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. EDIT: It ranked as one of my top recipes in 2014!
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, Valentine’s Day, 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
Recipe from a Cambridge University booklet makes 24 cupcakes
FULL PRINTABLE RECIPE BELOW
Ingredients
- flour
- baking powder
- salt
- butter
- sugar
- eggs
- buttermilk
- vanilla powder or vanilla extract
- vodka
- coffee liqueur
- butter
- powdered sugar
- vodka
- vanilla
- milk
Make the White Russian Cupcakes
Prepare cupcake tins with paper liners. Preheat oven to 350º F (175º C)
Place the sifted 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, coffee liqueur 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 coffee liqueur 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
- 3 cups flour (good quality)
- 1 Tbsp baking powder
- ½ tsp salt
- 1 cup unsalted butter good quality at room temperature
- 1 ¾ cups sugar
- 4 large eggs (range-free, preferably) at room temperature
- ½ cup buttermilk at room temperature
- ¼ cup vodka
- ¼ cup coffee liqueur such as Kahlua
- 1 tsp vanilla powder like Heilala or 2 tsp vanilla extract
FROSTING:
- 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
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.
FROSTING
- Meanwhile, make the frosting, by beating all the ingredients until smooth. When the cupcakes are cool, cut the tops off if they are too tall, and frost as desired.
Notes
- Optional: sprinkle a little Kahlua over each cupcake for an added kick!
- You can pipe the frosting on the cupcakes or just spread it on, either way tastes just as delicious!
Nutrition
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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
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