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
Frosting
- ¼ 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 (Optional)
Cupcakes
- 1 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ 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
- ¾ cup milk
Directions
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 6
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
Step 7
Broil the tops of the cupcakes in the preheated oven until coconut is lightly browned, 2 to 3 minutes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 303 | |
% Daily Value * | |
Total Fat16g | 20% |
Saturated Fat8g | 41% |
Cholesterol41mg | 14% |
Sodium254mg | 11% |
Total Carbohydrate38g | 14% |
Dietary Fiber2g | 6% |
Total Sugars26g | |
Protein4g | |
Vitamin C0mg | 1% |
Calcium78mg | 6% |
Iron1mg | 6% |
Potassium111mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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