Coffee and Walnut Cupcakes

These Coffee and Walnut Cupcakes are made with sour cream. They are really light. It's hard to stop at just one!

A friend gave me this recipe for coffee cupcakes with walnuts many years ago. The coffee and walnuts are a great combination.

I don't always have coffee essence in the pantry so I have replaced it with a heaped teaspoon of instant coffee, dissolved in a tablespoon of water. Although it is a little more liquid it doesn't seem to make any difference to the finished texture.

Prep TimeCooking TimeServingsDifficulty
15 minutes20 minutes 18Medium


  • 3/4 cup walnuts
  • 3 cup brown sugar, firmly packed
  • 4oz (125g) butter
  • 2 eggs, lightly beaten
  • 1 cup self-raising flour
  • 1/3 cup sour cream
  • 1 tblspn coffee essence


Preheat oven to 160C (315F).

Line cupcake trays with cupcake papers.

Process the walnuts and 1/4 cup of brown sugar in a food processor until the walnuts are roughly chopped into small pieces.

Transfer to a bowl.

Cream the butter and remaining sugar together in the food processor until pale and creamy.

With the motor funning, gradually the egg and process until smooth.

Add the flour and blend until well mixed.

Add the sour cream and essence and process until thoroughly mixed.

Spoon half a teaspoon of the sugar and walnut mixture into the base of each cupcake paper, followed by a teaspoon of the cake mixture. Sprinkle a little more walnut mixture over the top, a little more cake mixture and top with the remaining walnut mixture.

Bake for 20 minutes or until rise and springy to the touch.

Leave in the trays for 5 minutes and then transfer coffee and walnut cup cakes to a wire rack to cool.

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