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Cucumber and Red Onion Salad with Coffee Cupcakes

moka coffee pot
A tangy cucumber and red onion salad paired with rich, moist coffee cupcakes for the perfect balance of fresh and indulgent.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings
Calories 315 kcal

Ingredients
  

For the Cucumber and Red Onion Salad:

  • 2 cucumbers sliced
  • 1 red onion thinly sliced
  • 2 tbsp olive oil
  • 1 tbsp vinegar
  • 1 tsp honey
  • Salt and pepper to taste

For the Coffee Cupcakes:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 tbsp instant coffee granules
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract

Instructions
 

  • Slice cucumbers and red onion, toss together in a bowl.
  • Mix olive oil, vinegar, honey, salt, and pepper. Pour over vegetables.
  • For cupcakes, preheat oven to 350°F.
  • Mix dry ingredients: flour, sugar, cocoa powder, coffee, baking powder, and baking soda.
  • In a separate bowl, whisk milk, oil, eggs, and vanilla.
  • Combine wet and dry ingredients.
  • Spoon batter into a greased muffin tin.
  • Bake for 18-20 minutes or until a toothpick comes out clean.
  • Let cupcakes cool before serving with the salad.

Notes

Nutritional Values (Per Serving)

Calories: 315
Total Fat: 16g
Saturated Fat: 2g
Carbohydrates: 38g
Fiber: 3g
Protein: 4g

Vitamins and Minerals (Per Serving)

  • Vitamin A: 4%
  • Vitamin C: 15%
  • Iron: 8%
  • Calcium: 6%
  • Magnesium: 4%

Additional Notes/Tips

  • Don’t skip the honey in the salad—it’s the magic that balances the vinegar.
  • Cupcakes are best served slightly warm, paired with a cup of coffee (duh).
  • If you're feeling fancy, a dusting of powdered sugar on top of the cupcakes never hurts.