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Tomato, Cream Cheese and Walnut Cupcakes

Serves: 12

Freezes Well Quick Make

These savoury cupcakes are a delicious pick-me-up to combat the mid-afternoon slump.

Tomato, Cream Cheese and Walnut Cupcakes Recipe: Veggie Magazine


For the cupcakes:

1 ball vegetarian mozzarella-style cheese
3 sun-dried tomatoes
small handful of rocket
2 free-range eggs
125g sugar
115ml olive oil
160ml skimmed milk
270g wholemeal flour
2 tsps yeast
75g California walnuts
pinch of salt and pepper

For the topping:

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


  • Preheat the oven to 180C/160F/Gas 4.
  • Drain the mozzarella-style cheese and finely slice, then chop the three sun-dried tomatoes and the rocket.
  • Whisk the eggs, sugar and 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 two minutes. The mixture should be light and creamy.
  • Add the California walnuts, mozzarella-style cheese, sun-dried tomatoes, chopped rocket, and salt and pepper. Line a 12-hole muffin tray with cupcake cases and divide the mixture equally between them. Bake for 18-20 minutes, then remove from the oven and set aside to cool.
  • For the topping, whisk the vegetarian cream cheese and a pinch of salt and pepper together. Finely chop the additional three sun-dried tomatoes. Spoon the cream cheese mixture onto the cupcakes and decorate with the finely chopped sun-dried tomatoes and chopped California walnuts. Place a piece of rocket on each cupcake to serve.
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