Ingredients
12
12 servings
- •1 ¼ cups all-purpose flour
- •1 ½ teaspoons baking powder
- •½ teaspoon salt
- •1 teaspoon ground cinnamon (Optional)
- •⅓ cup butter, at room temperature
- •1 cup white sugar
- •1 large egg
- •1 teaspoon vanilla extract
- •¾ cup milk
- •¼ cup butter, room temperature
- •⅓ cup packed brown sugar
- •2 tablespoons milk
- •1 cup flaked coconut
- •⅔ cup chopped walnuts
- •1 teaspoon ground cinnamon (Optional)
Instructions
- 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.
Nutritional Facts
Per 12 servings
- Calories: 303
- Carbohydrate: 38g
- Fat: 16g
- Fiber: 2g
- Protein: 4g
- Sugar: 26g
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