Coffee and Walnut Cupcakes with Coffee Buttercream

Why you’ll love them

Like your favourite latte in cupcake form, these coffee and walnut cupcakes have it all. Rich coffee flavour, a fluffy, nutty cupcake and the creamiest luscious coffee buttercream.

• They’re loaded with coffee flavour
• The coffee cupcake is moist and fluffy
• Very easy to make
• Rich and creamy coffee buttercream

The cupcake itself is quite a subtle coffee flavour as baking tends to reduce it’s punch but it’s still there. The coffee buttercream though is on another level. It’s lusciously smooth and creamy, has a good punch of coffee and compliments the cake perfectly.

Studded with those walnuts, this combination is a classic for a good reason.

Love coffee desserts? Try this chocolate coffee bundt cake or these delicious coffee cake muffins.

Tools you’ll need

While the cupcakes can be made in a mixing bowl by hand, I do find a stand mixer easier for the buttercream, since you want to get that sugar and butter creamed together really well.

Ingredients for coffee and walnut cupcakes

While you may be thinking of using your favourite brewed espresso for these, the best flavour will actually come from using instant coffee. That way you can get a good portion of coffee in without watering down the batter.

Detailed quantities and directions in the recipe card below.

• Instant coffee granules: I use instant coffee granules dissolved in just a little boiling water. This gives much more flavour than freshly brewed coffee.
• Walnuts: Grab yourself some fresh walnut halves if the ones in your pantry have been there a while. It makes a big difference.
• Flour: I use a combination of plain (all purpose) flour and cornflour (cornstarch). This combination creates cake flour, I just prefer not to have yet another tub of flour in my pantry. Long story short, you can use my combination or use cake flour in place of both.
• Baking powder and baking soda: I use a little of both baking powder and baking soda (bicarb) in this recipe. I’ve found this combo works so well for the perfect rise.
• Sugar: I use both brown sugar and white sugar in these coffee and walnut cupcakes. The brown adds a little moisture.
• Eggs: Make sure to use large eggs.
• Buttermilk: Buttermilk is part of what makes these cupcakes so tender and moist.
• Vanilla: A little vanilla is great for balancing flavours in desserts.
• Butter: Stick to unsalted butter so you can control the salt level.
• Walnuts: The walnuts with coffee are such a classic flavour combo and they add a nice crunch but feel free to use other nuts if you prefer. Almonds would actually work lovely with the coffee too.
• Salt: You just need a pinch of salt to balance and intensify the flavours.

How to make coffee cupcakes

You just need mixing bowls, a sieve, a whisk and silicone spatula for these cupcakes – the cupcake batter is just so simple to make.

See the recipe card below for the full recipe details.

1. The coffee: Combine the instant coffee and boiling water and set aside.
2. Dry ingredients: Sift the dry ingredients into a large bowl (photo 1), then whisk them together to combine properly.
3. Wet ingredients: In a separate large mixing bowl, mix together the melted butter and sugars, then add the eggs one at a time (photo 2). Now add a third of the flour mixture (photo 3) and fold in, followed by ½ the buttermilk and all the coffee (photo 4) and fold that through. Repeat this process – flour, buttermilk, flour – until it’s all incorporated … just. Careful not to overmix.
4. Walnuts: Add the walnuts (photo 5) and fold those through.
5. Bake: Divide the batter between your cupcake liners (photo 6) and bake for 18-20 minutes.

Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack.

Ingredients for coffee buttercream

With just 4 ingredients, this coffee buttercream is super simple.

Detailed quantities and directions in the recipe card below.

• Icing sugar: Icing sugar (aka powdered or confectioners sugar) is all you need.
• Butter: Being a buttercream the base is of course butter. Unsalted butter is the best way to be able to control the salt level.
• Instant coffee granules: Just like in the cupcakes, we use instant coffee granules in the buttercream. Make sure to use a good quality brand for the best flavour.
• Vanilla: Just a touch of vanilla rounds out the flavour.

How to make coffee buttercream

Making the luscious coffee buttercream is just a 3 step process.

See the recipe card below for the full recipe details.

1. The coffee: Dissolve the coffee granules in boiling water and set aside.
2. Cream the butter and sugar: Add the butter and a little of the sugar to the bowl of a stand mixer with paddle attachment and beat until light and fluffy (photo 7). If you don’t have a stand mixer, an electric handheld beater will do the trick but may take longer.
3. Combine everything and beat: Now add the remaining sugar, coffee and vanilla, beating until it’s super creamy and whipped looking (photo 8).
4. Pipe the frosting: Once the cupcakes are cool, you can pipe the frosting onto the top of each one (photo 9).

The walnut praline

Once the coffee buttercream is piped onto the coffee and walnut cupcakes, they’re ready to eat. Feel free to top them with crumbled walnuts, a walnut half or even this lovely crunchy walnut praline, like I have here, to take them to the next level.

How to store them

These cupcakes will be fine in an airtight container, at room temperature, for a day but after that keep them fridge. They should last 2-3 days. Bring them to room temperature before serving.

More recipes you’ll love

• Chocolate Coffee Bundt Cake
• Salted Caramel Chocolate Cupcakes
• Coffee and walnut loaf
• Coffee Pecan Sweet Rolls
• Chocolate Crumb Cake

Get your bake on coffee addicts friends!