The BEST Coffee Walnut Cupcakes | Homemade Frosting Included

The BEST Coffee Walnut Cupcakes | Homemade Buttercream Included. (Gluten-Free)

Hi everyone, today I'm showing you how to make a delicious coffee and walnut cupcakes! This easy recipe guides you through the baking process, from mixing ingredients to preparing the perfect batter for homemade cupcakes. It's a delightful dessert that's simple to achieve and perfect for any occasion. Let's learn how to make these tasty treats!

These gluten-free coffee and walnut cupcakes are soft, light, and full of lovely coffee flavour, finished with a creamy coffee buttercream and a sprinkle of chopped walnuts. They are perfect for afternoon tea, family baking, or whenever you want a simple homemade treat.

This is a guide-only gluten-free version of my original recipe. As with most gluten-free baking, the texture may be slightly different, but they should still turn out beautifully with a soft sponge and delicious flavour.

*Video Chapters*
00:00 Coffee and walnut cupcakes introduction
00:17 Cream butter and sugar until light and fluffy
00:34 Add the eggs one at a time
00:50 Add flour, salt, coffee and milk
01:29 Fold in the chopped walnuts
01:42 Tip to stop cupcake cases getting oily
01:58 Fill the cupcake cases evenly
02:16 Bake the cupcakes
02:23 Freshly baked cupcakes
02:36 Make the coffee buttercream
03:17 Add coffee to the buttercream
03:36 Loosen the buttercream with cream or milk
03:55 Pipe the buttercream onto the cupcakes
04:31 Decorate with walnuts
04:47 Finished coffee and walnut cupcakes
05:08 Final thoughts and outro

*Servings*
Makes: 12 cupcakes

*Timings"
Prep time: 20 minutes
Bake time: 18 to 22 minutes
Total time: About 40 minutes

*Ingredients*
For the cupcakes

• 150 g butter, softened
• 150 g sugar
• 3 medium eggs
• 150 g gluten-free self-raising flour
•¼ tsp xanthan gum, only if your flour blend does not already contain it (optional)
• ¼ tsp salt
• 3 tsp instant coffee
• 1 tbsp hot water
• 1 tbsp milk
• 75 g walnuts, chopped

For the coffee buttercream
• 125 g butter, softened
• 300 g icing sugar
• 2 tsp instant coffee
• 2 to 3 tsp hot water
• 1 to 2 tbsp cream or milk, if needed

*Method*
*Make the cupcakes*

1. Preheat the oven to 160°C fan / 180°C conventional / 350°F / Gas Mark 4. Line a 12-hole cupcake tin with cases.
2. Dissolve the instant coffee in the hot water and leave to cool.
3. In a large bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition.
5. Fold in the gluten-free self-raising flour, xanthan gum if needed, and salt.
6. Stir in the cooled coffee mixture and the milk.
7. Fold in the chopped walnuts.
8. Divide the mixture evenly between the cupcake cases.
9. Bake for 18 to 22 minutes, or until risen and a skewer inserted into the centre comes out clean.
10. Leave in the tin for 5 minutes, then transfer to a wire rack to cool completely.

*Make the buttercream*

1. Dissolve the instant coffee in the hot water.
2. Beat the butter for about 5 minutes until very pale and fluffy.
3. Gradually beat in the icing sugar.
4. Add the dissolved coffee and beat until light and creamy.
5. Add a little cream or milk if needed to loosen to a piping consistency.

*Decorate*

1. Pipe or spread the buttercream over the cooled cupcakes.
2. Finish with a sprinkle of chopped walnuts, if liked.

*Notes*
• If you do not like walnuts, you can use chocolate chips instead.
• You can also leave the walnuts out altogether.
• This is a guide only gluten-free version, so results may vary depending on the flour blend used.

*Storage*
• Store in an airtight container for up to 3 days. If the weather is warm, keep them somewhere cool.

*Freezing*
• You can freeze the unfrosted cupcakes for up to 3 months. Defrost at room temperature, then decorate.

*Hashtags*
#GlutenFreeCupcakes #CoffeeAndWalnut #BakingRecipe

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*Questions*

Got any questions about this Cupcake recipe?
Leave them in the comments and I will do my best to help.