4.7 from 233 votes
White Russian Cupcakes with Vodka Buttercream Icing
White Russian Cupcakes blend vanilla-scented vanilla powder or extract with vodka and Kahlúa in a moist butter-based cake, offering a subtle boozy note. The batter includes buttermilk for tender crumb and is baked in paper-lined cupcake tins until a skewer comes out clean. The accompanying vodka buttercream icing combines butter, powdered sugar, vodka, and vanilla for a smooth, spreadable topping that complements the cake’s flavors. The cupcakes can be dressed up with piped icing or casually spread.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
24
cupcakes
Calories:
328 kcal
Course:
Cake
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 24 cupcakes
Amount Per Serving
Calories 328
% 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.