Best 5 White Russian Cupcakes Recipes

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Indulge in the delightful fusion of coffee and cream with our exquisite White Russian cupcakes. These delectable treats are inspired by the classic cocktail, offering a harmonious blend of rich flavors. Each cupcake features a moist and fluffy vanilla sponge, generously infused with coffee liqueur for a subtle yet distinctive aroma. The creamy and velvety frosting, made with a combination of cream cheese, heavy cream, and a hint of coffee liqueur, perfectly complements the sponge, creating a symphony of flavors in every bite.

To further elevate your culinary experience, we present two additional variations of this delectable dessert: the White Russian Chocolate Cupcakes and the White Russian Cupcakes with Kahlua Buttercream. The chocolate cupcakes offer a decadent twist with their rich chocolate sponge, while the Kahlua buttercream in the other variation adds an extra layer of coffee-flavored indulgence. Each cupcake is adorned with a delicate dusting of cocoa powder, serving as a visual cue to the delightful treat that awaits.

Whether you're a coffee enthusiast, a dessert aficionado, or simply seeking a unique and flavorful treat, our White Russian cupcakes are sure to tantalize your taste buds and leave you craving more. These cupcakes are perfect for any occasion, from intimate gatherings to grand celebrations. Embrace the harmonious blend of coffee and cream, and embark on a culinary journey with our exquisite White Russian cupcakes.

Let's cook with our recipes!

WHITE RUSSIAN CUPCAKE



White Russian Cupcake image

My friends run something called a Big Lebowski fest every year, which involves sitting around in robes on the carpet, drinking white russians and watching The Big Lebowski on blue-ray. This year I decided to try and concoct a cupcake that tastes like a white russian for it. This is what I came up with.

Provided by Maggie May Schill

Categories     Cocktails

Time 40m

Number Of Ingredients 23

FOR CAKE
1 1/2 c unsalted butter, softened
1 3/4 c sugar
3 c cake flour
1/2 c heavy cream, room temperature
1 Tbsp pure vanilla extract
1 c kahlua
4 large eggs, room temperature
1 3oz pack of instant powdered vanilla pudding mix
2 Tbsp baking powder
2 tsp salt
FOR VODKA GLAZE:
1/2 c vodka
1 tsp pure vanilla extract
1 tsp heavy cream
3/4 c confectioner's sugar
FOR KAHLUA FROSTING
1 1/2 c unsalted butter, room temperature
1 c cream cheese, room temperature
3 1/2 c confecioner's sugar
2 tsp pure vanilla extract
4 Tbsp kahlua (or to taste)
dark chocolate shavings, garnish

Steps:

  • 1. Pre heat oven to 350'F Line two cupcake pans with cupcake liners. (24 cupcakes total)
  • 2. In a large bowl sift together flour, salt, baking powder and pudding mix. Set aside.
  • 3. In a measuring cup mix vanilla, Kahlua and cream together. Set aside.
  • 4. In another large mixing bowl cream butter and 1 cup of the sugar together.
  • 5. Mix flour mixture into butter/sugar mixture gradually in thirds, alternating with the Kahlua mixture to the bowl in between adding the flour mixture. Starting and ending with the flour mixture. All in all you will add: Flour, Kahlua, Flour, Kahlua, and then Flour. Completely incorporate but do not over mix.
  • 6. In a large mixing bowl beat egg whites slowly, gradually add 3/4 cup of sugar. Beat until it is in soft fluffy peaks, but not stiff and separating.
  • 7. Fold egg white mixture into the cake batter carefully, as not to deflate the egg whites. Pour out into cupcake liners evenly and bake for 20-25 minutes, or until a tooth pick comes out clean. Let cool on a wire wrack completely.
  • 8. For Vodka glaze, Mix all ingredients together in a small bowl, adding additional confectioner's sugar as needed to make the glaze as thick as you like. I like it to be thick like paint, but not so thick it can't soak into the cakes. Set aside.
  • 9. For Frosting: Beat butte, cream cheese r and vanilla together. Slowly add confectioner's sugar until completely incorporated. Gradually add Kahlua and whip until completely smooth. Set aside.
  • 10. ASSEMBLY! Once cakes are cooled, poke holes with a toothpick into each cake. Then dip the tops of each cake into the vodka glaze. Frost each cake as desired, and garnish with shaved chocolate if desired.

