Why Make This Recipe
White Russian Cupcakes combine the beloved flavors of the classic cocktail into a fun and delicious dessert. They are perfect for celebrations, parties, or simply treating yourself. The combination of vodka, Kahlúa, and coffee provides a unique twist that will impress your guests and elevate any gathering. Plus, who wouldn’t enjoy a sweet cupcake with a little kick?
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 (345 g) confectioners’ sugar
- 1 1/2 cups (3 sticks) 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
- Arrange racks in the upper and lower thirds of your oven, then preheat it to 350°F. Line 22 cups of two standard 12-cup muffin tins with baking liners to prepare for the batter.
- 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, and whisk vigorously for 2 to 3 minutes until the batter is smooth.
- Fill each prepared cup two-thirds full with the batter. Bake the cupcakes for 18 to 20 minutes, rotating the tins from top to bottom halfway through to ensure even baking. Use a tester to check doneness – it should come out clean.
- Let the cupcakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
- Gently whisk the confectioners’ sugar in a large bowl to break up any clumps and ensure a smooth frosting texture.
- Using a stand mixer fitted with the paddle attachment, beat the unsalted butter on medium-high speed until it’s light and fluffy, about 2 to 3 minutes.
- Gradually add the confectioners’ sugar in two batches, beating on low speed after each addition and scraping down the bowl’s sides as needed.
- Mix in the Kahlúa, heavy cream, pure vanilla extract, and kosher salt. Beat on medium-high speed until the frosting is fluffy and smooth, about 3 to 4 minutes.
- Transfer the buttercream to a piping bag fitted with a large star tip. Pipe frosting onto the cooled cupcakes. Optionally, sprinkle chocolate shavings on top for added decoration and flavor.
How to Serve White Russian Cupcakes
These cupcakes are great served as dessert or enjoyed with coffee for an afternoon treat. They pair wonderfully with a scoop of ice cream or a drizzle of chocolate sauce for extra indulgence.
How to Store White Russian Cupcakes
Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to a week. If you want to make them ahead of time, consider freezing the cupcakes without frosting. Thaw and frost when ready to serve.
Tips to Make White Russian Cupcakes
- Ensure that your butter is at room temperature for a smoother frosting texture.
- Use fresh instant espresso for the best coffee flavor.
- Don’t skip the chocolate shavings; they add a nice touch both in flavor and presentation.
Variation
For a non-alcoholic version, replace the vodka and Kahlúa with coffee and a splash of flavored syrup that mimics the drink’s flavor.
FAQs
Can I use boxed cake mix instead of homemade cake?
Yes, using a boxed cake mix makes this recipe quick and easy.
Can these cupcakes be made ahead of time?
Absolutely! You can bake them a few days in advance and store them properly until you are ready to frost and serve.
What can I use instead of Kahlúa?
If you prefer, you can substitute Kahlúa with a coffee-flavored syrup or even a little coffee mixed with sugar to keep the flavor profile similar.
White Russian Cupcakes
Delicious cupcakes inspired by the classic White Russian cocktail, combining flavors of vodka, Kahlúa, and coffee.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 22 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: None
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 (345 g) confectioners’ sugar
- 1 1/2 cups (3 sticks) 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 your oven to 350°F and line muffin tins with baking liners.
- In a large bowl, whisk together vodka, instant espresso, and 1/2 cup water.
- Add white cake mix, egg whites, and vegetable oil, whisking for 2-3 minutes until smooth.
- Fill each muffin cup two-thirds full with batter and bake for 18-20 minutes, rotating tins halfway through.
- Let the cupcakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For frosting, whisk confectioners’ sugar in a bowl to remove clumps.
- In a stand mixer, beat unsalted butter on medium-high speed until light and fluffy (2-3 minutes).
- Gradually add confectioners’ sugar, beating on low speed and scraping the bowl’s sides as needed.
- Mix in Kahlúa, heavy cream, vanilla extract, and kosher salt, beating until fluffy (3-4 minutes).
- Pipe frosting onto cooled cupcakes and optionally sprinkle with chocolate shavings.
Notes
Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. For longer storage, freeze unfrosted cupcakes. Let thaw before frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cupcakes, dessert, White Russian, alcohol-infused, baking