The ideal cupcakes for your lunchbox. With a delicious coconut and walnut topping, it is quite buttery. When I get these for my husband’s coworkers, they seldom last more than an hour. Both warm and cold servings are delicious.
| Prep Time: | 25 mins |
| Cook Time: | 25 mins |
| Total Time: | 50 mins |
| Servings: | 12 |
| Yield: | 12 cupcakes |
Ingredients
- 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.
Nutrition Facts
| Calories | 303 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 8 g |
| Sodium | 254 mg |
| Sugars | 26 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
I love cocoanut and this is excellent.
I made these cupcakes but haven’t tried them yet- but by the looks of them….. MAKE SURE U PUT VERY LITTLE BATTER IN- IT RISES ALOT
I just made the cupcakes from this recipe (not the frosting) and they were delicious. Excellent consistency and flavor. I will definitely make this again for any vanilla cupcakes. Easy to make too.
Very good. I adjusted a bit because I wanted to use more coconut in the cupcakes themselves, and I didn’t really have the time to make the frosting–plus, I already had leftover frosting in the fridge. So, I used the cup of coconut in the cupcakes, frosted with whipped cream cheese frosting, and then topped with chocolate sprinkles and some coconut. Husband loved them, as did coworkers. Thanks for the recipe!
made these with the cinnamon, and they were delicious.
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.
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 the week before the party, and FELL in LOVE with it. Didn’t even bother with the coconut topping, just made the cupcakes and they were DELICIOUS! I added red food die to make them pink, and EVERYONE loved them. By far the best vanilla cupcakes I have ever had!
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 a fan of sweets, but I always “taste” what she makes, because she really is a great baker … and I am telling you that these cupcakes are my favorite … they are DELICIOUS! She followed the recipe to the “T” (she generally does), except she omitted the walnuts, because she has a nut allergy. She has made them twice, and they came out PERFECT both times!
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!
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) and they turned out rather dry. I felt more like I was eating a muffin than a cupcake. The topping was interesting but again seemed like a muffin topping instead of a frosting. You do have to be careful with the broiling- I did not spread to the edges as directed, thinking it would spread itself under the heat, but it did not, and a few did turn dark in that area, so I would advice spreading it out to cover the whole thing.
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 coconut wasn’t covering the cupcake part) after 1 minute. We were able to salvage them, but they weren’t pretty. STILL A GREAT TASTE THOUGH.
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 better than the store bought boxed cupcakes. I will definitely make these again.
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 in a silicone muffin pan. I had a tough time figuring out the broiling part with mine, but they still turned out great. All in all my family and I loved it! My 4 year old asked for it to be his birthday cake for his next bday! Great Recipe!