If you have a soft spot for cocktail-inspired desserts, you are going to fall head over heels for this White Russian Cupcakes with Kahlúa and Espresso Frosting Recipe. Imagine the cozy richness of a White Russian cocktail captured perfectly in moist white cake cupcakes, topped with a silky espresso-infused Kahlúa frosting that’s both decadent and spirited. This recipe brings a touch of sophistication to your baking, blending coffee, vodka, and coffee liqueur into a cake that feels like a celebration in every bite. Whether you’re looking to impress guests or treat yourself, these cupcakes strike the perfect balance of adult sweetness and indulgent comfort.
Ingredients You’ll Need
The magic behind these cupcakes lies in simple, carefully chosen ingredients that each add their unique charm, texture, and flavor depth. From the vodka and espresso that awaken the batter to the rich buttercream enriched with Kahlúa, every component is key to delivering that unmistakable White Russian vibe.
- Vodka (1/2 cup): Adds the signature spirit taste reminiscent of the classic cocktail without overpowering the cupcakes.
- Instant espresso (2 Tbsp): Brings a robust coffee flavor that complements the Kahlúa perfectly.
- Duncan Hines white cake mix (15.25 oz.): Provides a tender, fluffy base that holds all the cocktail-inspired flavors beautifully.
- Egg whites (3 large): Lighten the batter, giving cupcakes a delicate crumb.
- Vegetable oil (1/2 cup): Keeps the cupcakes moist and soft.
- Confectioners’ sugar (3 cups or 345 g): Sweetens and smooths the frosting, creating a luscious texture.
- Unsalted butter (1 1/2 cups or 3 sticks, room temperature): The creamy base for the frosting adds richness and body.
- Kahlúa (1/3 cup): Intensifies the coffee liqueur flavor in the frosting, making each bite truly boozy and blissful.
- Heavy cream (3 Tbsp, room temperature): Lightens the frosting for a fluffy, spreadable consistency.
- Pure vanilla extract (1 1/2 tsp): Balances the flavors with a warm, sweet note.
- Kosher salt (1/2 tsp): Enhances the sweetness and deepens the chocolate-coffee flavors.
- Chocolate shavings (1/2 cup, optional): Adds a decorative touch and a hint of bittersweet crunch.
How to Make White Russian Cupcakes with Kahlúa and Espresso Frosting Recipe
Step 1: Prep Your Oven and Pans
Begin by arranging your oven racks in the upper and lower thirds, then preheat to 350°F. This setup ensures even airflow and consistent baking. Line 22 cupcake tins with liners so your batter is ready to go—this makes both baking and cleanup easier and helps the cupcakes release perfectly once baked.
Step 2: Combine the Wet and Dry Ingredients
In a large bowl, whisk together the vodka, instant espresso, and half a cup of water until fully blended. This is where the key cocktail flavors start to shine. Add the white cake mix, egg whites, and vegetable oil, then whisk vigorously for 2 to 3 minutes. The batter should be smooth and slightly fluffy, indicating that it’s well combined and aerated.
Step 3: Bake to Perfection
Fill each cupcake liner two-thirds full with batter — this ensures cupcakes will have enough room to rise without overflowing. Bake for 18 to 20 minutes, swapping the pans from top to bottom halfway through for even browning. Test doneness by inserting a toothpick or tester; it should come out clean. Let the cupcakes cool for 10 minutes in their pans before transferring them to wire racks to cool completely. This step is crucial so the frosting doesn’t melt.
Step 4: Prepare Your Frosting Base
While the cupcakes cool, lightly whisk the confectioners’ sugar in a large bowl to get rid of any lumps. A smooth, clump-free sugar ensures your frosting will be silky and velvety in texture.
Step 5: Whip the Butter Into Creaminess
Using a stand mixer fitted with a paddle attachment, beat the room-temperature unsalted butter on medium-high for 2 to 3 minutes until it’s fluffy and pale. This aeration is essential as it creates the creamy body that will support the frosting’s sweetness and flavor. Gradually add the confectioners’ sugar in two batches, mixing on low speed after each addition and scraping down the bowl sides to blend everything uniformly.
Step 6: Infuse the Frosting with Kahlúa and Espresso
Now the fun part: mix in the Kahlúa, heavy cream, vanilla extract, and kosher salt. Beat everything on medium-high for 3 to 4 minutes, or until the frosting is wonderfully light, airy, and smooth. The Kahlúa enriches the frosting with a complex, coffee-liqueur flavor that perfectly ties the whole recipe together.
Step 7: Assemble and Decorate
Fill a piping bag fitted with a large star tip with your luscious buttercream. Pipe generous swirls atop each cooled cupcake. For that final flourish, sprinkle with chocolate shavings if you have them — they add a subtle crunch and an elegant, chocolaty contrast. Your White Russian Cupcakes with Kahlúa and Espresso Frosting Recipe are now ready to steal the show!
How to Serve White Russian Cupcakes with Kahlúa and Espresso Frosting Recipe
Garnishes
To elevate your presentation, consider adding a few whole coffee beans or a dusting of cocoa powder over the frosting. These simple touches echo the espresso and Kahlúa flavors while making the cupcakes look irresistible. You can also experiment with white chocolate curls or edible gold flakes for a classy party-ready finish.
