-
-
My review
Buttery Cupcakes with Coconut Topping
1
LarissaSmith
"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."
Added to shopping list.
Go to shopping list.
Ingredients
50 m servings 303Original recipe yields 12 servings (12 cupcakes)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 1416 Ratings
-
-
-
-
-
Most helpful positive review
3/10/2009
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 review
1/22/2010
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!
Most helpful
Most positive
Least positive
Newest
3/10/2009
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 ...
6/15/2011
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...
4/11/2009
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...
1/22/2010
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!
8/3/2009
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) ...
4/2/2011
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 ...
1/21/2012
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.
4/2/2011
"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'...
5/30/2009
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...