White Russian Cupcakes Recipe

If you’re a fan of cocktails and cupcakes alike, you’re going to absolutely adore this White Russian Cupcakes Recipe. I love this because it’s like having your favorite creamy, coffee-infused cocktail wrapped up in a perfectly moist cupcake. When I first tried making these, I was amazed at how the rich flavors of vodka, Kahlúa, and espresso come through in every bite without tasting boozy—just delightfully indulgent! Trust me, you’ll want to keep these around for your next party or a cozy night in.

this …

Ingredients You’ll Need

The magic of these White Russian Cupcakes Recipe lies in using some familiar ingredients in just the right way. From vodka and instant espresso to unsalted butter and Kahlúa, each element plays its part in creating that iconic cocktail flavor in cupcake form. I suggest checking that your espresso powder is fresh because it really elevates the taste.

• Vodka: It adds moisture and coaxes out the classic cocktail vibe without overpowering the cupcakes.
• Instant espresso: Gives that authentic coffee kick; do taste it before mixing to gauge the strength.
• White cake mix: Using a box mix keeps things simple but delivers reliably fluffy cupcakes every time.
• Egg whites: They lighten the batter for a tender crumb that’s neither dense nor dry.
• Vegetable oil: Helps keep your cupcakes moist and fresh for longer.
• Confectioners’ sugar: Essential for smooth, sweet buttercream — make sure to sift or whisk to avoid lumps.
• Unsalted butter: Using room temperature butter is key to creamy frosting without greasiness.
• Kahlúa: The coffee liqueur really deepens the frosting flavor; if you’re serving kids, feel free to swap it with coffee concentrate.
• Heavy cream: Adds richness and helps achieve that perfect frosting consistency.
• Pure vanilla extract: A classic flavor booster that harmonizes all the ingredients.
• Kosher salt: Just a pinch to enhance sweetness and balance flavors.
• Chocolate shavings (optional): My favorite finishing touch for a bit of texture and chocolate decadence.

Variations

One of the things I love about this White Russian Cupcakes Recipe is how easy it is to tweak. Whether you want a little less alcohol or want to add a twist, you can personalize these cupcakes to your taste or occasion. Don’t hesitate to experiment—you might discover a new favorite!

• Non-Alcoholic Version: I sometimes replace vodka and Kahlúa with strong cold brew coffee or coffee syrup, which keeps the flavor but makes it kid-friendly and perfect for all ages.
• Mocha Twist: A sprinkle of espresso powder mixed into the frosting adds extra coffee intensity that my coffee-loving friends go crazy for.
• Chocolate Ganache Topping: For an extra indulgent touch, try drizzling a simple chocolate ganache over the frosting instead of chocolate shavings.
• Gluten-Free Adaptation: Swap the white cake mix for a gluten-free alternative—just make sure it’s a light, fluffy type to keep the texture right.

How to Make White Russian Cupcakes Recipe

Step 1: Prep Your Oven and Liners

Start by preheating your oven to 350°F and arranging the racks in the upper and lower thirds of the oven. I swear this little trick helps cupcakes bake evenly without hot spots. Line your muffin tins with baking cups—you’ll need about 22 for this batch, which makes plenty for sharing or freezing.

Step 2: Whisk the Wet Ingredients Together

In a large bowl, whisk together the vodka, instant espresso, and 1/2 cup of water until the espresso powder is dissolved. This liquid base is where the magic starts, so don’t rush it. Once it looks smooth, add the cake mix, egg whites, and vegetable oil. I like to whisk vigorously for 2 to 3 minutes here—this helps the batter come together nicely and ensures your cupcakes have a lovely light texture.

Step 3: Fill and Bake Your Cupcakes

Fill each cupcake liner about two-thirds full with the batter. This gives them space to rise without overflowing. Bake for 18 to 20 minutes, remembering to rotate the tins from top to bottom halfway through baking so they cook evenly. When a toothpick or cake tester comes out clean, they’re ready! Let them cool for 10 minutes in the pans before transferring to a wire rack to cool completely.

Step 4: Whisk Confectioners’ Sugar for Smooth Frosting

While your cupcakes cool, gently whisk the confectioners’ sugar to break up any clumps. This little prep step might seem small, but it makes a world of difference in a smooth, lump-free buttercream.

Step 5: Beat Butter and Make the Kahlúa Buttercream

In your stand mixer fitted with the paddle attachment, beat the room-temperature unsalted butter on medium-high speed for 2 to 3 minutes until light and fluffy. Slowly add the confectioners’ sugar in two batches, keeping the speed low to avoid a sugar cloud, and scrape the sides down regularly. Then add in the Kahlúa, heavy cream, vanilla, and salt, beating for another 3 to 4 minutes until silky smooth and fluffy—it’s like frosting cloud nine.

Step 6: Frost and Finish Your Cupcakes

Transfer your buttercream into a piping bag fitted with a large star tip. I love the visual appeal this adds, and it’s super satisfying to pipe those perfect swirls on top. Finish by sprinkling on chocolate shavings for that extra touch of elegance and chocolatey goodness. If you don’t have a star tip, use a spatula or knife to spread generously and make it your own!

How to Serve White Russian Cupcakes Recipe

Garnishes

I love topping these cupcakes with dark chocolate shavings because the bitterness perfectly counters the sweet, creamy frosting and brings a pretty contrast. You can also dust a little cocoa powder or espresso powder over the frosting for an extra coffee kick. If you want to be fancy, a small coffee bean on top of each cupcake looks adorable and adds to the theme.

Side Dishes

These cupcakes pair wonderfully with a simple glass of cold brew or iced coffee to keep the coffee theme going. For a party, I like serving them alongside light fruit like fresh berries or citrus segments to refresh the palate between bites. They’re also fantastic with a scoop of vanilla ice cream for a decadent dessert spread.

Creative Ways to Present

For festive occasions, I like placing each cupcake in little cocktail glasses with crushed ice and a mini stirrer for a playful White Russian “drink” experience. Another fun idea I tried was setting them on a tiered tray decorated with coffee beans, mini Kahlúa bottles, and little flags that say “Sip & Savor.” Presentation makes them feel extra special without extra work!

Make Ahead and Storage

Storing Leftovers

I store leftover cupcakes in an airtight container in the fridge because of the buttercream. They keep beautifully for about 3 to 4 days. If you let them warm up to room temp before eating, they taste just like freshly baked without any frosting melting issues.

Freezing

White Russian Cupcakes freeze well, which I discovered when I made a double batch for a party. I freeze them unfrosted in a single layer first, then wrap them tightly with plastic wrap once solid. When you’re ready to enjoy, thaw in the fridge overnight and frost fresh—you won’t believe they were ever frozen!

Reheating

If you want that just-baked warmth without losing frosting shape, try microwaving a cupcake for 10 seconds max or letting it sit at room temperature for about 30 minutes. This softens the cake without melting the buttercream too much, so you can get the best of both worlds.

FAQs

Final Thoughts

Honestly, this White Russian Cupcakes Recipe is one of those desserts I keep coming back to because it strikes the perfect balance between fun cocktail flavors and comforting baked goods. Every time I make them, friends rave about how unique and delicious they are. If you’re looking for a crowd-pleaser that’s a little different and packed with personality, you’ve just found your new go-to cupcake. I can’t wait for you to try making them—and believe me, once you do, they’ll become a staple in your baking rotation!

Print