Why Make This Recipe
White Russian Cupcakes are a fun twist on the classic cocktail. They blend the rich flavors of vodka, coffee, and cream into a delightful treat. Perfect for parties or a special dessert, these cupcakes will impress your friends and family. They are easy to make and are sure to be a hit with both dessert lovers and cocktail enthusiasts alike.
How to Make White Russian Cupcakes
Ingredients:
- 1/2 cup vodka
- 2 Tbsp instant espresso
- 1 (15.25-oz.) Duncan Hines white cake mix
- 3 large egg whites
- 1/2 cup vegetable oil
- 3 cups confectioners’ sugar
- 1 1/2 cups unsalted butter, room temperature
- 1/3 cup Kahlúa
- 3 Tbsp heavy cream, room temperature
- 1 1/2 tsp pure vanilla extract
- 1/2 tsp kosher salt
- 1/2 cup chocolate shavings (optional)
Directions:
- Preheat the oven to 350°F. Line 22 cups of two standard 12-cup muffin tins with baking liners.
- In a large bowl, whisk together the vodka, instant espresso, and 1/2 cup water until combined.
- Add the white cake mix, egg whites, and vegetable oil, whisking vigorously for 2 to 3 minutes until smooth.
- Fill each prepared cup two-thirds full with batter. Bake for 18 to 20 minutes, rotating tins halfway through.
- Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, whisk confectioners’ sugar to break up clumps. Beat the unsalted butter until light and fluffy (2-3 minutes).
- Gradually add confectioners’ sugar in batches.
- Mix in Kahlúa, heavy cream, vanilla extract, and kosher salt, beating until fluffy and smooth (3-4 minutes).
- Transfer frosting to a piping bag and pipe onto cooled cupcakes. Optionally, sprinkle with chocolate shavings.
How to Serve White Russian Cupcakes
Serve White Russian Cupcakes on a decorative platter. For a finishing touch, drizzle some chocolate sauce or add a dollop of whipped cream on top. They can be a delightful centerpiece for any dessert table.
How to Store White Russian Cupcakes
Store the cupcakes in an airtight container at room temperature for up to 3 days. If you want to keep them longer, place them in the fridge for up to a week. Just remember to let them come to room temperature before serving for the best taste.
Tips to Make White Russian Cupcakes
- Make sure the butter is at room temperature for easier mixing.
- Whisk the batter well to ensure it’s smooth and even.
- Don’t overfill the cupcake liners; two-thirds full is perfect to allow for rising.
- If frosting the cupcakes in advance, keep them in the fridge and let them sit out for a few minutes before serving.
Variation
You can try adding a splash of flavor like almond extract for a unique twist. You can also substitute chocolate cake mix instead of white for a richer flavor.
FAQs
1. Can I make these cupcakes alcohol-free?
Yes, you can replace the vodka and Kahlúa with strong coffee or espresso and omit the alcohol.
2. How can I make the frosting more stable?
Add a bit of cornstarch to the frosting mixture to help it hold its shape better.
3. Can I freeze these cupcakes?
Yes, you can freeze the unfrosted cupcakes for up to 3 months. Just ensure they are well-wrapped to prevent freezer burn. Frost them after thawing for the best results.
White Russian Cupcakes
- Total Time: 50 minutes
- Yield: 22 servings 1x
- Diet: Vegetarian
Description
Delightful cupcakes that blend the rich flavors of vodka, coffee, and cream, inspired by the classic cocktail.
Ingredients
- 1/2 cup vodka
- 2 Tbsp instant espresso
- 1 (15.25-oz.) Duncan Hines white cake mix
- 3 large egg whites
- 1/2 cup vegetable oil
- 3 cups confectioners’ sugar
- 1 1/2 cups unsalted butter, room temperature
- 1/3 cup Kahlúa
- 3 Tbsp heavy cream, room temperature
- 1 1/2 tsp pure vanilla extract
- 1/2 tsp kosher salt
- 1/2 cup chocolate shavings (optional)
Instructions
- Preheat the oven to 350°F. Line 22 cups of two standard 12-cup muffin tins with baking liners.
- In a large bowl, whisk together the vodka, instant espresso, and 1/2 cup water until combined.
- Add the white cake mix, egg whites, and vegetable oil, whisking vigorously for 2 to 3 minutes until smooth.
- Fill each prepared cup two-thirds full with batter. Bake for 18 to 20 minutes, rotating tins halfway through.
- Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, whisk confectioners’ sugar to break up clumps. Beat the unsalted butter until light and fluffy for 2-3 minutes.
- Gradually add confectioners’ sugar in batches.
- Mix in Kahlúa, heavy cream, vanilla extract, and kosher salt, beating until fluffy and smooth for 3-4 minutes.
- Transfer frosting to a piping bag and pipe onto cooled cupcakes. Optionally, sprinkle with chocolate shavings.
Notes
For a finishing touch, drizzle some chocolate sauce or add a dollop of whipped cream on top. Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg
Keywords: cupcakes, dessert, vodka, coffee, Kahlúa, White Russian, baking