Courgette, Onion, Feta and California Walnut Cupcakes

If you're more about the savoury than the sweet, try these savoury cupcakes for National Cupcake Week (18th-24th September)!

Brought to you by California Walnuts


Prove that savoury cupcakes can be just as tasty as sweet ones with this original recipe from California Walnuts.


For the cupcakes

  • 1 spring onion
  • 1 small courgette
  • 70g feta cheese
  • 115ml olive oil
  • 2 eggs
  • 125g sugar
  • 160ml skimmed milk
  • 270g flour
  • 2 tsp yeast
  • 75g California Walnuts
  • pinch of salt and pepper

For the topping

  • 200g light cream cheese
  • 12 California Walnut halves
  • a few stems of chives


  • 12 cupcake cases


Preheat the oven to 175°C. 
Peel the onion and finely chop, grate the courgette and cut the feta into 12 even cubes. 
Heat two tablespoons of the oil in a small frying pan and cook the onion on a low heat for 5 minutes until softened. Add the grated courgette and cook for a further 2 minutes, then remove from the heat and leave aside to cool.
Mix together the eggs, sugar and remaining olive oil until you have a smooth mixture.
Add the milk to the mixture, then sift the flour and the yeast over a bowl. Beat for around 2 minutes until you have a light and creamy texture. 
Next, add the chopped California walnuts and the onion and courgette mix, then season with the salt and pepper and mix gently. 
Line a 12-hole muffin tray with cupcake cases and divide the cake mixture evenly, pushing a cube of feta into the centre of each. 
Bake for 18-20 minutes, until they have risen completely and feel firm to touch. Remove from the oven, leave to cool for a few minutes in the tray, and then place onto a cooling rack. 
When completely cool, using the back of a spoon or spatula cover the cupcake surfaces with the cream cheese. Finally, decorate each cupcake with a California walnut half and sprinkle with a pinch of the chopped chives to serve.  

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