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 recipe before making these cupcakes as I give a tutorial on decorating/piping.
I hope that it is blatantly obvious, but I am still going to say: these are not a good idea for children, or any child’s birthday party or event. 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. I used Kerrygold butter for a rich, flavorful icing.
White Russian Cupcakes with
Vodka Buttercream Icing
makes 24 cupcakes
Ingredients
CUPCAKES
- 1 3/4 cups (14 oz) sugar
- 1 cup (8 oz) unsalted butter, good quality at room temperature (I love Kerrygold!)
- 3 cups (16 oz) flour, good quality
- 1/2 cup (4 oz) buttermilk, room temperature
- 1/4 cup (2 oz) vodka
- 1/4 cup (2 oz) Kahlua or coffee liqueur
- 1 tbsp baking powder
- 1 tsp vanilla powder (like Heilala) or 2 tsp vanilla extract (please don’t use imitation or cheap vanilla products, especially in a recipe like this)
- 1/2 tsp salt
- 4 large eggs, room temperature
Bake 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 8 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.
Mix on high for 2 minutes, scraping sides with a spatula at least once.
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
ICING
- 4 oz butter, good quality, at room temperature (it won’t taste as good if you don’t use Kerrygold)
- 4 cups (about a pound) confectioner’s (powdered) sugar
- 1/4 cup (2 oz) good quality vodka, this too, will make a difference
- 1/2 tsp vanilla extract
- a little milk to make a smoother consistency, if too stiff
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, little town of Cambridge?
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White Russian Cupcakes with Vodka Buttercream Icing
A boozy cupcake version of the famous White Russian cocktail!
Ingredients
- 1/2 tsp salt
- 1 3/4 cups (14 oz) sugar
- 3 cups (16 oz) flour, good quality
- 1/2 cup (4 oz) buttermilk, room temperature
- 1/4 cup (2 oz) vodka
- 1/4 cup (2 oz) Kahlua or coffee liqueur
- 1 tbsp baking powder
- 1 tsp vanilla powder (like Heilala) or 2 tsp vanilla extract
- 1 cup (8 oz) unsalted butter, good quality at room temperature (I love Kerrygold!)
- 4 large eggs, room temperature (I like Happy Eggs, from truly free-range chickens)
- ICING
- 4 oz butter, good quality, at room temperature
- 4 cups (about a pound) confectioner’s (powdered) sugar
- 1/4 cup (2 oz) good quality vodka, this too, will make a difference
- 1/2 tsp vanilla extract
- a little milk to make a smoother consistency, if too stiff
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 8 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. Mix on high for 2 minutes, scraping sides with a spatula at least once.
- 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. (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 Information:
Yield: 21 Serving Size: 1 cupcakeAmount Per Serving:Calories: 286Total Fat: 12gCholesterol: 0mgSodium: 0mgCarbohydrates: 39gFiber: 0gSugar: 0gProtein: 3g
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Would it make a difference if I add all of the eggs to the creamed mixture, and then add the dry ingredients and liquid ingredients alternately?
I want to make these, but I’m used to creaming the butter and sugar, adding all of the eggs one at a time. and then adding the dry ingredients and the liquid ingredients alternately. Do you think the cupcakes would still turn out the same if I followed this method?
I haven’t made them this way, so I recommend following the recipe for best results.
Can you make the receipe with prepackaged cake mix?
If you mean make the cake mix and then use the frosting, then yes. If you mean something else, please explain in more detail. Thanks!
I mean purchase box cake mix and add liquids instead of from scratch (sugar, flour, baking powder)
If you’re adding different amounts of liquid than the box cake requires, it may not turn out. Also, the flavor of cakes will just not be the same!
[…] 12. White Russian Cupcakes with Vodka Buttercream Icing … […]
Hi! These sound good! Do you think they would be good made the night before or should I prepare day of?
Hi Jackie, as with most baked goods, they’d be better on the same day, but still very good made the night before (as long as they’re not left out to dry). Enjoy!
[…] White Russian Cupcakes […]
Can I use 1/2 cup baileys White Russian instead of the coffee and vodka?
Sure! Why not? :) Enjoy!
I can’t wait to try this recipe. I made four different kinds of mini cupcakes for a wedding shower. Can I do raspberry liqueur an in one and Bailey’s Cream in another? I have chocolate, lemon, white with raspberry filling, and red velvet cupcakes. Any suggestions?
