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
Scale
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.
