White Russian Cupcakes combine the rich flavors of vodka and espresso, creating a delightful treat that brings the beloved cocktail into a sweet form. These cupcakes are moist, fluffy, and topped with a luxurious Kahlúa-infused buttercream frosting, making them the perfect indulgence for parties or a cozy night in. With optional chocolate shavings for that elegant finish, these cupcakes are sure to impress your guests or satisfy your own sweet cravings.

Why You’ll Love This White Russian Cupcakes

There are several reasons to fall in love with these White Russian Cupcakes. First, they offer a unique twist on traditional desserts, incorporating flavors from the classic cocktail. Second, they are surprisingly easy to make, making them accessible even for beginner bakers. You’ll also enjoy the delightful combination of coffee liqueur and vodka, which makes these cupcakes stand out. Moreover, they are versatile, perfect for various occasions like birthdays, holidays, or casual gatherings. These cupcakes also cater to a vegetarian diet, ensuring everyone can enjoy them. Lastly, the best White Russian cupcake frosting elevates the cupcake experience, creating a treat you’ll want again and again.

Ingredients for White Russian Cupcakes

Gather these items:

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)

How to Make White Russian Cupcakes Step-by-Step

Step 1: Arrange oven racks in the upper and lower thirds and preheat the oven to 350°F. Line 22 cups in two standard 12-cup muffin tins with baking cup liners.
Step 2: In a large bowl, whisk together vodka, instant espresso, and 1/2 cup water. Add the cake mix, egg whites, and vegetable oil. Vigorously whisk the mixture for 2 to 3 minutes until fully combined.
Step 3: Fill each prepared cupcake liner two-thirds full with batter. Bake the cupcakes for 18 to 20 minutes, rotating the tins halfway through baking to ensure even cooking. Check doneness by inserting a tester into the center; it should come out clean.
Step 4: Remove cupcakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to wire racks to cool completely.
Step 5: Gently whisk the confectioners’ sugar in a large bowl to break up any clumps and ensure a smooth frosting.
Step 6: Using a stand mixer fitted with the paddle attachment, beat the unsalted butter on medium-high speed until 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 sides of the bowl as needed.
Step 7: Mix in Kahlúa, heavy cream, vanilla extract, and kosher salt. Beat on medium-high speed until the frosting is fluffy and smooth, about 3 to 4 minutes.
Step 8: Transfer the buttercream frosting to a piping bag fitted with a large star tip. Pipe frosting generously onto each cooled cupcake.
Step 9: Sprinkle the cupcakes with chocolate shavings for added texture and decoration.

Pro Tips for the Best White Russian Cupcakes

Keep these in mind:

Use room temperature ingredients for a smoother batter and frosting.
Be careful not to overmix the batter; mix just until combined for light and fluffy cupcakes.
Experiment with flavored vodka or different coffee liqueurs for unique spins on your homemade White Russian Cupcakes.
These cupcakes are perfect for parties or a sophisticated dessert treat.

Best Ways to Serve White Russian Cupcakes

There are many delightful ways to serve your White Russian Cupcakes. Pair them with a rich cup of coffee to enhance the coffee flavors or with a scoop of vanilla ice cream for a luxurious dessert experience. You might also consider serving them alongside a dessert platter featuring other White Russian inspired dessert treats for a themed gathering.

White Russian Cupcakes: 22 Irresistible Dessert Treats - White Russian Cupcakes - main visual representation

How to Store and Reheat White Russian Cupcakes

To store your White Russian Cupcakes, place them in an airtight container and keep them in the refrigerator for up to five days. If you want to enjoy them warm, simply microwave them for about 10 seconds to bring back their soft texture. This method is also great for meal prep, ensuring your sweet treats are always ready to indulge in!

Frequently Asked Questions About White Russian Cupcakes

What’s the secret to perfect White Russian Cupcakes?

The secret lies in using high-quality ingredients like real Kahlúa and fresh eggs. Also, ensure that you don’t overbake them; keeping an eye on the timer is crucial for perfectly moist cupcakes.

Can I make White Russian Cupcakes ahead of time?

Absolutely! You can bake these cupcakes a day in advance. Just store them in an airtight container and frost them right before serving for the best texture and flavor.

How do I avoid common mistakes with White Russian Cupcakes?

To avoid common mistakes, make sure to measure your ingredients accurately and follow the baking times closely. Overmixing can lead to dense cupcakes, so mix just until combined.

Variations of White Russian Cupcakes You Can Try

If you’re feeling adventurous, consider trying these variations:
1. Swap the vodka for flavored vodka, like vanilla or caramel, for a different twist.
2. Add a layer of chocolate ganache between the cupcake and frosting for extra richness.
3. Create a gluten-free version using a gluten-free cake mix while keeping all other ingredients the same.
4. For a fun twist, consider making mini versions of these cupcakes for bite-sized delights at parties.

White Russian Cupcakes: 22 Irresistible Dessert Treats - White Russian Cupcakes - additional detail

For more delicious dessert ideas, check out our Cheesecake Cupcakes or Pumpkin Dream Cupcakes. If you’re looking for a savory option, try our Healthy Sloppy Joes for a balanced meal.

Enjoy your baking adventure with these White Russian Cupcakes!

White Russian Cupcakes: 22 Irresistible Dessert Treats

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Author: Margaret
Total Time: 40 minutes
Yield: 22 cupcakes 1x
Diet: Vegetarian

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Description

Indulge in these decadent White Russian Cupcakes, combining the rich flavors of vodka and espresso in a moist white cake base, topped with a luscious Kahlúa-infused buttercream frosting and optional chocolate shavings for an elegant finish.

Ingredients

Scale

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)

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Instructions

Arrange oven racks in the upper and lower thirds and preheat the oven to 350°F. Line 22 cups in two standard 12-cup muffin tins with baking cup liners.
In a large bowl, whisk together vodka, instant espresso, and 1/2 cup water. Add the cake mix, egg whites, and vegetable oil. Vigorously whisk the mixture for 2 to 3 minutes until fully combined.
Fill each prepared cupcake liner two-thirds full with batter. Bake the cupcakes for 18 to 20 minutes, rotating the tins halfway through baking to ensure even cooking. Check doneness by inserting a tester into the center; it should come out clean.
Remove cupcakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to wire racks to cool completely.
Gently whisk the confectioners’ sugar in a large bowl to break up any clumps and ensure a smooth frosting.
Using a stand mixer fitted with the paddle attachment, beat the unsalted butter on medium-high speed until 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 sides of the bowl as needed.
Mix in Kahlúa, heavy cream, vanilla extract, and kosher salt. Beat on medium-high speed until the frosting is fluffy and smooth, about 3 to 4 minutes.
Transfer the buttercream frosting to a piping bag fitted with a large star tip. Pipe frosting generously onto each cooled cupcake.
Sprinkle the cupcakes with chocolate shavings for added texture and decoration.