white russian cupcakes
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White Russian cupcakes

If you're a fan of the White Russian mixed drink, then you will fall in love with the cupcake version!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: Cupcakes
Servings: 12
Author: Eva Bakes

Ingredients

Cupcakes

  • 1 and 1/4 cups cups all purpose flour
  • 1 and 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 6 Tablespoons butter softened
  • 1 large egg
  • 1 egg white
  • 1 teaspoon vanilla extract
  • 1/8 cup vodka
  • 1/4 cup Kahlua divided
  • 1/2 cup milk

Kahlua buttercream

  • 1 stick (8 Tablespoons) unsalted butter softened
  • 3 cups powdered sugar
  • 2 Tablespoons Kahlua or more if you want it to be more boozy
  • 1 Tablespoon milk of choice

Instructions

Make the cupcakes

  • Preheat your oven to 350 degrees F. Line a standard muffin/cupcake pan with paper liners. Set aside.
  • In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In bowl of a stand mixer fitted with the paddle attachment or in a separate large bowl if using a hand mixer, cream the sugar and butter together on medium speed until light and fluffy. Individually add the egg and the egg white and wait until each one has been fully incorporated before adding the next. Then slowly add the vanilla, vodka, and 1/8 cup of Kahlua. Alternately add the flour mixture and milk, starting and ending with the flour mixture.
  • Bake the cupcakes for about 17 -20 minutes, or until a toothpick inserted in the middle of a cupcakes comes out clean. Once they are done, remove the cupcakes from the oven and set them aside to cool.
  • If desired, you can brush the cupcake tops with the remaining 1/8 cup of Kahlua when the cupcakes are still warm. Remove the cupcakes from the pan and allow them to cool completely before frosting.

Make the buttercream

  • In the bowl of a stand mixer or in a large bowl if using a handheld mixer, beat the butter on medium-high speed until creamy. Slowly add the powdered sugar, about 1/2 cup to 1 cup at a time. Beat until the mixture smooth and creamy. Add the Kahlua and milk. If the frosting is too runny, add more powdered sugar. If it is too stiff, add a splash more milk (or Kahlua).
  • Frost the buttercream onto the cupcakes and enjoy.

Notes

Source: Cupcakes from Baked Perfection; originally adapted from How to Eat a Cupcake; frosting is an Eva Bakes original