Recipes Desserts Cakes Coconut Cake Recipes Buttery Cupcakes with Coconut Topping 4.0 (15) 13 Reviews 5 Photos 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. Submitted by LarissaSmith Published on June 18, 2020 Save Rate Print Share Close Add Photo 5 5 5 Prep Time: 25 mins Cook Time: 25 mins Total Time: 50 mins Servings: 12 Yield: 12 cupcakes Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings Cupcakes 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 Frosting 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) 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. I Made It Print 22 home cooks made it! Nutrition Facts (per serving) 303 Calories 16g Fat 38g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 303 % Daily Value * Total Fat 16g 20% Saturated Fat 8g 41% Cholesterol 41mg 14% Sodium 254mg 11% Total Carbohydrate 38g 14% Dietary Fiber 2g 6% Total Sugars 26g Protein 4g 8% Vitamin C 0mg 0% Calcium 78mg 6% Iron 1mg 6% Potassium 111mg 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.