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Coffee and Walnut Cupcakes!

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Light & Moist Coffee and Walnut Cupcakes with Coffee Buttercream Frosting!

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I have been trying to think of Cupcake recipes that people would want to see and make themselves, and these came up. My Coffee Cake recipe was so popular and such a big hit with my readers that I know these will be loved by all too! My Carrot & Walnut Cupcakes are such an old recipe on this blog now that they’re rarely seen, but these will hopefully bring the Walnut love back.

When I was little I never really liked Nuts and I can’t drink Coffee… so these sound like my childhood nightmare. HOWEVER. These Cupcakes are SO damn moist and delicious I just can’t get over it – and the nuts give that added extra crunch that everybody craves in a cupcake! Sometimes I can find that cupcakes can be a bit sickly, or too sweet? But the Coffee in the sponge and buttercream gives it a delightful twist of almost bitterness with sweetness? It’s delicious either way.

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If you like Coffee Cake then you will utterly adore these. One of my main Family Friends literally CONSTANTLY says that she likes Walnuts with her Coffee Cake, so these were made as her little Birthday treat and they went down an absolute storm! Even I, the childhood nut/coffee hater was converted to these  and even my own Mum was surprised by that. Like, she was shocked and didn’t believe me that I liked it! How dare she. Cupcakes will always convert me to liking something! They are cupcakes after all…

But anyway, I use just a regular Instant Coffee in the actual Cupcakes and in the Frosting, these really are SO simple to achieve yourself. Of course, if you don’t actually like walnuts you can use a different nut that you prefer, or you don’t even have to use nuts. I have made this recipe countless times now with or without nuts and the cupcakes themselves are just so light and delicious that any Coffee lover will love these. Enjoy!

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This recipe make 12 cupcakes!

Ingredients

Coffee & Walnut Cupcakes
– 175g Unsalted Butter, Softened
– 175g Light Brown Sugar
– 3 Large Free Range Eggs, beaten
– 175g Self Raising Flour
– 2tsps Strong Instant Coffee
– 75g Walnuts, Chopped

Coffee Buttercream
– 150g Butter
– 350g Icing Sugar
– 2tsps Strong Instant Coffee

Decoration
– 50g Walnuts, Chopped
– Sprinkles

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Method

1) To make the Cupcakes – Preheat your oven to 170C/160CFan and Line a 12 Hole Muffin Tray with Large Cupcake Cases/Muffin Cases

2) Dissolve the 2tsps of Instant Coffee in one tablespoon of boiling water and leave to cool completely.

3) In your stand mixer – Cream together the Butter and Light Brown Sugar with an electric beater till smooth – add in the Beaten Eggs and Flour and beat again for about about 20-30 seconds on a Medium Speed! Add in the dissolved and cooled coffee and beat again till combined.

4) Fold through your chopped walnuts – Scoop your batter into your Cases and Bake in the oven for 18-20 minutes or until cooked through! Leave to cool on a wire rack.

5) To make the Buttercream – The same as earlier, dissolve the other 2tsps of Instant Coffee in one tablespoon of boiling water and leave to cool completely. In your stand mixer – Beat the butter with an electric mixer for a couple of minutes to loosen it – Gradually add the icing sugar on a slow speed until it is combined then speed the mixer up and beat for 3-4 minutes until fluffy and smooth.

6) Add the dissolved coffee to the buttercream and keep on beating for 5 minutes until whipped, light and fluffy!

7) To decorate the Cupcakes – Pipe the buttercream onto the cupcakes, and sprinkle over some extra chopped walnuts and some sprinkles! Enjoy!

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Tips and Ideas

I buy my Cupcakes Cases from Iced Jems – here!

I used the regular strong Instant Coffee that my parents have in the cupboard – its the same coffee I used for my Coffee Cake so I know it works!

Be really careful not to over bake the cakes or you might lose the light texture – I bake mine for 18 minutes in my oven, every single time, as I know how long my oven takes to bake certain things – all ovens can be different!

These cupcake will last in an airtight container for 3 days!

