Name: White Russian Cupcakes Recipe
Prep time: 20 min
Cook time: 20 min
Total time: PT-489380H4M8S
Cuisine: American
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; 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; 1/2 cup chocolate shavings (optional)

Jump to Recipe· 4.5 from 125 reviews

If you’re a fan of cocktails and cupcakes, you’re in for a treat! Today, I’m sharing my all-time favorite White Russian Cupcakes Recipe, which combines the boozy charm of a classic White Russian cocktail with the irresistible fluffiness of cupcakes. I absolutely love how these cupcakes turn out—moist, subtly boozy, and topped with a dreamy Kahlúa-infused buttercream. Whether you’re baking for a party or just want to wow your friends, this recipe will make you the cupcake hero of the kitchen!

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Why You’ll Love This Recipe

Cocktail-Inspired Flavor: You get all the rich Kahlúa and espresso notes without the extra calories.
Perfectly Moist Cupcakes: The vodka and oil combo creates cupcakes that stay tender and soft.
Showstopper Presentation: That swirled buttercream with chocolate shavings is always a crowd-pleaser.
Great for Any Occasion: Whether it’s a birthday, brunch, or casual get-together, these cupcakes fit right in.

The image shows several cupcakes arranged closely together on a white marbled surface. Each cupcake has two layers: a dense, golden-brown cake base and a thick swirl of light beige cream frosting on top. The frosting is piped in a spiral pattern, rising to a peak in the center. Dark chocolate shavings are scattered generously over the frosting, adding texture and contrast. The cupcakes are well-lit, showing the soft texture of the frosting and the crumbly surface of the cake. Photo taken with an iphone --ar 2:3 --v 7 - White Russian Cupcakes, White Russian Cocktails, Kahlúa Cupcakes, Boozy Cupcake Recipes, Easy Cocktail-Inspired Dessert

Ingredients You’ll Need

The magic of this White Russian Cupcakes Recipe comes from ingredients that balance cocktail flavors with classic baking essentials. Using instant espresso gives just the right coffee kick without extra bitterness, and the Kahlúa in the frosting adds that authentic feel. When shopping, look for good quality butter and real vanilla to boost flavor depth.

Flat lay of a simple white ceramic bowl of white cake mix powder, three whole brown eggs with clean shells, a small white bowl of clear vodka, a small white bowl of dark instant espresso granules, a small white bowl of golden vegetable oil, a small white bowl of smooth unsalted butter cut into cubes, a small white bowl of fine white confectioners’ sugar, a small white bowl of dark amber Kahlúa liqueur, a small white bowl of thick heavy cream, a small white bowl of pale vanilla extract, a small white bowl of flaky kosher salt, and a small white bowl of delicate dark chocolate shavings, all ingredients fresh and natural, arranged symmetrically in perfect proportions in a professional flat lay taken with natural lighting and an iPhone, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - White Russian Cupcakes, White Russian Cocktails, Kahlúa Cupcakes, Boozy Cupcake Recipes, Easy Cocktail-Inspired Dessert

Vodka: Provides tenderness and just a hint of that classic cocktail edge without an overpowering alcohol taste.
Instant espresso: Adds a rich coffee flavor that complements the Kahlúa beautifully.
Duncan Hines white cake mix: A quick base that keeps things simple but reliable.
Egg whites: Make the cupcakes lighter without adding too much richness.
Vegetable oil: Keeps the cupcakes moist and tender.
Confectioners’ sugar: For that fluffy, smooth buttercream texture.
Unsalted butter: Room temperature butter whips up beautifully for frosting.
Kahlúa: The star ingredient that brings the White Russian cocktail vibe.
Heavy cream: Adds creaminess to the buttercream frosting.
Pure vanilla extract: Enhances sweetness and depth.
Kosher salt: Balances the sweetness in frosting perfectly.
Chocolate shavings (optional): Adds a delightful texture and a little extra indulgence on top.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile the White Russian Cupcakes Recipe is. You can easily tweak it to suit different tastes or dietary needs—plus, adding your own twist is half the fun when baking at home.

Alcohol-free version: I’ve swapped vodka and Kahlúa for coffee and coffee extract in some batches, and my kids loved it just as much.
Chocolate lovers’ twist: Adding cocoa powder to the batter and frosting amps up the chocolate, making it richer and decadently flavorful.
Dairy-free alternative: Using vegan butter and coconut cream instead of dairy butter and heavy cream works surprisingly well here.
Seasonal spins: A sprinkle of cinnamon or nutmeg in the batter adds cozy holiday vibes I adore during winter months.

How to Make White Russian Cupcakes Recipe

Step 1: Prep Your Oven and Pans

Start by positioning your oven racks in the upper and lower thirds and preheat to 350°F. Lining two 12-cup muffin tins with liners is key—this recipe makes 22 cupcakes, so you’ll fill almost all the cups. I always line my pans because it makes cleanup a breeze and helps the cupcakes release easily.

Step 2: Whisk Together the Batter

In a large bowl, whisk the vodka, instant espresso, and 1/2 cup water until combined. Then add your white cake mix, egg whites, and vegetable oil. I like to vigorously whisk for 2-3 minutes here to get a nice smooth batter with no lumps. You’ll notice the batter is a bit thin—that’s perfect! It bakes up so tender and moist.

