White Russian Cupcakes
Indulge in the decadent flavors of a classic cocktail with these White Russian Cupcakes, the perfect treat for grown-up gatherings or when you’re craving something unique. Infused with the rich, velvety notes of coffee liqueur and vodka, these cupcakes bring a boozy twist to dessert. Each tender, fluffy bite is complemented by a luxurious buttercream frosting, also spiked with coffee liqueur and vodka for a double dose of indulgence. Easy to make in under 40 minutes, these 12 irresistible cupcakes combine the sophistication of a White Russian drink with the sweetness of a baked delight. Garnish them with a drizzle of liqueur or chocolate curls for an elegant finish. Perfect for cocktail parties, celebrations, or simply treating yourself, these White Russian Cupcakes are bound to impress!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1.5 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, softened
- 0.5 cups milk
- 3 tablespoons coffee liqueur (e.g., Kahlúa)
- 2 tablespoons vodka
- 1 teaspoon vanilla extract
- 2 count large eggs
- 1 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar
- 2 tablespoons coffee liqueur (for frosting)
- 1 tablespoon vodka (for frosting)
- 1 tablespoon heavy cream
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Mix in the eggs one at a time, followed by the vanilla extract.
In a small bowl, combine the milk, coffee liqueur, and vodka.
Alternately add the dry ingredients and the milk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
To make the frosting, beat the softened butter in a large bowl with a hand or stand mixer until fluffy.
Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
Mix in the coffee liqueur, vodka, and heavy cream. Beat until the frosting is smooth and creamy.
Using a piping bag or an offset spatula, frost the cooled cupcakes as desired.
Optional: Garnish with a light drizzle of coffee liqueur or chocolate curls for extra flair.
Nutrition Facts
Calories |
5840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 297.4 g | 381% | |
| Saturated Fat | 187.0 g | 935% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 801 mg | 267% | |
| Sodium | 1363 mg | 59% | |
| Total Carbohydrate | 734.0 g | 267% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 585.2 g | ||
| Protein | 25.7 g | 51% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 259 mg | 20% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 500 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