Side Dishes
White Russian Cupcakes with Kahlúa and Espresso Frosting Recipe shine on their own, but if you want to round out your dessert spread, pair them with fresh berries or a small cup of rich, dark coffee. A scoop of vanilla bean ice cream is also a delicious companion, bringing extra creaminess that enhances the cocktail-inspired flavors.
Creative Ways to Present
Try serving these cupcakes on a tiered dessert stand for a sophisticated look, or arrange them on a rustic wooden board with sprigs of mint or rosemary for an inviting vibe. For a fun twist, place them inside clear mini cupcake boxes tied with a ribbon to gift to friends or use as party favors. Each presentation makes these cupcakes feel special.
Make Ahead and Storage
Storing Leftovers
After baking and frosting, store your cupcakes in an airtight container at room temperature for up to two days. If your kitchen is warm, it’s better to refrigerate them. Just make sure to bring the cupcakes to room temperature before serving to enjoy the frosting’s full creaminess.
Freezing
You can freeze these cupcakes unfrosted by wrapping them individually in plastic wrap and placing them in a freezer-safe container. Freeze for up to 3 months. When you want to enjoy them, thaw overnight in the refrigerator and then add the espresso Kahlúa frosting fresh for best results.
Reheating
To revive cupcakes served at room temperature, use a microwave to warm them slightly for about 10 to 15 seconds. Avoid heating directly after frosting since warmth can cause it to melt and lose texture. Reheat only if you’re eating unfrosted cupcakes or plan to refrost them.
FAQs
Can I substitute the vodka for something else?
Absolutely! While vodka adds the White Russian authenticity, you can replace it with water or milk to keep the cupcake moist without the alcohol content. Just keep in mind the flavor profile will be less cocktail-like.
Is the Kahlúa necessary in the frosting?
Kahlúa gives the frosting its signature coffee-liqueur richness that makes this recipe special. If you prefer a non-alcoholic version, you can use strong brewed coffee or coffee syrup instead, but the taste will be slightly different.
How do I prevent the frosting from melting?
Make sure the cupcakes are completely cooled before frosting, and store the finished cupcakes in a cool environment. Frosting made with butter is sensitive to heat and will soften quickly at room temperature if it’s very warm.
Can I make smaller batches of this recipe?
Yes, this recipe scales well. Just be mindful to adjust baking time slightly if you change cupcake size or oven capacity. Smaller cupcakes might bake faster, so keep an eye on them.
What’s the best way to pipe the frosting?
A large star tip works beautifully to create classic swirls, but feel free to experiment with round or basketweave tips. The key is to hold the piping bag at a 90-degree angle for uniform frosting coverage.
Final Thoughts
There is something undeniably fun and sophisticated about baking up a batch of White Russian Cupcakes with Kahlúa and Espresso Frosting Recipe. It’s like having your favorite cocktail and dessert all in one. These cupcakes are perfect for parties, special occasions, or any time you want to add a little spirited joy to your day. So grab your ingredients, preheat that oven, and treat yourself to a dessert that’s as delightful to make as it is to eat.
Print
White Russian Cupcakes with Kahlúa and Espresso Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 22 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These White Russian Cupcakes combine the rich flavors of vodka, espresso, and Kahlúa in a moist white cake base, topped with a luscious coffee-infused buttercream frosting. Perfect for dessert lovers who enjoy a hint of cocktail flavor in their treats.
Ingredients
Cake Ingredients
- 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
Frosting Ingredients
- 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
Optional Garnish
- 1/2 cup chocolate shavings (optional)
Instructions
- Preheat and Prepare Pans: Arrange racks in the upper and lower thirds of your oven, then preheat it to 350°F. Line 22 cups of two standard 12-cup muffin tins with baking liners to prepare for the batter.
- Mix Cake Batter: 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, and whisk vigorously for 2 to 3 minutes until the batter is smooth.
- Bake Cupcakes: Fill each prepared cup two-thirds full with the batter. Bake the cupcakes for 18 to 20 minutes, rotating the tins from top to bottom halfway through to ensure even baking. Use a tester to check doneness – it should come out clean. Let the cupcakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
- Prepare Sugar: Gently whisk the confectioners’ sugar in a large bowl to break up any clumps and ensure a smooth frosting texture.
- Make Buttercream Base: Using a stand mixer fitted with the paddle attachment, beat the unsalted butter on medium-high speed until it’s light and fluffy, about 2 to 3 minutes. Gradually add the confectioners’ sugar in two batches, beating on low speed after each addition and scraping down the bowl’s sides as needed.
- Add Flavor to Frosting: Mix in the Kahlúa, heavy cream, pure vanilla extract, and kosher salt. Beat on medium-high speed until the frosting is fluffy and smooth, about 3 to 4 minutes.
- Decorate Cupcakes: Transfer the buttercream to a piping bag fitted with a large star tip. Pipe frosting onto the cooled cupcakes. Optionally, sprinkle chocolate shavings on top for added decoration and flavor.
Notes
- Use room temperature butter and cream for a smoother frosting consistency.
- Rotate cupcake tins halfway through baking to ensure even baking and prevent uneven rising.
- Check doneness with a toothpick or cake tester inserted in the center; it should come out clean or with a few moist crumbs.
- Alcohol in the recipe improves flavor but mostly bakes off during cooking; adjust or omit if desired for children or non-alcoholic versions.
- Chocolate shavings are optional but add a nice texture and complement the coffee and Kahlúa flavors.
