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
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
- 4 large eggs, (range-free, preferably) at room temperature
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 or paste
- 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 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 Information:
Yield: 21 Serving Size: 1Amount Per Serving: Calories: 286Total Fat: 12gCholesterol: 0mgSodium: 0mgCarbohydrates: 39gFiber: 0gSugar: 0gProtein: 3g
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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! :)