Gluten-free Coffee Walnut Cupcakes

Since watching The Great British Baking Show, I have been thinking of the combination of coffee and walnuts – I am referring to Prue’s Coffee Walnut Whirls . While looking at Instagram, I saw this recipe for Coffee Walnut Cupcakes by Andrea at Movers and Bakers blog and I decided to try it. And am I glad that I did! The cupcakes have a delicate crumb with a coffee flavor and walnut crunch, and they are topped with a smooth American coffee buttercream. Absolutely scrumptious!


Gluten-free Coffee Walnut Cupcakes

1 from 1 vote
Recipe by Simona Gluten-free Course: Recipes
Prep time


Cooking time




  • For the cupcakes
  • 113 g 113 unsalted butter, softened – 1/2 cup

  • 220 g 220 dark brown sugar – 1 cup

  • 208 g 208 Simona’s Flour Mix – 1 1/3 cup

  • 1 teaspoon 1 baking powder

  • 1/2 teaspoon 1/2 baking soda

  • 1/2 teaspoon 1/2 salt

  • 2 large 2 eggs

  • 120 g 120 sour cream – 1/2 cup

  • 1 Tablespoon 1 instant coffee

  • 1 tablespoon 1 glycerin

  • 90 g 90 walnuts, broken into chunks – 3/4 cups

  • For the buttercream
  • 150 g 150 unsalted butter, softened – 11 Tablespoons

  • 320 g 320 confectioner’s sugar – 2 3/4 cups

  • 1 1/2 Tablespoon 1 1/2 instant coffee dissolved in 1 Tablespoon of hot water

  • 1/2 teaspoon 1/2 vanilla extract


  • For the cupcakes
  • Line a cupcake pan with baking cups and set it aside. Preheat the oven to 350 degrees Fahrenheit.
  • In the bowl of your stand mixer, with a paddle attachment, beat your butter until softened. Add in the sugar and beat together until completely combined and slightly paler. Add the flour, baking powder, bicarbonate of soda and salt into the same bowl and beat it all together until your mixture resembles damp sand.
  • In a small bowl, combine the sour cream, eggs, glycerin, and coffee. Mix well until smooth.
  • Pour the wet ingredients into the flour mixture and mix on low to combine. Scrape the bowl down and mix again, then turn the speed up and beat on high for about 30 seconds to get some air into your batter. Finally, add in the broken chunks of walnuts into your cupcake batter.
  • Scoop the cupcake batter evenly between the 12 baking cups, then bake for 17-20 minutes until springy to touch. Cool for a few minutes in the pan, then remove to a cooling rack and cool completely.
  • For the buttercream
  • Beat the butter for 4-5 minutes until really soft and spreadable and paler in color. This is really important as it gives you a really light buttercream that is soft and fluffy. Don’t skip this step!
  • Add in half the icing sugar and mix in until completely combined. Tip in your coffee mixture and vanilla along with 2 tbsp milk and mix to combine in smoothly, scraping down your bowl as needed. Now add in the remaining sugar and slowly mix it in. Scrape your bowl down again, then beat, on high, for about 30 seconds for the final fluffing of your buttercream.
  • Using your spatula, mix and press your buttercream around your mixing bowl for about a minute or so. This smooths out your buttercream, pushing out air bubbles, so giving you a really silky buttercream to work with for your final step.
  • Transfer the buttercream to a piping bag fitted with a star piping nozzle. Once you have filled your bag, twist the top of it to stop the buttercream from escaping out that way. Starting from the middle of each cupcake, pipe a swirl, keeping your pressure steady and your bag upright as you move it around the top of your cupcake. Top each buttercream rosette with a walnut half to decorate.

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