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 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! :)
You would suggest all purpose over cake flour? I have both, but I know there is a difference and I don’t want to ruin the recipe :)!
I haven’t made them with cake flour, but it should be better than ap for these. Maybe try half and half the first time. Let me know how it goes, CC
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 ;)