Easy Caramel Coconut Cupcakes
Easy, moist and delicious Caramel Coconut Cupcakes are a great dessert option anytime!
My kids love to look through my old clippings from magazines.
I have thousands of recipes that are just slipped into sleeves that I have collected over the years.
I don’t really look in it very often and was recently threatening to throw it away – my cookbook collection is out of hand, my cooking magazine collection is out of hand and after a year or so, I usually go through, cut out any recipes I think I’d like to try and toss them.
The problem is, I rarely go back to make anything that I cut out.
So my daughter wanted to make something “scrumptious” as she quoted, and I made them look through “the pile” to find something.
I told them if they found something, I wouldn’t throw the big mess away.
Well, they did.
They found a recipe for a Caramel Coconut Cake that we turned into Caramel Coconut Cupcakes.
They are very good, but very messy. I’m just letting you know.
Every time you eat one, sticky fingers are likely to ensue. 😉
I have definitely seen a recipe similar to this before and I even felt like I had eaten something similar to this before. They are messy but divine.
More delicious caramel or coconut recipes
Caramel Walnut Ritz Cracker Bites
Recipe for Easy Caramel Coconut Cupcakes
Caramel Coconut Cupcakes
Ingredients
For the Cake:
- 4 eggs
- 2 c. sugar
- 2 t. vanilla
- 2 c. flour
- 2 t. baking powder
- 1/2 t. salt
- 1 C milk
- 1/4 c. butter
For the Topping:
- 1 1/2 c. packed brown sugar
- 3/4 c. butter melted
- 2 c. shredded coconut
- 1/2 c. cream
Instructions
The Cake:
- Preheat oven to 350 degrees F.
- In a bowl, combine the eggs, the sugar and the vanilla – combine well.
- In another bowl, combine the flour, the baking powder and the salt.
- Then add both the egg mixture and the flour mixture all together and stir just until combined.
- On your stove top, bring the milk and the butter to a boil in a small saucepan. Stir constantly until it boils. Now add that to the mixture.
- Spoon them into muffin tins (using muffin cups – it's a must) and bake at 350 for 19 minutes or until cupcakes look slightly golden. Remove from oven and top each cupcake with the topping.
The Topping:
- In a large bowl, combine the brown sugar and the butter. Stir in the coconut and then add the cream. Spoon it over each muffin. If it seems to runny (which it will be a little – this is okay), then just add some more coconut to the topping mixture and stir again.
- Allow to cool, although we enjoyed them hot. They are very good, and for some reason the cake reminds me a little of a coffee cake batter but the sticky caramel coconut concoction adds the right level of sweetness and they are … as my daughter wanted – scrumptious.