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ENJOY!

Find my other Cupcake Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

48 Comments

  • Sarah Dyer
    July 11, 2020 at 10:01 am

    Hi, can you use Stork instead of butter for the icing?

    Reply
    • Jane's Patisserie
      July 11, 2020 at 7:45 pm

      No definitely not – never ever use a spread for buttercream!

  • Kerry
    June 3, 2020 at 8:30 pm

    Just made these 😍😍 they are so good! Sending some to my partners work tomorrow as I am the only one in the house that likes coffee! Galaxy cupcakes next.

    Reply
  • Stacey
    May 26, 2020 at 4:34 pm

    Hi Jane,

    Firstly, thank you for all the amazing recipes. I’ve made a few now during lockdown and they’ve all tasted amazing.

    Secondly, I’d love to make these for my sister and brother in law, can I do these with golden caster sugar rather than the soft brown sugar do you reckon please?

    Many thanks,

    Stacey

    Reply
    • Jane's Patisserie
      May 26, 2020 at 9:11 pm

      Hey! Ahh thank you! Yes you can definitely use golden caster sugar for these! X

  • Isabella
    May 11, 2020 at 2:26 pm

    Would i be able to halve the ingredients if i only wanted 6 cupcakes?

    Reply
    • Jane's Patisserie
      May 11, 2020 at 2:30 pm

      As you can’t use half an egg for baking cupcakes it’s easier to use 1/3 (one egg) and make four, or 2/3 (two eggs) and make eight!

  • Sarah
    April 26, 2020 at 9:32 pm

    Hi Jane,
    These cupcakes are delicious!
    Please can you tell me what butter you use for the buttercream?
    Thanks

    Reply
    • Jane's Patisserie
      April 27, 2020 at 9:27 am

      I use unsalted butter – the kind wrapped in foil!

  • Linda
    April 25, 2020 at 10:22 pm

    Hi Jane I have baked these several times and they are absolutely delicious but I always have trouble with the buttercream, it won’t set it always stays soft. Is there something I am doing wrong.?

    Reply
    • Jane's Patisserie
      April 25, 2020 at 10:25 pm

      It depends, what butter are you using?

    • Linda
      April 26, 2020 at 6:33 pm

      Thank you, that could be the problem, I will try it using unsalted butter.

  • Kalie
    February 12, 2020 at 7:00 pm

    Hiya, I’m just wondering If I didn’t have any strong instant coffee would I be able to use mild instant coffee instead strong or would that work or change the taste? Xx

    Reply
    • Jane's Patisserie
      February 12, 2020 at 8:51 pm

      It might just simply be less coffee flavoured!

  • Kalie
    February 12, 2020 at 2:41 pm

    Hiya I was just wondering if I had no strong instant coffee would mild work if I added an extra teaspoon would it work the same or not ? Xx

    Reply
  • Kerry J
    January 10, 2020 at 5:10 pm

    Delicious cupcakes. I have used so many of your fantastic recipes and never been disappointed. Thank you for making my baking events for family gatherings so successful x

    Reply
    • Jane's Patisserie
      January 10, 2020 at 7:08 pm

      Awh thats okay! I’m so glad you enjoy them!! x

  • Sharon Skinner
    November 20, 2019 at 9:54 am

    I’ve seen that you can bake as a traybake if you triple the recipe but how long would this take to cook please?

    Reply
  • Hannah’s Highlights #1 – a Box of Buttons
    November 14, 2019 at 7:03 pm

    […] 6. Coffee and Walnut Cupcakes by Janes Patisserie […]

    Reply
  • Louise
    June 15, 2019 at 12:27 pm

    Does anyone know if this recipe would work as a tray bake?

    Reply
    • Jane's Patisserie
      June 15, 2019 at 12:30 pm

      For a traybake size, I would triple it and bake into a 9×13″ tin.

  • Tracey
    November 11, 2018 at 10:58 pm

    Lush. That’s the only words for this. Even my daughter who doesn’t like coffee or walnuts loved them.