Step 3: Bake and Cool

Fill the cupcake liners about two-thirds full. Bake for about 18-20 minutes, but go ahead and insert a toothpick or tester a couple minutes before to check doneness—it should come out clean or with just a few crumbs. A trick I use is rotating the pans halfway through baking to make sure they bake evenly. Once baked, let them cool in the pans for 10 minutes, then move them to wire racks to cool completely before frosting.

Step 4: Whip Up That Kahlúa Buttercream

This frosting is what makes these cupcakes unforgettable. Start by whisking the confectioners’ sugar to break up any clumps—that way it whips smoothly. Then beat the butter on medium-high speed until light and fluffy (about 2-3 minutes). Add the sugar in two parts, beating on low speed each time and scraping down the bowl, which ensures no grit. Next, pour in the Kahlúa, heavy cream, vanilla extract, and kosher salt and beat on medium speed until fluffy and velvety.

Step 5: Frost and Garnish

Transfer the buttercream to a piping bag fitted with a large star tip, and swirl it beautifully on each cupcake. If you want to get fancy (like I do for special occasions), sprinkle some chocolate shavings on top to add a touch of elegance and texture.

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Pro Tips for Making White Russian Cupcakes Recipe

Use Room Temperature Ingredients: I always make sure my butter and cream are at room temp before frosting; it whips up smoother and fluffier that way.
Don’t Overmix Batter: Vigorous whisking for a couple minutes is great, but once combined, stop to avoid dense cupcakes.
Rotate Muffin Tins During Bake: This little trick helps prevent uneven baking and ensures every cupcake rises nicely.
Pipe with a Star Tip: The large star tip makes frosting look professional and holds up well, which impresses every time.

How to Serve White Russian Cupcakes Recipe

The image shows seven cupcakes on a white marbled surface. Each cupcake has two layers: the bottom layer is a soft, light brown cake with a slightly rough texture, and the top layer is a thick swirl of creamy white frosting. The frosting is decorated with small, thin pieces of dark chocolate sprinkled all over. One cupcake is shown from the side with a bite taken out, revealing the clear division between the cake and frosting layers. The cupcakes are arranged in a close group with chocolate pieces scattered around them. photo taken with an iphone --ar 2:3 --v 7 - White Russian Cupcakes, White Russian Cocktails, Kahlúa Cupcakes, Boozy Cupcake Recipes, Easy Cocktail-Inspired Dessert

Garnishes

For me, the chocolate shavings on top add that perfect finishing touch—they give a nice texture contrast and look stunning without being fussy. If you want to jazz it up for a party, try sprinkling edible gold dust or tiny chocolate-covered espresso beans. I’ve even added a small drizzle of coffee liqueur glaze on some to double down on flavor.

Side Dishes

I often serve these cupcakes alongside a rich cup of coffee or an espresso martini to echo the flavors. If you’re having a brunch or gathering, fresh berries or a simple citrus salad can lighten the palate nicely. Sometimes I even pair them with a small cheese plate—surprisingly good combo!

Creative Ways to Present

For birthdays or holiday parties, I like arranging these cupcakes on a tiered stand and adding cocktail stirrers for that White Russian vibe. Another fun idea is serving them in mini martini glasses for a dramatic effect. I’ve even wrapped individual cupcakes in clear treat bags tied with a ribbon when gifting them—it always gets compliments!

Make Ahead and Storage

Storing Leftovers

I usually store leftover cupcakes in an airtight container in the fridge to keep the buttercream fresh. They last beautifully for about 3-4 days this way. Before serving, I take them out about 30 minutes ahead so the frosting softens to just the right texture.

Freezing

Freezing works wonders if you want to prepare in advance! I freeze the unfrosted cupcakes in a single layer on a baking sheet, then transfer them to a freezer bag. When ready, thaw completely and frost as usual. You can also freeze fully frosted cupcakes, but I recommend placing them in a box with plenty of space so the frosting doesn’t get smushed.

Reheating

If the cupcakes feel a bit cold or firm from the fridge or freezer, pop them in the microwave for 10-15 seconds to gently warm them up—this really revives their softness. Just be careful not to overheat, or the frosting might melt.

FAQs

Can I make White Russian Cupcakes Recipe without alcohol?

Absolutely! You can substitute vodka with water or milk and replace Kahlúa with coffee extract or brewed espresso for a non-alcoholic version. The cupcakes will still have that delightful coffee flavor without the booze.
How do I avoid soggy cupcakes?

Make sure not to overfill the cupcake liners and bake them fully until a tester comes out clean. Also, don’t frost while cupcakes are still warm; always cool completely to keep the texture just right.
Can I use homemade cake batter instead of boxed mix?

Yes! While I love the convenience of the cake mix, a white cake batter you trust will work beautifully. Just make sure to incorporate the vodka and espresso liquids as the recipe directs.
What’s the best way to pipe the frosting?

I recommend using a piping bag with a large star tip for easy swirling and great presentation. If you don’t have one, you can use a spatula for a rustic look—it’s delicious either way!

Final Thoughts

This White Russian Cupcakes Recipe has been a game-changer in my baking repertoire—I discovered it when looking for a fun way to combine my love of cocktails and desserts. My family goes crazy for these, and I promise you will too. They’re approachable to make, look beautiful, and offer a uniquely boozy yet balanced flavor that feels special. So next time you want to impress with something a little different, give this recipe a shot—you’ll thank me later!