Imagine biting into a moist, tender cupcake infused with the bold flavors of vodka, espresso, and Kahlúa, crowned with luscious, boozy buttercream that tastes like a dessert cocktail come to life. This White Russian Cupcakes Recipe captures all the delights of the classic White Russian drink, transformed into a fun and indulgent treat. Whether you’re looking to impress at a party or just crave a grown-up cupcake with a kick, this recipe is a total winner that brings sophistication and joy to your baking adventures.
Ingredients You’ll Need
These ingredients are straightforward but absolutely essential. Each one plays a crucial role in delivering that perfect balance of flavor, texture, and moisture that makes White Russian Cupcakes so irresistible.
- 1/2 cup vodka: Adds a subtle boozy depth reminiscent of the White Russian cocktail.
- 2 Tbsp instant espresso: Infuses a rich coffee note that complements the vodka beautifully.
- 1 (15.25-oz.) Duncan Hines white cake mix: Provides the light and airy cake base that’s perfect for soaking in the flavors.
- 3 large egg whites: Help create a tender crumb without overpowering the taste.
- 1/2 cup vegetable oil: Keeps the cupcakes moist and soft.
- 3 cups (345 g) confectioners’ sugar: Sweetens the frosting and gives it smooth, silky texture.
- 1 1/2 cups (3 sticks) unsalted butter, room temperature: The rich foundation for the creamy buttercream.
- 1/3 cup Kahlúa: Adds that signature coffee liqueur flavor making these cupcakes uniquely delightful.
- 3 Tbsp heavy cream, room temperature: Ensures the frosting is light and spreadable.
- 1 1/2 tsp pure vanilla extract: Brings warmth and enhances all the other flavors.
- 1/2 tsp kosher salt: Balances the sweetness perfectly.
- 1/2 cup chocolate shavings (optional): Adds a touch of chocolaty luxury on top.
How to Make White Russian Cupcakes Recipe
Step 1: Prepare Your Oven and Tins
Begin by arranging your oven racks in the upper and lower thirds, then preheat to 350°F. Line 22 muffin cups with baking liners so that every cupcake bakes evenly and comes out with perfect shape.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the vodka, instant espresso, and 1/2 cup water until everything blends harmoniously. This mixture sets the flavorful foundation for the batter, ensuring that coffee and vodka notes shine through.
Step 3: Combine the Batter
Next, add the white cake mix, egg whites, and vegetable oil to the wet ingredients. Whisk vigorously for 2 to 3 minutes until the batter becomes smooth and silky. The egg whites add lightness, while the oil keeps the cupcakes wonderfully moist.
Step 4: Bake Your Cupcakes
Fill each prepared liner about two-thirds full with batter. Bake the cupcakes for 18 to 20 minutes, rotating the tins halfway through to guarantee even cooking. Use a toothpick or tester; once it comes out clean, your cupcakes are perfectly baked. Let them cool in the pans for 10 minutes and then transfer them to wire racks to cool completely.
Step 5: Prep the Frosting Sugar
Gently whisk the confectioners’ sugar in a large bowl to break up any clumps. This simple step makes your frosting silky smooth without lumps.
Step 6: Beat the Buttercream
Using a stand mixer with the paddle attachment, beat the unsalted butter on medium-high speed for 2 to 3 minutes until it’s light and airy. Then, add the confectioners’ sugar gradually in two batches, keeping the speed low and scraping the bowl sides as needed to ensure full incorporation.
Step 7: Flavor and Finish the Frosting
Mix in the Kahlúa, heavy cream, pure vanilla extract, and kosher salt. Beat on medium-high speed until fluffy and luscious, about 3 to 4 minutes. This frosting tastes just like a White Russian cocktail in its creamiest form.
Step 8: Frost the Cupcakes
Transfer the buttercream to a piping bag fitted with a large star tip and pipe swirls onto your cooled cupcakes. For an extra touch of elegance and flavor, sprinkle chocolate shavings on top – this simple addition takes your White Russian Cupcakes Recipe to the next level.
How to Serve White Russian Cupcakes Recipe
Garnishes
Chocolate shavings are classic, but you can also try espresso beans for an extra coffee crunch, or a light dusting of cocoa powder. These little touches make every bite a visual and flavor delight.
Side Dishes
Serve these cupcakes alongside a fresh fruit platter or a creamy vanilla ice cream. The contrast between the rich cupcakes and lighter sides creates a well-rounded dessert experience that will keep your guests asking for more.
Creative Ways to Present
For parties, arrange the cupcakes on a tiered stand or place each cupcake in a clear box tied with a satin ribbon for elegant individual gifts. You can also pair them with mini cocktail glasses of White Russian for an indulgent dessert-and-drink combo.
Make Ahead and Storage
Storing Leftovers
Keep leftover cupcakes in an airtight container at room temperature for up to 2 days to preserve their moisture and flavor. If you plan to store them longer, the refrigerator is best but bring them to room temperature before serving.
Freezing
You can freeze unfrosted cupcakes for up to 3 months. Wrap them individually in plastic wrap, then place in a freezer-safe bag. Thaw overnight in the refrigerator and frost just before serving for best texture.
Reheating
To warm your cupcakes, gently microwave for about 10 seconds or pop them in a low oven (300°F) for 5 minutes. This helps revive their softness but avoid overheating which can dry them out.
FAQs
Can I use a different cake mix instead of white?
While white cake mix works best for the clean, light canvas it provides, you can experiment with vanilla or even yellow cake mix. Just keep in mind the flavor balance might shift slightly.
What if I want these cupcakes alcohol-free?
You can omit the vodka and Kahlúa and replace them with coffee and vanilla extracts. The cupcakes will still be delicious, though less boozy.
How do I prevent my frosting from being too runny?
Make sure your butter and cream are at room temperature and beat the frosting long enough to achieve a fluffy texture. If it feels too soft, chill it briefly before piping.
Can I make these cupcakes gluten-free?
Yes! Use a gluten-free white cake mix and confirm your other ingredients are gluten-free. The rest of the recipe remains the same.
How do I get the chocolate shavings?
Use a vegetable peeler on a good-quality chocolate bar to create delicate shavings. Dark chocolate pairs especially well with the coffee and vodka flavors.
Final Thoughts
This White Russian Cupcakes Recipe is a showstopper that blends classic cocktail flavors into a delightful dessert you’ll want to bake again and again. Moist, flavorful, and crowned with the creamiest frosting, these cupcakes are perfect for celebrations or simply treating yourself. I absolutely encourage you to give them a whirl—you won’t regret it!
