Whole-Wheat Walnut Coffee Cupcakes

Whole wheat walnut coffee cake


Wheat Flour – 1.5 cups
Sugar – 1 cup, powdered
Oil – 1/2 cup
2 eggs (for eggless use1 banana or 1/2 cup Curd)
1 tsp baking powder
1/4 tsp baking soda
2 tbsp cocoa powder
1. 5 tbsp coffee powder
1/2 cup hot milk
2 tbsp curd
1 tsp vinegar
Vanilla essence few drops (you can use coffee essence too instead)Few chopped walnuts


  • Seive all the dry ingredients thrice. Yes for cakes wheat flour has to be seived thrice or else the cake won’t turn out soft.
  • Dissolve coffee in hot milk.
  • Mix sugar, curd, oil and eggs together and whisk or beat well till the mix is light and airy.
  • Add the dry ingredients and coffee concoction alternately till well mixed. Fold in the batter well. At this stage add vinegar. Give a final mix. Add dusted walnuts to the batter and sprinkle generously on the top. (I forgot them at the last minute so you don’t see them in the picture)
  • Pour into cupcake moulds and bake for 35 – 40 minutes at 160 dec C.


  • Curd was added to give extra softness as whole wheat cake is generally heavier in texture.
  • Vinegar is added to give baking soda a boost to make cake lighter. It will not alter the taste of the cake.
  • Add more warm milk if the cake is too thick.
  • In the same batter, you can experiment with adding fruits like apple, strawberry or pineapple. Happy Baking !


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