Description
Delightful cupcakes that blend the rich flavors of vodka, coffee, and cream, inspired by the classic cocktail.
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 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