Buttery Cupcakes with Coconut Topping

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together flour, baking powder, salt, and 1 teaspoon cinnamon. (5 minutes)

Recipe View 7 mins In a large bowl, cream together 1/3 cup butter and white sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredients alternately with 3/4 cup milk, beginning and ending with the dry ingredients. Beat until just combined. (7 minutes)

Recipe View 2 mins Fill the prepared muffin cups evenly, about half full. (2 minutes)

Recipe View 25 mins Bake in the preheated oven until a wooden skewer inserted into the center comes out clean, 20 to 25 minutes. Remove from oven and let cool slightly in the pan. (25 minutes)

Recipe View 8 mins While the cupcakes bake, prepare the topping. In a medium bowl, cream together 1/4 cup butter and brown sugar until light and fluffy. Blend in 2 tablespoons milk until smooth. Fold in the coconut, walnuts, and 1 teaspoon cinnamon. (8 minutes)

Recipe View 5 mins With the warm cupcakes still in the muffin pan, carefully spread about 2 teaspoons of the topping onto the center of each cupcake. Do not spread the topping all the way to the edge. (5 minutes)

Recipe View 3 mins Preheat the oven's broiler and position a rack about 6 inches from the heat source. (3 minutes)

Recipe View 3 mins Broil the tops of the cupcakes until the coconut is lightly browned, 2 to 3 minutes. Watch carefully to prevent burning! (3 minutes)

Recipe View Let the cupcakes cool completely before serving.