Toasted Coconut Cupcakes

Serves: 5
Total Calories: 722
Yield: 1 dozen


1 (9-ounce) package white cake mix
1 teaspoon cinnamon
1/3 cup butter, softened
1 cup sugar
1 egg white
1 teaspoon vanilla
1/2 cup milk
Coconut Frosting:
1/4 cup butter, softened
1/3 cup brown sugar, packed
2 tablespoons milk
1 cup sweetened flaked coconut
1 teaspoon cinnamon


Combine all ingredients in a bowl. Beat with an electric mixer on medium speed until combined, about 2 minutes. Fill paper-lined muffin cups half full. Bake at 350 degrees for 20 to 25 minutes. Let cool slightly. While cupcakes are warm in the tin, spread 2 teaspoons Coconut Frosting onto the center of each; don't spread to edges. Broil cupcakes in tin until coconut is lightly toasted, about 2 to 3 minutes.

Coconut Frosting:
Combine butter and brown sugar. Blend in remaining ingredients.

Nutritional Facts:

Serves: 5
Total Calories: 722
Calories from Fat: 315

This Toasted Coconut Cupcakes recipe is from the 101 Cupcake, Cookie & Brownie Recipes Cookbook. Download this Cookbook today.

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