White Russian Cupcakes with Vodka Buttercream Icing
User Reviews
4.7
White Russian Cupcakes with Vodka Buttercream Icing
Description
These cupcakes incorporate vodka and Kahlúa directly into the batter, lending a mild coffee and spirit flavor reminiscent of the White Russian cocktail. Buttermilk adds moisture and a slight tang, while vanilla powder or extract enriches the overall aroma. Creaming butter and sugar thoroughly before adding eggs and dry ingredients produces a soft and fluffy texture. Baking at 350°F ensures even rise and doneness indicated by a clean skewer test.
The vodka buttercream icing balances richness with a touch of alcohol, using good quality vodka to maintain flavor integrity. If the frosting is too stiff, a small amount of milk smooths the consistency for easy spreading or piping. Sprinkling a little Kahlúa on top of each cupcake is optional to intensify the cocktail impression.
The cupcakes make a distinctive dessert for occasions where a light adult flavor is welcome. Serving them fully cooled and with frosting applied ensures the best texture and appearance. They can be decorated simply or more elaborately depending on preference.
Ingredients
- ½ tsp salt
- 1 ¾ cups sugar
- 3 cups flour (good quality)
- ½ cup buttermilk at room temperature
- ¼ cup vodka
- ¼ cup Kahlúa or coffee liqueur
- 1 Tbsp baking powder
- 1 tsp vanilla powder like Heilala or 2 tsp vanilla extract
- 1 cup butter good quality at room temperature, unsalted
- 4 large egg range-free, preferably) at room temperature
ICING:
- 4 oz butter good quality, at room temperature
- 4 cups confectioners' sugar powdered sugar
- ¼ cup vodka (good quality vodka makes a difference)
- ½ tsp vanilla extract
- 1 tsp milk if too stiff, to make a smoother consistency
Instructions
- Prepare cupcake tins with paper liners. Preheat oven to 350º F (175º C)
- Place the flour, baking powder and salt in a large bowl; set aside.
- In a large bowl (preferably in a stand mixer), cream the butter and sugar, slowly for 2 minutes. Increase to high and beat for another 4 minutes, or until light and fluffy, scraping the bowl occasionally. Add the 2 of the eggs, one at a time, clearing after each addition, then add half of the flour mixture, scraping the sides with a spatula if needed.
- Add half of the buttermilk and mix well, then add another egg. Continue to mix; then add the remaining milk, egg, vanilla, vodka, Kahlua and flour. Scrape the bowl with a spatula at least once, and turn off once combined.
- Fill the cupcake liners half full with the batter and bake for 25 to 30 minutes or until a skewer comes out clean when placed in the center of a cupcake. Place on cooling rack and allow to cool completely.
- Meanwhile, make the icing, by beating all the ingredients until smooth. When the cupcakes are cool, cut the tops off if they are too tall.
Notes
- Enhance the White Russian flavor by lightly sprinkling additional Kahlúa over each cupcake before serving.
- You can apply the buttercream icing by spreading or piping, both methods deliver equally rich taste and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Serving | 1 cupcake | |
| Calories | 328kcal | 16% |
| Carbohydrates | 48g | 16% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 62mg | 21% |
| Sodium | 151mg | 6% |
| Potassium | 40mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 36g | 72% |
| Vitamin A | 408IU | 8% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
