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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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!
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!
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!