Coffee cream & walnut cupcakes

Coffee cream & walnut cupcakes

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(50 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
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  • 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.

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Comments, questions and tips

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4th Dec, 2012
Made them this morning but used espresso coffee insteat of instant.They came out lovely and light.Dont usually make a topping but did this time.Scrummy that all we can say.I shall make them again this weekend for our Telethon in France.
28th Sep, 2012
These were gorgeous! I actually didn't bother with the walnuts, as I'm not a big fan, but added a couple of spoonfuls of instant drinking chocolate (& to the butter cream) to make them mocha cakes....delicious!
12th Sep, 2012
Read comments, I will take on board about the coffee amounts and will report back ready to bake cakes...!
Tiffany1983's picture
25th Aug, 2012
I was looking for a coffee fairy cake recipe and this looked ideal, however it only made 10 fairly small cakes and also the amount of coffee was not enough so I halved the water and also used caster sugar. Very tasty though! I don't like nuts so grated chocolate for the top.
16th Jul, 2012
Very tasty, went down very well at work!
8th Apr, 2012
Brilliant little coffee cakes, made with buttercream icing and added extra coffee for a stronger flavour. Could have done with a stronger coffee flavour in the cup cakes but good all the same!
28th Oct, 2011
I love da cake, so cupcakes, (which I luv) is perfect, going 2 do dese with my mum!!! Jessicaxx
26th Oct, 2011
These are so easy & delicious. Took the earlier suggestions & doubled the amount of coffee granules & for me, the coffee taste was just right, not too heavy. Give them a try.
30th Sep, 2011
I just made these cakes and they came out perfect although I doubled the recipe and made 12 large cupcakes in a deep muffin tin instead and they're great!
29th Sep, 2011
This recipe is different to the one in the Good Food magazine (Oct 2010), in which the amount of coffee is much more (2 tbsp instant in 2 tbsp water for the cake, and 2 tsp instant in 2 tsp water for the frosting). Also the ratio of ingredients is different in the magazine. The picture's the same though. I always make the magazine version, and they go down a treat, but I use 1 and a half times the ingredients to make 12 large muffins. Always light and moist, and taste delish!


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