Description
These White Russian Cupcakes are a delightful twist on the classic cocktail, combining the rich flavors of vodka, espresso, and Kahlúa in a moist white cake base topped with a creamy buttercream frosting. Perfect for parties or special occasions, these cupcakes offer an elegant and boozy dessert experience.
Ingredients
Scale
Cupcakes
- 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
Buttercream Frosting
- 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)
Instructions
- Prepare Oven and Baking Cups: 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 Cupcake 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 Frosting Sugar: Gently whisk the confectioners’ sugar in a large bowl to break up any clumps and ensure a smooth frosting texture.
- Make Buttercream Frosting: 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.
- Frost 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
- Ensure the cupcakes are completely cool before frosting to prevent the buttercream from melting.
- Use a gentle whisking technique for the confectioners’ sugar to avoid creating a powder cloud.
- Chocolate shavings add a nice textural contrast and a hint of chocolate flavor but can be omitted if preferred.
- For a non-alcoholic version, substitute vodka and Kahlúa with coffee-flavored syrups.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 310 kcal
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 35 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 45 mg
