If you're a fan of the White Russian mixed drink, then you will fall in love with the cupcake version!
Author: Eva Bakes
1 and 1/4cupscups all purpose flour
1 and 1/2teaspoonbaking powder
1stick (8 Tablespoons)unsalted buttersoftened
2TablespoonsKahluaor more if you want it to be more boozy
1Tablespoonmilk of choice
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.