Description
Indulge in these decadent White Russian Cupcakes, combining the rich flavors of vodka and espresso in a moist white cake base, topped with a luscious Kahlúa-infused buttercream frosting and optional chocolate shavings for an elegant finish. Perfect for parties or a sophisticated dessert treat.
Ingredients
Scale
Cupcakes
- 1/2 cup vodka
- 2 Tbsp. instant espresso
- 1 (15.25-oz.) Duncan Hines white cake mix
- 3 large egg whites
- 1/2 cup vegetable oil
Buttercream Frosting
- 3 cups (345 g) confectioners’ sugar
- 1 1/2 cups (3 sticks) unsalted butter, room temperature
- 1/3 cup Kahlúa
- 3 Tbsp. heavy cream, room temperature
- 1 1/2 tsp. pure vanilla extract
- 1/2 tsp. kosher salt
- 1/2 cup chocolate shavings (optional)
Instructions
- Preheat and prepare pans: Arrange oven racks in the upper and lower thirds and preheat the oven to 350°F. Line 22 cups in two standard 12-cup muffin tins with baking cup liners.
- Mix cupcake batter: In a large bowl, whisk together vodka, instant espresso, and 1/2 cup water. Add the cake mix, egg whites, and vegetable oil. Vigorously whisk the mixture for 2 to 3 minutes until fully combined.
- Fill and bake cupcakes: Fill each prepared cupcake liner two-thirds full with batter. Bake the cupcakes for 18 to 20 minutes, rotating the tins halfway through baking to ensure even cooking. Check doneness by inserting a tester into the center; it should come out clean.
- Cool cupcakes: Remove cupcakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to wire racks to cool completely.
- Prepare confectioners’ sugar: Gently whisk the confectioners’ sugar in a large bowl to break up any clumps and ensure a smooth frosting.
- Make the buttercream frosting: Using a stand mixer fitted with the paddle attachment, beat the unsalted butter on medium-high speed until light and fluffy, about 2 to 3 minutes. Gradually add the confectioners’ sugar in two batches, beating on low speed after each addition and scraping down the sides of the bowl as needed.
- Add wet ingredients to frosting: Mix in Kahlúa, heavy cream, vanilla extract, and kosher salt. Beat on medium-high speed until the frosting is fluffy and smooth, about 3 to 4 minutes.
- Frost cupcakes: Transfer the buttercream frosting to a piping bag fitted with a large star tip. Pipe frosting generously onto each cooled cupcake.
- Optional topping: Sprinkle the cupcakes with chocolate shavings for added texture and decoration.
Notes
- Use room temperature butter and cream for best frosting consistency.
- Instant espresso powder intensifies the coffee flavor without adding liquid.
- Rotate cupcake tins halfway through baking to ensure even cooking.
- Chocolate shavings are optional but enhance the presentation and chocolate flavor.
- Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 110 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 45 mg
