White Russian Cupcakes Recipe

White Russian Cupcakes
White Russian Cupcakes
White Russian cupcakes with a boozy coffee buttercream.

Cupcake recipe

serves (12) cook time ( ) preperation ( )

Cake ingredients

  • 1 ¼ c all purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ¾ stick unsalted butter
  • ¾ c sugar
  • 1 large egg, room temperature
  • 1 egg white, room temperature
  • 1 tsp vanilla extract
  • ½ c milk
  • ⅛ c vodka
  • ⅛ c + 2 tbs Kalhua

Frosting ingredients

  • 1 stick butter, softened
  • Pinch of salt
  • 3 c powdered sugar
  • 3 to 4 tbs Kahlua


  1. Preheat your oven to 350°F. Grease a 12 capacity muffin tin or line the holes with paper cases.
  2. Sift together the flour, baking powder and salt in a bowl and set aside.
  3. In a large bowl cream together the butter and sugar until light and fluffy.
  4. Add egg and egg white, one at a time, beating on low.
  5. Once the eggs are incorporated, add vanilla extract, vodka and Kahlua (leaving the extra 2 tablespoons aside).
  6. Gradually add flour mixture in 3 additions, alternating with milk in 2 additions, ending with the flour mixture. Do not over mix.
  7. Spoon the mixture into prepared muffin tin.
  8. Bake for 17 to 20 minutes, or until a skewer inserted into the center comes out clean.
  9. While the cupcakes are still warm, poke holes with a toothpick and brush tops with leftover 2 tablespoons of Kahlua. Transfer to a wire rack to cool.
  10. To make the frosting, cream the butter until pale. Add the salt.
  11. Add powdered sugar 1 cup at a time, beating until combined.
  12. Add Kahlua 1 tablespoon at a time until you reach desired consistency.
  13. Pipe the frosting onto the fully cooled cupcakes and decorate as desired.