Imagine biting into a cupcake that combines the indulgence of dessert with the sophisticated flavors of your favorite cocktail. White Russian Cupcakes are a decadent treat inspired by the classic drink made with vodka, Kahlúa, and cream. These cupcakes are rich, moist, and topped with a fluffy Kahlúa buttercream frosting that’s sure to be the star of any gathering. Whether you’re baking for a party or simply want to treat yourself, this recipe will impress every guest with its bold flavor and elegant presentation.

Why You’ll Love White Russian Cupcakes

• Boozy and Fun: With hints of vodka and coffee liqueur, these cupcakes are perfect for adults who love dessert with a twist.
• Easy to Make: Using a cake mix as the base, this recipe takes the guesswork out of baking.
• Crowd-Pleaser: These cupcakes are visually stunning and packed with flavor, making them perfect for special occasions.
• Customizable: You can adjust the alcohol content, switch up the toppings, or even make a non-alcoholic version.

Ingredients You’ll Need

Cupcake Ingredients

• 1/2 cup vodka
• 2 tablespoons instant espresso
• 1/2 cup water
• 1 (15.25-ounce) box Duncan Hines white cake mix
• 3 large egg whites
• 1/2 cup vegetable oil

Buttercream Frosting Ingredients

• 3 cups (345 g) confectioners’ sugar
• 1 1/2 cups (3 sticks) unsalted butter, room temperature
• 1/3 cup Kahlúa
• 3 tablespoons heavy cream, room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1/2 teaspoon kosher salt
• 1/2 cup chocolate shavings (optional, for garnish)

Step-by-Step Instructions

1. Prepare the Cupcakes

Step 1: Preheat the Oven

• Arrange the racks in the upper and lower thirds of your oven. Preheat it to 350°F.
• Line 22 muffin cups in two 12-cup muffin tins with baking liners.

Step 2: Mix the Batter

• In a large mixing bowl, whisk together vodka, instant espresso, and 1/2 cup water.
• Add the cake mix, egg whites, and vegetable oil to the bowl. Whisk vigorously for 2–3 minutes until the mixture is smooth and well combined.

Step 3: Fill the Cups

• Fill each cupcake liner about two-thirds full with the batter. Be careful not to overfill, as the batter will rise during baking.

Step 4: Bake the Cupcakes

• Bake the cupcakes for 18–20 minutes, rotating the tins top to bottom halfway through baking.
• Use a toothpick to check for doneness; the cupcakes are ready when the toothpick comes out clean.
• Let the cupcakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

2. Make the Kahlúa Buttercream Frosting

Step 1: Prep the Confectioners’ Sugar

• In a large bowl, gently whisk the confectioners’ sugar to break up any clumps.

Step 2: Beat the Butter

• In the large bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and fluffy, about 2–3 minutes.

Step 3: Add the Sugar

• Add the confectioners’ sugar in two batches, beating on low speed after each addition. Scrape down the sides of the bowl to ensure everything is well mixed.

Step 4: Add the Liquid Ingredients

• Add the Kahlúa, heavy cream, vanilla extract, and kosher salt to the butter mixture.
• Beat on medium-high speed for 3–4 minutes until the frosting is fluffy, smooth, and fully combined.

3. Assemble the Cupcakes

Step 1: Transfer the Frosting

• Scoop the frosting into a piping bag fitted with a large star tip.

Step 2: Frost the Cupcakes

• Pipe the frosting onto the cooled cupcakes in a swirl pattern, starting from the outer edge and working your way to the center.

Step 3: Add Garnishes

• Sprinkle the frosted cupcakes with chocolate shavings for an extra touch of elegance (optional).

Nutritional Information

Note: Nutritional values are approximate and may vary based on ingredients used.

Tips for Perfect White Russian Cupcakes

1. Use High-Quality Ingredients

• Opt for good-quality vodka and Kahlúa for the best flavor. Since these ingredients are central to the recipe, their quality will shine through in the finished cupcakes.

2. Don’t Overmix the Batter

• Overmixing can lead to dense cupcakes. Whisk just until the ingredients are combined and smooth.

3. Let Cupcakes Cool Completely

• Always let the cupcakes cool completely before frosting them. Warm cupcakes will cause the frosting to melt and slide off.

4. Customize the Garnish

• If you don’t have chocolate shavings, try topping the cupcakes with espresso powder, cocoa powder, or chocolate sprinkles.

5. Make Ahead for Convenience

• You can bake the cupcakes a day ahead and store them in an airtight container. Frost them on the day of serving for maximum freshness.

Creative Ways to Serve White Russian Cupcakes

1. Cocktail Pairing: Serve these cupcakes alongside actual White Russian cocktails for a themed dessert experience.
2. Birthday Treat: These cupcakes make a unique and fun adult birthday dessert.
3. Holiday Desserts: Add them to your holiday spread for a festive, boozy treat.
4. Coffee Lover’s Delight: Pair them with an espresso martini or a cup of strong coffee.

FAQs About White Russian Cupcakes

1. Can I make these cupcakes without alcohol?

Yes! Replace the vodka with water and the Kahlúa with coffee or coffee-flavored syrup for a non-alcoholic version.