    Reply
  • […] Recipe adapted from Jane’s Patisserie. […]

    Reply
  • KP
    May 26, 2018 at 1:29 am

    Hi, what could I replace the eggs with in this recipe that won’t make too much of a difference to the flavour and texture?

    Reply
    • Jane's Patisserie
      May 26, 2018 at 9:37 am

      I have no idea I’m afraid sorry, I have never baked egg-free before x

  • Paula
    February 14, 2018 at 11:59 am

    Hi Jane!
    Could I use this recipe for one larger cake? I know you have a recipe for a coffee cake but I just wanted to check if I could use this one as I want to make a coffee and walnut cake. Thank you! Paula

    Reply
    • Paula
      February 14, 2018 at 12:10 pm

      Hi Jane- I’ve just reread your coffee cake recipe and it says about adding in walnuts! Thank you!

  • krystina
    November 4, 2017 at 4:53 pm

    Hi
    I made these cupcakes a while ago (and they were delicious!) but next week I’d like to take them into the school that I work at for the staff but we cannot have nuts on the premises. Would I just use the same recipe without the walnut or would I need to alter the amount of other ingredients?
    Thankyou 🙂

    Reply
    • Jane's Patisserie
      November 4, 2017 at 7:38 pm

      Hiya! Yeah just leave the walnuts out and keep the rest the same! x

  • Holly
    October 2, 2017 at 5:27 pm

    Hi Jane, I only discovered your website last week and I am completely spoilt for choice! I’m practicing piping could you tell me what frosting tip you used to pipe the coffee buttercream? Thanks

    Reply
  • Mansa Kane
    July 25, 2017 at 9:52 pm

    Hi Jane, Does this cupcake dome?

    Reply
    • Jane's Patisserie
      July 26, 2017 at 8:39 am

      Depends on how you mix it and your oven. Some cupcakes dome for some when they won’t for others.

  • Carola
    December 21, 2016 at 9:25 pm

    Hello Jane,

    these cupcakes look delicious! Thank you for sharing the recipy.
    I want to make the cupackes for Christmas, but was wondering if it is possible to put them in the freezer and make the buttercream on the day you want to serve the cupcakes?

    Reply
    • Jane's Patisserie
      December 22, 2016 at 12:32 pm

      You could, but I always prefer to bake them fresh.. maybe bake the cupcakes the day before and frost the day after?

    • Carola
      December 23, 2016 at 9:44 am

      Thank you Jane for responding. I will bake them tomorrow and frost on Sunday.
      Merry Christmas!

    • Jane's Patisserie
      December 23, 2016 at 6:01 pm

      Sounds perfect! Merry Christmas!

  • Novi Liana
    August 7, 2016 at 3:06 pm

    Hi. Thank you for the recipe. It seems delicious and I’d like to try it. So, if we don’t have self rising flour, how much baking powder or baking soda that we need? Thank you.

    Reply
    • Jane's Patisserie
      August 7, 2016 at 5:02 pm

      Use the same weight of Plain Flour with two tsps of Baking Powder 🙂 x

  • Teresa
    July 25, 2016 at 3:05 pm

    Hiya is the light brown sugar soft or demerara plz

    Reply
    • Jane's Patisserie
      July 25, 2016 at 3:23 pm

      Hiya – ‘light brown sugar’ is soft sugar, Demerara isn’t considered a light brown sugar 🙂 x

  • Jessica
    May 9, 2016 at 10:30 pm

    Me and my sister are addicted to coffee so I KNOW she would just love these cupcakes. Your recipes never disappoint Jane. Thank you for sharing 🙂

    Reply
    • Jane's Patisserie
      May 10, 2016 at 10:12 pm

      Hehe yay! Aah thank you so much Jessica, that’s so sweet of you to say! 🙂 x

  • Faz
    May 9, 2016 at 1:13 pm

    What tip was used?

    Reply
  • Marta
    May 9, 2016 at 10:08 am

    I looooove all coffee flavoured desserts. These look really good, thanks for the post.

    Reply

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