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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!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 22 cupcakes
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

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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