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White Russian Cupcakes

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Delicious cupcakes inspired by the classic White Russian cocktail, combining flavors of vodka, Kahlúa, and coffee.

Ingredients

Scale
  • 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

  1. Preheat your oven to 350°F and line muffin tins with baking liners.
  2. In a large bowl, whisk together vodka, instant espresso, and 1/2 cup water.
  3. Add white cake mix, egg whites, and vegetable oil, whisking for 2-3 minutes until smooth.
  4. Fill each muffin cup two-thirds full with batter and bake for 18-20 minutes, rotating tins halfway through.
  5. Let the cupcakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  6. For frosting, whisk confectioners’ sugar in a bowl to remove clumps.
  7. In a stand mixer, beat unsalted butter on medium-high speed until light and fluffy (2-3 minutes).
  8. Gradually add confectioners’ sugar, beating on low speed and scraping the bowl’s sides as needed.
  9. Mix in Kahlúa, heavy cream, vanilla extract, and kosher salt, beating until fluffy (3-4 minutes).
  10. 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

Keywords: cupcakes, dessert, White Russian, alcohol-infused, baking

Find it online: https://surgerecipes.com/white-russian-cupcakes/

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