Buttery Cupcakes With Coconut Topping

Ingredients

• Servings: 12
• cupcakes
• 1 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon (optional)
• 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

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 50 mins


• 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.