Date and walnut cupcakes recipe

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30 min


30 min

Love a bit of traditional date and walnut cake with your cuppa? Then you’ll love these date and walnut cupcakes with a big dollop of delicious cream cheese frosting, made by our cupcake queen Victoria Threader


  • 120g self-raising flour
  • 120g plain flour
  • 10g cornflour
  • 1 tsp bicarbonate of soda
  • 125g butter
  • 1 medium egg
  • 1 tsp mixed spice
  • 100g light brown sugar
  • 100ml of golden syrup
  • 100g bag of walnuts ( 75g to be chopped and 25g left aside to decorate)
  • 200g stoned dates
  • 250ml water
  • For the cream cheese icing
  • 150g full-fat soft cream cheese
  • 150g icing sugar
  • Few drops of vanilla extract


  • To make this cupcake recipe, preheat the oven to 170°C/325°F/Gas Mark 3 and line a 12-hole muffin tray with cake cases.

  • Chop the walnuts and dates into 1cm square pieces.

  • In a small saucepan heat the water, chopped dates, golden syrup and butter until boiling point then leave to one side to cool.

  • Into a large mixing bowl sieve the flours, spice, sugar, bicarbonate of soda and add the chopped walnuts.

  • Lightly beat the egg and when the date mix has cooled fold the egg and date mix into the flours until just combined.

  • Divide the mixture between the 12 cases and bake for 30 minutes (depending on your oven).

  • To make the icing, add the ingredients to a mixing bowl and beat with a whisk until smooth and shiny, not for too long though or it will become watery.

  • When the cakes are ready remove them from the oven and allow to cool before icing, using a teaspoon to pop a dollop of icing on the top of each cupcake. Or for a perfect circle of icing, use a Wilton 2A or other round-tip nozzle attached to a piping bag to pipe a circle onto the centre of each cake.

  • Finish off by decorating with walnuts and dates

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(155 ratings)
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