Hi Ruth, of course! I would do the raspberry liqueur with the lemon because I love those two flavors together. Bailey’s would be good with chocolate, but experiment and I’m sure everyone will love them! CC
How long do you bake as a cake in a bundt pan instead of cupcakes?
Hi Keisha, it’s probably going to be around 50 minutes, possibly as long as an hour. When you really start to smell the cake, test it about 5 minutes afterwards (unless it looks raw when you open the oven). Good luck!
[…] White Russian Cupcakes with Vodka Buttercream Icing […]
I need to make a mini cupcake version of this recipe. How long would you suggest baking them, and what other changes need to be made?
Hi Diana, only change needed would be to decrease the baking time. I’m not sure what that would be, but I’d suggest testing a couple of cupcakes first and go from there. Good luck :)
8-9 minutes for mini cupcakes seem to be the best, awesome recipe! I wish I could add a photo, they came out so nice.
You can either post on my Facebook page or email to me at [email protected]! I’d love to see them! :)
Do I have to use coffe? Can I double the kalhlua instead?
Making for my son in law.
Hi Toni, I’m confused as to where you see the coffee? It’s Kahlua OR coffee liqueur. Maybe that’s where you thought it was coffee?
I am making these tonight and serving them tomorrow night. Can I go ahead and frost them and keep them in the refrigerator until tomorrow night?
Sure Jacquie, but make sure they come to room temperature tomorrow before serving them. Enjoy!!
Tried these, delicious. Very light and fluffy. My two tips are… use medium to large eggs, not extra large (slight egg after taste) and adding a 1/4tsp of bicarb as well gave them a little extra poof. I also used a mix of tia maria, kahlua and creme de cacao + 2tsp of cocoa powder to make them “mocha” flavoured. And yes, I felt tipsy after licking the bowl.
Haha! I love the mocha version you made for the icing, Rachel! Thanks for coming back to share (so others may try your tip, too)! :)
I made a butter cream icing on my cake since last night up till Diz morning it’s hasn’t dry..nd I will like to use it @ noon
Hi Gloria, it should be rather set by now. It won’t go hard as it’s a buttercream, but if you want it more dry, you can refrigerate them for a while.
Hi Christina,
I’m using an old (&European size) cupcake pan which means you get 36 cupcakes out of the batter. First batch went in for 25min- beautiful crust. Second batch baked for. 20 min- still too much crust. Third batch baked at 160C for 15 min and are perfect. They taste scrumptious! Now I just need to take all the tops off and ice them!
Oh yes, Louise! If they’re really small then the cooking time would have to be less, but now you have leftover cake to make trifle with! Always look on the bright side ;) Glad you figured out the perfect cooking time! Happy icing!!
One very quick question. The recipe calls for 3 cups of flour or 16 ounces, Is 3 cups of flour 16 ounces. I’m thinking 3 cups is 24 ounces.
I’m wanting to make these, they look delicious! But I don’t want to mess up the recipe.
Thank you so much for the recipe and for answering my question!
Hi Lilly, this is exactly why I HIGHLY recommend using a scale for baking. One cup is 8 oz of liquid, but you cannot be that specific with dry ingredients. If you measure out a cup of sugar and weigh it, then measure out a cup of flour and weigh it, neither will weigh 8 oz. Scales are very inexpensive now, so if you enjoy baking, you will get better results with it’s use. Yes, my ingredient measurement is correct ;)
[…] Ingredients you’ll need (Courtesy of Christina’s Cucina): […]
Hi! These look amazing, am going to make them for my sisters birthday, just wondering if there is an alcohol free substitution? I know this sounds pointless, but there will be a pregnant lady and a few children, I don’t want them to miss it so was thinking half batch with alcohol and half batch with espresso subbing the kahlua maybe? Can you recommend anything for the vodka or just use water maybe? Sorry I’m not that big of a baker. Thank you so much!!
Yes absolutely, Tegan. I understand the need for the alcohol-free cupcakes. Yes, you can substitute espresso or coffee (depending on how strong you wan the coffee flavor) in the cupcakes. I’d use milk in the icing, instead of vodka, though. Enjoy!
Good Mourning, I’m making these today to take with my husband to meet a group of friends for cocktails this evening. Wish me luck they just looked so good and sound so yummy. I thought wow.
Good luck, Mary, but I don’t think you will need it! Let me know how they turn out! Enjoy!
This looks amazing! What kind of flour is required? All purpose flour or cake flour? It just says flour above.
