Coffee cream & walnut cupcakes

Coffee cream & walnut cupcakes

  • 1
  • 2
  • 3
  • 4
  • 5
(61 ratings)

Prep: 10 mins Cook: 20 mins


Makes 12 cakes
Retro favourite coffee and walnut cake in a cupcake version, with a choice of luxurious mascarpone topping or classic buttercream

Nutrition and extra info

  • Can be frozen un-iced

Nutrition: per cake

  • kcal247
  • fat18g
  • saturates10g
  • carbs18g
  • sugars12g
  • fibre0g
  • protein3g
  • salt0.29g
Save to My Good Food
Please sign in or register to save recipes.


  • 100g butter, well softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 100g light muscovado sugar
  • 100g self-raising flour
  • 2 large eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 2 tsp instant coffee, mixed with 100ml/3½fl oz boiling water, then cooled
  • 25g walnut half, chopped, plus 12 more for the tops

For the topping

  • 200ml tub mascarpone (you'll find this with the soft cheeses)
  • 2 tbsp light muscovado sugar


  1. Heat oven to 180C/fan 160C/gas 4 and make sure there’s a shelf ready in the middle. Line a 12-hole bun tin with fairy cake cases. Beat the butter, sugar, flour and eggs with 4 tsp of the coffee and a pinch of salt until creamy. Stir in the chopped walnuts.

  2. Spoon the mix into the cases (start by adding 1 heaped tsp to each, then go back and top them up – that way they should all be of equal size), then bake for 18-20 mins until light golden and springy. Cool for a few mins in the tin, then lift the cakes out and cool completely on a rack.

  3. Put the mascarpone, 3 tsp more of the coffee and the sugar into a large bowl, then beat together. Spread a dollop of the coffee cream onto the top of each cake, then finish with a walnut half. The cakes are best if they’re iced fairly near the time of eating, so if you’re making ahead, whip up the mascarpone mix, keep in the fridge, beat it again, then spoon onto the cakes just before serving. Un-iced cakes will keep up to 2 days in an airtight container.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
11th May, 2020
Made these for my family, left out the walnut and used buttercream with coffee throughout. Everyone loved these. I also added 4tsp of coffee with the water to the sponge, although didn't add it all as I didn't want the mix too runny. I would suggest adding more coffee but with less water to give a stronger taste!
24th Apr, 2020
This recipe produced lovely cupcakes. Previous comments made me hesitate but they turned out fabulous. I did pick up on the comments regarding the coffee content so put the full 100ml into the cake mixture (and a spoon of extra flour) and just made more for the topping. Made roughly 8 cakes.
15th Apr, 2020
This is by far the worst mixture I've ever attempted. It was far to watery .... They've turned into little stodgy fritters. I will not be trying this recipe again.
Boristhebeagle's picture
29th Oct, 2019
Made these twice now, and they are gorgeous. Second time I increased the coffee by about 50%, well I do use de-caff. so that may be why I found that neccessary. Also I found that 125g. of each + 2 large eggs filled the cases better. I always use a well known brand of baking block, also available in a soft spreadable form, both work equally well, don't like butter, find the taste of it detracts, or even drowns out, the flavour you are trying to achieve.Really love the creamy topping and use mascarpone for most of my cake toppings now.
8th Aug, 2019
Used 50 ml of coffee and doubled the amount of coffee powder to make a better tasting cake. Halved the amount for the topping. Then another time used icing sugar with coffee and water to make an icing without butter, then added the walnut on top. Much better and less fat!
29th Sep, 2017
Tip: The coffee flavour is not strong, so add at least double the given amount. The recipe only made 10 cupcakes for me, and that was a stretch. They were on the heavy side, not light like other comments. It sounds as though the recipe works out better for others though, so I'll try again.
20th Apr, 2017
Really easy, light and tasty. Wish I'd read the comments first though and added extra coffee as you can't really taste it in the sponge. Luckily I'd added extra to the buttercream, so not completely flavourless! Will make again though, using more coffee.
25th Jan, 2017
Gorgeous coffee cupcakes! Took notice of previous reviews, doubled quantity, used GF SR flour also, turned out after 20-25 mins, risen high, light as feather texture. Made mascarpone coffee topping, this is luscious! Made 12 well filled muffin tin, muffin cases. Please don't be put off, make these soon.....
26th Mar, 2016
This was one of the worst cup cake recipes ever. There was only enough for about 8 cakes and they came out like tiny fairy cakes instead of cupcakes. Also the coffee flavour is very subtle even after I tripled the amount needed. I ended up binning these and started again using a Mary Berry recipe which was far better then this rubbish.
12th Dec, 2015
Sizewise these are very disappointing, they might pass as small fairy cakes but cupcakes they are not, despite rising well they are a good centimetre below my cases. Texture is good despite bubbling in the oven but flavour is a tad too buttery for my liking and I can't taste the coffee at all despite doubling the instant. I'll serve them coz I've made them now but I won't make them again.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?