WHITE RUSSIAN CUPCAKES



White Russian Cupcakes image

This is one of those recipes that will make you go "Hmmm..." trying to figure out the secret ingredient! The cakes are wonderfully rich and a real Crew favorite.

Provided by Organic Andrea

Categories     Cakes

Time 40m

Number Of Ingredients 10

1 box white cake mix
3 eggs
1/3 c canola oil
3/4 c coffee liqueur (i used starbucks)
1/2 c whole milk
1 stick butter, unsalted
2 to 4 Tbsp whole milk
1 tsp pure vanilla extract (i used nielsen-massey)
3 to 4 c powdered sugar
your favorite chocolate that can be grated

Steps:

  • 1. Preheat the oven to 350 degrees. In the bowl of your electric mixer, combine cake mix, eggs, canola oil, coffee liquer and 1/2 cup of whole milk. Mix according to package directions.
  • 2. Line cupcake pans with liners of your choice. For the standard sized cupcakes, measure a scant 1/4 cup of batter per cupcake liner. Bake for 15 to 20 minutes until done and when pressed in the center with index finger springs back instead of leaving an indentation.
  • 3. While cupcakes cool completely, mix frosting. Beat the butter until creamy. Add 3 cups of powdered sugar and beat on low to combine. Add 2 tablespoons of milk, 1 teaspoon of pure vanilla extract and beat well for 2 minutes. If the frosting is too runny and won't stand up to piping, add the other cup of powdered sugar. If frosting is too stiff, add milk, 1 tablespoon at the time, beating well after, until you reach the consistency you desire. The key to having a really good frosting is beating it at medium to high speed for at least 5 minutes.
  • 4. Once frosting is ready and cupcakes are cool, prepare your pastry bag with a 1M star tip, fill it with your frosting and apply to the cupcakes. After frosting the cupcakes, use a microplane to grate your favorite chocolate over the top to make them look pretty. If you like, you can also add a chocolate coated espresso bean at the top of each cupcake.

WHITE RUSSIAN CUPCAKES



White Russian Cupcakes image

I haven't tried it yet, but it sounds amazing! But these cupcakes aren't for kids, as the whipped cream topping is spiked with Kahlua. Make sure the cake mix is plain, not the ones with pudding added in the mix. From Cupcakes! from the Cake Mix Doctor.

Provided by caffeine junkie

Categories     Dessert

Time 1h

Yield 22-24 cupcakes, 22-24 serving(s)

Number Of Ingredients 13

18 1/4 ounces yellow cake mix
3 1/2 ounces vanilla instant pudding mix
1 cup vegetable oil
3/4 cup whole milk
4 large eggs
1/4 cup vodka
1/4 cup Kahlua, plus
2 teaspoons Kahlua, divided
1 teaspoon pure vanilla extract
1 cup heavy cream
2 tablespoons powdered sugar
1 tablespoon Kahlua
2 tablespoons semisweet chocolate, shavings

Steps:

  • Cupcakes:.
  • Preheat oven to 350°F and line 24 cupcake cups with paper liners.
  • Place cake mix, pudding mix, oil, milk, eggs, vodka, 1/4 cup Kahlua, and vanilla in a large mixing bowl.
  • Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed.
  • Spoon or scoop 1/3 cup batter into each lined cupcake cup, filling it three quarters of the way full. (Remove empty liners if you don't get the full 24 cupcakes).
  • Bake until they are golden and spring back when lightly pressed with your finger, about 17-20 minutes. Remove the pans from the oven and place them on wire racks.
  • Cool for 5 minutes. Brush the tops of the cupcakes with remaining 2 tablespoons Kahlua.
  • Remove cupcakes from pans. Place on wire rack to cool.
  • Frosting:.
  • Place a large, clean mixing bowl and electric mixer beaters int he freezer to chill for 1 minute. Remove the bowl and beaters from the freezer.
  • Pour the heavy cream into the bowl and beat with electric mixer on high speed until the cream has thickened, 1 1/2 minutes.
  • Stop the machine and add the sugar and 1 tablespoon Kahlua.
  • Beat the cream on high speed until stiff peaks form, 1-2 more minutes.
  • Place a heaping tablespoon of the whipped cream on each cupcake and swirl to spread it out with a short metal spatula or spoon, taking care to cover tops completely.
  • Garnish with chocolate shavings.