All purpose flour is the default flour if nothing else is specified. Enjoy! :)
[…] for these lovely, absolutely fabulously delicious cupcakes goes to Christina Conte at ChristinasCucina.com. The photo belongs to her too since mine were not quite as pretty (but they were delicious)! Of […]
I wonder if using whipped cream flavored vodka or vanilla vodka would be too much. I’m definitely going to make these but I’m wondering if anyone has tried them with flavored vodka, because that’s what I have on hand & this would be a nice way to use it up!
Let me know if it works, Dee Dee, but I’d try with a small amount first as I’m wondering if the vodka might curdle the cream? I have no idea?
I used Pinnacle Whipped Cream Vodka in both the cake and the buttercream every where vodka appeared in the recipes and it was luscious! It turned Christina’s already-delicious recipe up just a couple of more delicious notches!!
I’ve never heard of that vodka, Betty! Sounds wonderful, thank you!
These cupcakes look absolutely amazing, I made a White Russian 6 tier cake last Christmas and it was such a hit I’ve decided to give the cupcakes a try for my parents 25th wedding anniversary party Sunday. There just a problem, because of my work schedule I’ll need to make them a few days beforehand, would it be possible to freeze the cupcakes and take them out again the night before?
That 6 tier cake sounds incredible, Mary! Yes, absolutely; freezing them for a few days shouldn’t hurt them at all. Happy anniversary to your parents (but you’ve made me feel old as it’s our 25th next month, too!) Enjoy! :) CC
what is the yield????
This recipe makes 24 cupcakes. If you’ll notice on the printable recipe Mary, it states serves 24, but I’m assuming each person eats one cupcake, and maybe I shouldn’t assume! haha! Enjoy! CC
Thank you Christina! My mom loved them! Happy Mother’s Day to you too!
Oh that’s wonderful, Leslie!! Thank you for coming back to let me know; I truly appreciate it! :) CC
Also, the part where you say add half a cup of buttermilk then “add the remaining milk” ? What remaining milk?
Hi Leslie, sorry about those errors! Apparently I’d fixed a couple of them in the main recipe and forgotten to update the printed version. I’ve fixed everything now: the butter actually was listed in the printed recipe, but it was above the Icing ingredients list, instead of below, it is baking powder that is used and I meant to say “add half of the buttermilk” not “half a cup”. Thanks for catching these, I must admit, I’ve never had so many typos in one recipe! So sorry and let me know how they turn out! Happy Mothers Day to your mom (and you too, if you’re also a mother)! :) CC
typos, must of been the vodka
Haha! Good one, Cindy! ;)
Hi Christina!
Making these for my mom by request! Cant wait to try them. Just noticed a couple things in your printed version of the recipe. In the icing ingredients, it doesn’t list the butter. Then you list baking powder in the ingredients list and say baking soda in the instructions. Thanks again for the recipe!
Looks wonderful! would this turn out this same baked in a 9 X 13 inch pan? If so what temperature and time would you recommend?
Hi Shandra, I have never tried baking this in a pan, but if I did, I would bake it at the same temperature, but increase the baking time by 5 or 10 minutes. You’d have to test it with a cake tester or fine skewer to make sure it’s baked properly. Good luck and let me know how it turns out if you try it! CC
I am not an avid baker so I don’t know the in’ sand out’s of what goes into a cake. Int the recipe, baking powder is listed. In the directions, baking soda is listed. Which is correct? Are they interchangeable? I’m sure veteran bakers would be able to use their intuition, but have to go by the book. Hoping to make this right away. I’m gonna go with baking powder since it’s in the ingredients list
Oops, Alysa! I’m sorry, that’s supposed to be baking powder in the directions-I’ve fixed the recipe. Thank you for catching that and hope it didn’t cause any inconvenience! :)
Sounds good , one question when you add vodka and kahlua?thank you.
Thanks for catching that, Audiceia–I’ve fixed the recipe. :)
The recipe I’m looking at never says when to add the Kailua or vodka to the cupcakes. I hope I haven’t done messed up. I just noticed this.
Sorry Angel, it was fixed in the step by step directions with the photos, but I just updated the printable recipe now. CC
[…] chocolate mocha for the chocolate cake, and plain vanilla for the white cake, or you could make vodka buttercream for an adult’s cake. After leveling the cake, fill the middle of the layers with frosting, […]
I always used Kerrygold when we lived in Ireland – loved it. Although we have pretty good butter here LOL. I could get back into cupcakes with these. Great dessert for my next dinner party
Thanks, Katie! Yes, I’m quite sure you get good butter in France! You are lucky in many areas, I’m sure! Let me know if you try the cupcakes, they truly are lovely! CC
I’m curious to taste these, since I’ve never used Kahlua in cupcakes. They look beautiful, great and simple decoration. Thanks for the recipe!
