
Fiber: 1.6 g
Protein: 3.8 g
Sodium: 254 mg