Mary Berry Coffee And Walnut Cupcakes

The first time I made these, I underestimated them.

It was one of those grey Sunday mornings—my kitchen smelled like old espresso and the radio was playing some vintage Paul Simon. I fancied something quick, not too fussy, but still worthy of a proper teacup. So out came the Mary Berry book and her coffee and walnut cupcakes recipe.

To be honest, I thought the all-in-one method might make them a bit basic. I was wrong.

What came out of the oven were golden, nutty clouds with just the right hit of coffee—no bitterness, no dryness. The only hiccup? I overmixed the batter the first go and ended up with oddly dense bottoms (the cupcakes, not me). But once I eased up, they were spot on. Light, punchy, and properly grown-up.

Let me show you how I fixed that—and why I keep coming back to these whenever I need a no-fuss bake that feels a bit fancy.

Why This One Works So Well

• The all-in-one method saves your sanity. I love a layered sponge as much as the next person, but when you want something cozy and quick, this just works. Everything in one bowl, no faff, and it still gives you that buttery, coffee-shop scent as it bakes.
• The coffee flavour isn’t overpowering. It’s warm and mellow, thanks to dissolving instant granules in just a bit of hot water. I’ve tested it with stronger brews and espresso shots—this mellow mix wins every time.
• The texture is magic. It’s soft but not flimsy. The walnuts give it crunch without hijacking the whole thing. And the icing? That coffee buttercream is dangerously moreish.

Ingredients + Why They Matter

• Instant Coffee Granules – Give a reliable coffee flavour without excess liquid. I once tried fresh espresso—too watery, made the texture weird.
• Butter (room temp) – You need it soft. Cold butter doesn’t blend right. I once got impatient and used straight-from-the-fridge—it looked curdled. Don’t.
• Caster Sugar – Finer than granulated, helps give the cupcakes that even, tender crumb.
• Self-Raising Flour – Already has leavening, so you get lift without overcomplicating.
• Baking Powder – A bit extra oomph for rise. Skipping it made mine flat once.
• Walnut Halves – Chopped fine so they’re in every bite, not just sunk at the bottom.
• Icing Sugar + Butter (for icing) – Sift the icing sugar or you’ll get gritty buttercream. Been there, regretted that.
• Extra Walnuts for topping – Adds texture and makes them look proper vintage.

Ingredient Swaps That Hold Up

• No Eggs? I tested with 1 tbsp flaxseed + 2.5 tbsp water per egg. Worked okay—not as fluffy, but still tasty.
• Dairy-Free? Used a vegan block butter (Flora Plant) once. Held up well in both sponge and buttercream.
• Nut-Free Version? You can skip the walnuts, but add ½ tsp extra baking powder and a pinch of salt for balance. Not quite the same though.
• Coffee Intensity? Love strong coffee? Up the granules to 3 tsp. Just keep the liquid minimal.

Mistakes I’ve Made (and How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Cupcakes too dense	Overmixed the batter	Mix just until smooth—no longer
Sunken middles	Oven too hot or underbaked	Use an oven thermometer and test with a skewer
Bitter coffee taste	Added too much coffee	Stick to 2 tsp granules in 2 tsp hot water
Gritty icing	Didn’t sift icing sugar	Always sift—and beat the butter long enough

How to Make Mary Berry’s Coffee and Walnut Cupcakes

1. Preheat the oven to 180°C (160°C fan). Line a 12-hole bun tin with paper cases.
2. Dissolve 2 tsp coffee granules in 2 tsp hot water. Let it cool—if it’s hot, it’ll melt your butter.
3. In a large bowl, throw in the butter, caster sugar, flour, baking powder, eggs, and cooled coffee. Mix just until smooth. I use a hand mixer on low for 1–2 minutes.
4. Stir in the chopped walnuts.
5. Divide the batter evenly into the cases. (About 2 tablespoons each.)
6. Bake for 15–20 minutes until risen and golden. They should spring back when lightly pressed.
7. Cool completely on a wire rack. Warm cakes will melt the icing—learned that the hard way.
8. Make the icing: Dissolve 2 tsp coffee in 2 tsp hot water. Cool. Beat butter until fluffy, then gradually beat in sifted icing sugar and the cooled coffee.
9. Decorate: Cut a small circle from the top of each cake, slice in half to make “wings”. Pipe (or spoon) icing in the centre, add the wings and a walnut piece. Dust lightly with icing sugar.

Tips from My Kitchen

• I always weigh the batter into the cases—keeps them evenly sized.
• My fan oven runs hot, so I check them at 14 minutes.
• I chill the buttercream for 10 minutes before piping—it holds its shape better.
• For the classic look, use a star nozzle—but a butter knife swirl is just as lovely.

Storage + Serving

• Keeps for 3 days in an airtight container. Bring to room temperature before eating—the buttercream softens.
• Freezes well uniced for up to 3 months. Thaw and ice fresh.
• Freezing with icing? Works fine—just let them thaw in the fridge overnight.
• Perfect with: A black Americano or a splashy flat white.

FREQUENTLY ASKED QUESTIONS

Q: Can I use espresso powder instead of instant coffee?
A: Yep! Just dissolve 1 tsp espresso powder in the same amount of hot water—it’s stronger, so don’t overdo it.

Q: Why are my cupcakes dry?
A: Probably overbaked or the batter was overmixed. These only need 15–18 mins in most ovens.

Q: Can I double this recipe?
A: Absolutely. I’ve made 24 in one go—just be sure to mix in two batches or your batter can go weird.

Q: Do I need a piping bag?
A: Nope. I’ve used a ziplock bag with the corner snipped, and even just a spoon. Still looked charming.

Q: Can I skip the butterfly topping?
A: Of course. They’re just as tasty with a simple swirl and walnut half.

Try More Recipes:

• Mary Berry Chocolate Cupcakes
• Mary Berry Ginger Cupcakes
• Mary Berry Lemon Cupcakes
• Mary Berry Carrot Cupcakes