Coffee and Walnut Cupcakes
We absolutely love a coffee and walnut cupcake, and this plant-based version is honestly one we keep coming back to. There's something about that deep, slightly bitter coffee hit paired with the rich, buttery sponge and crunchy walnuts that just feels properly indulgent. The frosting is silky and smooth with just the right amount of sweetness, and every bite has that classic British bakery vibe we grew up with. These are the kind of cupcakes you bring to a friend's birthday and everyone forgets they're vegan. Seriously, make these this weekend, you won't regret it.
Before You Start
- Preheat oven to 180°C
- 12-hole muffin tin lined with cupcake cases
- Large mixing bowl
- Small mixing bowl
- Small pan
- Wire cooling rack
- Whisk
Ingredients
- 2 tbsp apple cider vinegar
- 1 tsp baking powder
- 2 tbsp instant espresso coffee powder
- 250ml oat milk
- 75g plant-based butter - plus extra for greasing
- 250g light Muscovado sugar
- 240g self raising flour
- 50g walnuts
- 1 tsp salt
- 2 tbsp instant espresso coffee powder
- 5 tbsp oat milk
- 80g plant-based butter - at room temperature
- 450 icing sugar
- 12 walnut halves
Method
Prepare the ingredients
- In a small bowl, mix together the apple cider vinegar and oat milk
- Leave to one side until needed
- Place the plant-based butter into a small pan over a medium heat and melt
- Once completely melted, leave to cool to room temperature before making the cake
Make the cupcakes
- Place the instant coffee into a small bowl and add 2 tablespoons of boiling water
- Mix well until the mixture comes together and turns smooth Spoon the sugar, flour, baking powder and salt into a large bowl and mix well until there are no lumps
- Roughly chop the walnuts and mix through the batter
- Pour the cool plant-based butter, oat milk and coffee mixture into the batter and mix well until a thick, smooth batter forms
- Divide the batter evenly between 12 cupcake cases and bake for 25-30 minutes, or until the cake is cooked through (a knife inserted in the middle should come out clean)
- If not, place back in the oven for another 5-10 minutes
Make the icing
- Mix the instant coffee with half a tablespoon of boiling water until it has dissolved and leave to cool
- Place the plant-based butter, icing sugar and cooled coffee mixture into a large bowl and whisk until smooth
Cool the cupcakes
- Once the cakes are cooked, remove from the oven and once cool enough to touch, place them all onto a wire rack
- Leave to cool completely until room temperature
Ice the cupcakes
- Spoon some of the icing onto each cupcakes and make a nice swirl
- Top each with a walnut half before serving
Tips & Variations
- Nail the coffee strength: We find using a good quality instant coffee makes a huge difference here. Don't be tempted to skimp on it. The stronger the coffee mix, the deeper and more satisfying that flavour comes through in both the sponge and the frosting.
- Toast your walnuts: Henry always toasts the walnuts in a dry pan for a couple of minutes before folding them in. It brings out a deeper, nuttier flavour and adds a bit more crunch. A small step that makes a big difference.
- Room temperature everything: Ian is pretty strict about this one. Make sure your oat milk and butter are both at room temperature before you start mixing. Cold ingredients don't combine as well and you can end up with a slightly uneven batter.
Why This Works
The trick here is the apple cider vinegar mixed with oat milk, which creates a vegan buttermilk that makes the sponge incredibly light and tender. Melting the butter and letting it cool before adding it to the batter means you get a beautifully moist crumb without any greasiness. Trust us on this one, those two steps are what make these taste like the real deal.