Thanks, Mira! I hope you try them! CC
These sound delicious and you did an absolutely divine job with your piping bag on these beauties!
Thank you, Nicole! The decorating of cakes and cupcakes is my favorite part! CC
i am a sucker for anything white russian flavoured.. love vodka and kahlua together. these cupcakes look delicious, definitely craving a bite right now!
Thanks so much, Thalia! I wish I could give you one! :) CC
Ohhhh- I went to school in Cambridge – not the University! but it is SUCH a beautiful place – almost as beautiful as these GORGEOUS cupcakes – vodka buttercream!!!!! this is a “got to try”:))
Mary
Lucky you, Mary! Cambridge is truly gorgeous! Thank you so much, I hope you do try them, they’re such a treat! CC
A big yes please from me Christina for boozy buttercream cakes! They look and sound positively divine! Karen
Thank you, Karen! I’m sure you’d love them! :)
What a perfect use for that HUGE bottle of Kahlua I brought back from México! Your photos are gorgeous, Chirtina!
Your bottle of Kahlua has been yearning to be put into these cupcakes, David! Thank you for the compliment, I am truly honored with that comment coming from you! CC
In a word: perfect. These are truly beautiful — and I’m positive they’re delicious! (My 5th grader will be so disappointed ;-) )
Haha, Valentina! I’m sure you make your 5th grader enough treats that he need not be disappointed. ;) CC
Oh my!!!! Those are stunning. I think you make the prettiest cupcakes I have ever seen. I love your rendition and since everyone in my household is over 21 (barely, of course) this will be on my weekend to-do list.
Thank you, Cathy! You are too kind. Glad to hear everyone is “barely” over 21 at your house! :)
Oh how exquiste – your cakes would be beatiful at a wedding:-) Just don”t let the bridesmaids near them! As I’m on phone can’t comment on new site properly so will hang fire on that ome:-)
I didn’t even think of that, but you are so right! These would be a perfect wedding cupcake (or even for a bridal shower)! Thanks, Camilla!
These look gorgeous and so appropriate for a student party with all that booze in them. Lovely work on the frosting.
Yes, I’m sure students all over would LOVE these! haha! Thank you, Janice! :)
How gorgeous are these? I love White Russians, and it’s such a creative idea for cupcakes, makes me want to turn 21 again :)
Haha! You and me, both! We’ll just have a make a batch for ourselves when I get back from Europe! How’s that for a plan? :) CC
These are drop dead gorgeous! Perfect for a special occasion – or for hoarding an entire batch for yourself ;)
You’re not the only one with the latter idea! ;) Thanks, Kimberly!
Ooh yes, I like it. A boozy cupcake has got to be a good idea. Gorgeous photos.
A VERY good idea! :) Thank you so much! CC
Good Morning Christina,
Even though it is morning here, I want to put my finger through the computer screen and lick some of that frosting! These are amazing. What a wonderful recipe! You truly have made it your own. I love all the ingredients especially the Kahlua, which I am a fan of. Your photos are so beautiful, the icing looks so creamy and inviting. Great job, I am going to print the recipe for sure. I still have the recipe for your Butterfly Cupcakes, which I will try soon. Just waiting till I have company to show off your creations. Thank you for sharing these little cakes of goodness. I guess we have to give a shout out to the town of Cambridge for your inspiration. Have a glorious day dear friend…
Dottie :)
Awww…thank you so much, Dottie! Please let me know when you try them and I will be adding the print feature to all my old recipes, slowly but surely! CC
Cocktail Cupcake Party at your house!! These look fantastic and I love that you have to warn me not to give them to my 5th grader! Never fear, I’ll eat them all up before school gets out! ;-)
Luci’s Morsels – fashion. food. frivolity.
Good idea, Luci! I’m not driving! ;)
Christina, I am not a fan of cupcakes, forgive me, but these… well now that’s another story! Exquisite. And I ADORE Heilala Vanilla… I work with them often on Good Things and buy my vanilla beans in bulk via their online store too xo
Thank you, Liz! I’m so happy you’d make an exception for these cupcakes! (Who wouldn’t?) :) They’re definitely not your standard, pink and purple, super sweet and sprinkled children’s version of a mini-cake! Glad to know you love Heilala, too! Have to have good quality products for superior results! Thanks for stopping by! CC