Sun-Dried Tomato, Rocket, Mozzarella and California Walnut Cupcakes

Try something different for National Cupcake Week (18th-24th September) with these exceptionally original savoury cupcakes!

Brought to you by California Walnuts


These savoury cupcakes from California Walnuts explode with flavour and certainly put a new, cheesy twist on the classic bake! Why not give them a try this week?

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For the cupcakes

  • 1 ball of mozzarella
  • 3 sun-dried tomatoes
  • small handful of rocket
  • 2 eggs
  • 125g sugar
  • 115ml olive oil
  • 160ml skimmed milk
  • 270g wholemeal flour
  • 2 tsp yeast
  • 75g California Walnuts
  • pinch of salt and pepper

For the topping

  • 200g cream cheese
  • pinch of salt and pepper
  • 3 sun-dried tomatoes
  • 12 rocket leaves
  • 30g California Walnuts, chopped


  • 12 cupcake cases


Preheat the oven to 175°C.  
Drain the mozzarella cheese and finely chop, then chop the 3 sun dried tomatoes and the small handful of rocket. 
Whisk the eggs with the sugar and the olive oil in a large bowl until you have a smooth mixture. Add the milk, then sift together the flour and yeast over the bowl and whisk for 2 minutes, until you have a light, creamy texture. 
Add the California walnuts, mozzarella, sun dried tomatoes, chopped rocket, and salt and pepper and mix gently. 
Line a 12-hole muffin tray with cupcake cases and divide the mixture equally. Bake for 18-20 minutes, until risen and a skewer comes out clean. Remove from the oven and set aside to cool. 
For the topping, whisk the ricotta and a pinch of salt and pepper together, then finely chop the additional 3 sun-dried tomatoes. 
When completely cool, using the back of a spoon, cover the cupcake surfaces with ricotta. Finally, decorate with the finely chopped sun dried tomatoes and chopped California walnuts, and place a piece of rocket on each cupcake to serve.  

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