2. Can I freeze the cupcakes?

You can freeze the unfrosted cupcakes for up to 3 months. Wrap them tightly in plastic wrap and store in an airtight container. Frost them after thawing.

3. What can I use instead of Kahlúa?

Any coffee-flavored liqueur will work as a substitute for Kahlúa. You can also use coffee concentrate for a non-alcoholic alternative.

4. How do I store the cupcakes?

Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving.

5. Can I use a different cake mix?

Yes! While a white cake mix works best for this recipe, you can experiment with yellow or vanilla cake mixes for a slightly different flavor.

6. How do I make the frosting thicker?

If the frosting is too thin, add more confectioners’ sugar, one tablespoon at a time, until it reaches your desired consistency.

Why You Should Try White Russian Cupcakes

White Russian Cupcakes are more than just a dessert—they’re an experience. Combining the bold flavors of vodka and coffee liqueur with a moist cake and creamy buttercream frosting, these cupcakes are a sophisticated treat that stands out from the crowd. Whether you’re hosting a party or treating yourself, these boozy cupcakes are guaranteed to be a hit.

Call to Action

Ready to impress your guests with these delicious, boozy cupcakes? Gather your ingredients, preheat your oven, and whip up a batch of White Russian Cupcakes today! Don’t forget to share your creations with friends and family—they’ll be asking for the recipe in no time.

Merry

Best White Russian Cupcakes: Quick Cocktail-Inspired Dessert

If you love the classic White Russian cocktail, you’re going to adore these White Russian Cupcakes! They’re rich, moist, and packed with the bold flavors of vodka and Kahlúa, perfectly balanced by a fluffy and decadent Kahlúa buttercream frosting. Whether you’re celebrating a special occasion, hosting a party, or simply want to treat yourself to something unique, these cupcakes are sure to impress. Top them with chocolate shavings for an elegant finishing touch that’ll make your dessert table shine!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 22 cupcakes

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

  

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Cupcake Ingredients

• 1/2 cup vodka
• 2 tablespoons instant espresso
• 1/2 cup water
• 1 15.25-ounce Duncan Hines white cake mix
• 3 large egg whites
• 1/2 cup vegetable oil

Buttercream Frosting Ingredients

• 3 cups 345 g confectioners’ sugar
• 1 1/2 cups 3 sticks unsalted butter, room temperature
• 1/3 cup Kahlúa
• 3 tablespoons heavy cream room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1/2 teaspoon kosher salt
• 1/2 cup chocolate shavings optional, for garnish

Method

 

1. Preheat the Oven
2. Arrange the oven racks in the upper and lower thirds. Preheat the oven to 350°F.
3. Line 22 muffin cups with paper liners.
4. Prepare the Batter
5. In a large mixing bowl, whisk together vodka, instant espresso, and 1/2 cup water until combined.
6. Add the cake mix, egg whites, and vegetable oil. Whisk vigorously for 2–3 minutes until smooth.
7. Fill the Cupcake Liners
8. Fill the cupcake liners two-thirds full with the batter. Be careful not to overfill.
9. Bake
10. Bake for 18–20 minutes, rotating the tins halfway through.
11. Check for doneness by inserting a toothpick into the center of a cupcake—it should come out clean.
12. Let the cupcakes cool in the tins for 10 minutes, then transfer them to a wire rack to cool completely.
13. Prep the Confectioners’ Sugar
14. Gently whisk the confectioners’ sugar in a large bowl to break up any clumps.
15. Cream the Butter
16. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for 2–3 minutes, until light and fluffy.
17. Add Sugar and Liquids
18. Gradually add the confectioners’ sugar in two batches, beating on low speed after each addition. Scrape down the sides of the bowl.
19. Add the Kahlúa, heavy cream, vanilla extract, and kosher salt. Beat on medium-high speed for 3–4 minutes, until the frosting is smooth and fluffy.
20. Prepare for Piping
21. Scoop the frosting into a piping bag fitted with a large star tip.
22. Assemble the Cupcakes
23. Frost the Cupcakes
24. Pipe the frosting onto the cooled cupcakes in a swirl pattern. Start from the outer edge and work your way to the center.
25. Add Garnishes
26. Sprinkle the frosted cupcakes with chocolate shavings for an elegant finish.
27. Serve
28. Enjoy these delicious cupcakes immediately, or store them for later!

Notes

• • Make-Ahead Option: You can bake the cupcakes a day in advance and store them in an airtight container. Frost them just before serving for maximum freshness.
  • Non-Alcoholic Version: Replace vodka with water and Kahlúa with coffee or coffee-flavored syrup for a kid-friendly or alcohol-free version.
  • Storing Leftovers: Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving.
  • Freezing Tip: You can freeze the unfrosted cupcakes for up to 3 months. Wrap them tightly in plastic wrap and thaw at room temperature before frosting.
  • Chocolate Garnish Alternative: If you don’t have chocolate shavings, try topping with cocoa powder, espresso powder, or chocolate sprinkles.

 

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