White Russian Cupcakes with Vodka Buttercream Icing
White Russian cupcakes with vodka buttercream icing are not something to serve at your 5th grader’s birthday party! These are strictly for adults only!
I first saw this white Russian cupcake recipe after we’d visited Cambridge University in England. I was surprised to find it in one of the university’s booklets we had picked up and brought home.
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Since I had pulled the page out and kept it in my recipe book, I have no idea who to credit for the original recipe since there are hundreds of similar recipes online. However, I didn’t like the cake recipe so I changed it completely, and it’s now my own version.
You may like to look at this buttermilk chocolate cupcake recipe before making these cupcakes as I give a tutorial on decorating/piping.
I hope that it is obvious, but I am still going to say: these are not a good idea for children, or any child’s birthday party, or event.
My sticky toffee pudding has a nice kick to the sticky toffee sauce, too!
There is alcohol in the icing and it is not cooked out, so these are perfect for a 21st birthday party, or any other occasion where adults are celebrating.
White Russian cupcakes with vodka buttercream icing won’t taste nearly as good if you use lower quality ingredients! Thanks to Heilala Vanilla for sending me a sample of their lovely vanilla bean powder.
White Russian Cupcakes with
Vodka Buttercream Icing
makes 24 cupcakes
Make the White Russian Cupcakes
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.
Make the Vodka Buttercream Icing
Beat all the ingredients until smooth.
When the cupcakes are cool, cut the tops off if they are too tall. (Optional: sprinkle a little Kahlua over each cupcake for an added kick!) You can pipe the icing on the cupcakes or just spread it on, either way tastes just as delicious!
I gave some of these white Russian cupcakes with vodka buttercream icing to a friend. They were packaged in a pretty box, which makes a beautiful presentation. Just tie some ribbon to add some detail and it’s a marvelous way to brighten someone’s day (and/or give them a good night’s sleep)!
Who knows when I would have discovered these lovely White Russian cupcakes, if it wasn’t for the lovely city of Cambridge?
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White Russian Cupcakes with Vodka Buttercream Icing
Ingredients
- ½ tsp salt
- 1 ¾ cups sugar
- 3 cups flour (good quality)
- ½ cup buttermilk at room temperature
- ¼ cup vodka
- ¼ cup Kahlua or coffee liqueur
- 1 Tbsp baking powder
- 1 tsp vanilla powder like Heilala or 2 tsp vanilla extract
- 1 cup unsalted butter good quality at room temperature
- 4 large eggs (range-free, preferably) at room temperature
ICING:
- 4 oz butter good quality, at room temperature
- 4 cups confectioner’s 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
- Optional: sprinkle a little Kahlua over each cupcake for an added kick!)
- You can pipe the icing on the cupcakes or just spread it on, either way tastes just as delicious!
Nutrition
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Do you think the frosting recipe would work with heavy cream and vodka instead of milk? Has anyone tried that?
Hi Toni, what’s the reason for wanting to use cream? The milk is just the liquid used to make the frosting the right consistency. I honestly don’t know what the cream would do.
I didn’t see tat you mixed the batter tor two minutes after adding the dry ingredients and milk, but rather beating it two minutes when creaming the butter and sugar. Could you have misread the recipe?
I was also wondering about the resulting texture as I was reading and coping the recipe. Thanks for sharing, so others won’t fail! I will adjust the procedure. Thanks again, so much!