How To Make Coffee Cream & Walnut Cupcakes
Delicious cupcakes with coffee cream frosting and crunchy walnut topping.
Serves:
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup unsalted butter, softened
- 1/2 cup milk
- 1/4 cup strong brewed coffee, cooled
- 1 tsp vanilla extract
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 cup chopped walnuts
- for the coffee cream frosting:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 2 tsp instant coffee granules
Instructions
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Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
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In a mixing bowl, beat the softened butter and sugar until creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
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In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk and coffee. Mix until just combined.
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Fill each cupcake liner about 2/3 full with the batter. Sprinkle the chopped walnuts over each cupcake.
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Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely.
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In a separate bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and instant coffee granules. Continue to whip until stiff peaks form.
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Pipe or spread the coffee cream frosting onto the cooled cupcakes. Garnish with additional chopped walnuts, if desired.
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Serve and enjoy!
Nutrition
- Calories : 315kcal
- Total Fat : 14g
- Saturated Fat : 3g
- Cholesterol : 52mg
- Sodium : 220mg
- Total Carbohydrates : 42g
- Dietary Fiber : 1g
- Sugar : 26g
- Protein : 5g
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