White Russian Cupcakes

January 13th, 2012 · 6 Comments

I made these cupcakes quite some time ago now. Back when we had dinner at Danny and Caroline’s house in October. After the success of the Irish Car Bomb Cupcakes, I was all ready to make some more boozy cupcakes!

These cupcakes had Kahlua and Vodka in the cupcake and Kahlua in the frosting.

For the topping, I put some bittersweet chocolate into my nut grinder and sprinkled it. It didn’t turn out exactly like I’d expected, but it still tasted good. Good. But not great. I love the Irish Car Bomb Cupcakes. They’re so rich and decadent and are always a hit at the party. These are more mild tasting, which some people may like, but I definitely wished I’d just stuck with what I knew was good.

Oh, and for the kids, Quinn and Halle, and for Caroline, who is pregnant, I made a few cupcakes without any liquor in them.

White Russian Cupcakes
From: Baked Perfection

White Russian Cupcakes
cupcake recipe adapted from How to Eat a Cupcake, Buttercream recipe from Baked Perfection

makes 12 cupcakes

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

Preheat oven to 350 degrees Fahrenheit. Line a cupcake pan with paper liners.

In a large bowl, mix together the flour, baking powder, and salt. Set aside. In a separate bowl or in a stand mixer, beat together the sugar and butter until combined. Add egg and egg white, one at a time. Then add the vanilla, Vodka, and 1/8 cup of Kahlua. Gradually add the flour mixture in three additions, alternating with the milk in two additions, ending with the flour mixture.

Bake 17 -20 minutes, or until a toothpick inserted in the middle of a cupcakes comes out clean. While the cupcakes are still warm, brush the tops with the remaining 1/8 cup Kahlua. Remove from pan and cool completely on a wire rack before frosting.

Kahlua Buttercream
recipe from Baked Perfection

1 stick of butter, softened
3 cups powdered sugar
pinch of salt
3 – 4 tablespoons Kahlua

Beat butter until creamy. Add salt. Add powdered sugar 1 cup at a time, beating until combined. Add Kahlua 1 tablespoon at a time until you reach desired consistency.

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6 Comments so far ↓

  • C&C Cakery

    I was actually thinking of making White Russian Cupcakes for my buddy’s Dude Fest coming up. You say that this one is pretty mild – can you taste the vodka at all? Or is all pretty overwhelmed by the taste of Kahlua? What do you think you’d change for next time (if there was a next time) to make it pack more of a punch?

    • RachelleB

      You can’t taste the vodka at all, since vodka doesn’t have much of a taste. I think it’s in there just because it’s in a white russian, honestly. It doesn’t really add anything. I don’t remember a distinct Kahlua taste in the cupcakes either. I’d probably adjust the frosting to have more Kahlua so you could for sure taste it there. It doesn’t get baked out of the frosting, so I think that’s where I’d make the adjustment. Good luck if you make them! Let me know how they turn out.

  • Brenda

    Hi Rachelle, Could you use just the White Russian mix that is already to use just pour over ice. I think I have that and it would be the same, but already mixed together. I think I will have to try this out and see what they taste like. Thanks for the recipe. I love White Russians. Thanks

    • RachelleB

      Brenda – I’d think that would work, just so you replaced for the vodka AND kahlua, the same total liquid amount. Let me know how it comes out!

  • Megan

    Hey guys
    Try vanilla vodka instead of reg that should give you a better vodka taste I’m trying them today when I drink a white russian I use vanilla vodka instead to give it a little flavor

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