Serves: 5
Total Calories: 722
Yield: 1 dozen
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.
This Toasted Coconut Cupcakes recipe is from the 101 Cupcake, Cookie & Brownie Recipes Cookbook. Download this Cookbook today.
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