Nutrition Facts : Calories 288.5, Fat 18.2, SaturatedFat 4.9, Cholesterol 54.6, Sodium 240.2, Carbohydrate 25.7, Fiber 0.4, Sugar 17.1, Protein 2.8

WHITE RUSSIAN CUPCAKE



White Russian Cupcake image

Provided by Food Network

Categories     dessert

Time 53m

Yield 24 cupcakes

Number Of Ingredients 33

2 1/2 cups cake flour
8 tablespoons vanilla instant pudding mix
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
5 whole eggs
2 teaspoons vanilla extract
1 cup milk
1/4 cup half-and-half
3/4 cup butter
1 1/2 cups sugar
3 ounces sour cream
2 tablespoons mayonnaise
1 ounce coffee liqueur (recommended: Kahlua)
1 tablespoon mocha paste
Irish Cream Filling (recipe follows)
12 ounces Irish Buttercream (recipe follows)
Small chocolate pearls (recommended: Verona)
Chocolate cigarettes
Gold dust
Vodka
4 pounds butter, softened
8 ounces high ratio shortening (recommended: Sweetex)
8 cups confectioners' sugar, sifted
4 tablespoons vanilla extract
2 tablespoons lemon extract
1 tablespoon mocha paste
4 tablespoons cherry liqueur
2 ounces Irish liqueur (recommended: Bailey's Irish Cream)
1 1/2 ounces coffee liqueur (recommended: Kahlua)
1 tablespoon vodka
8 ounces heavy cream
4 ounces Irish liqueur (recommended: Bailey's Irish Cream)

Steps:

  • Preheat the oven to 300 degrees F. Prepare a cupcake pan with 24 cupcake liners.
  • Combine the cake flour, pudding mix, baking powder, baking soda, and salt in 1 medium bowl. Crack the eggs into a second bowl and add the vanilla extract. Measure the milk and half-and-half into a third bowl. In a 5-quart mixer with a paddle attachment, cream the butter until fluffy. Stop the mixer and scrape down the sides with a spatula. Turn the mixer on first speed, add the sugar, and mix until fluffy. Add the eggs 1 at a time. Scrape down the bowl. Add the sour cream and mayonnaise and incorporate completely. Scrape down the bowl. Add the dry ingredients, alternating with the wet. You will start and end with the dry ingredients. Mix the coffee liqueur and mocha paste into the batter until smooth and no lumps are present.
  • Using a 2-ounce ice cream scoop, scoop 2 ounces of batter into the cupcake liners. Bake for 18 minutes. Insert a skewer into the cupcake, if it comes out clean they are ready to be removed from the oven. Let cool for 20 minutes.
  • Scoop out the center of the cooled cupcakes with a melon baller. Fill a piping bag with Irish Cream Filling and cut a small hole at the end of the bag to allow the filling to be piped into the hollowed out center of cupcake. Fill all the cupcakes with about 1/2 ounce of filling.
  • To assemble: Place a round tip # 809 into a large piping bag. Fill the piping bag with Irish Buttercream. Generously pipe about 1 ounce buttercream onto each cupcake. Garnish each cupcake with 4 or 5 small chocolate pearls and a chocolate cigarette. Mix equal parts gold dust with vodka to make an edible gold paint. Using a small round brush, paint the ends of the chocolate cigarettes. The edible paint will dry leaving behind the gold dust.
  • In a 5-quart mixer with the paddle attachment, cream the butter and shortening together. On first speed, add the sifted powdered sugar to the bowl in 3 parts. Let each part incorporate into the butter mixture before adding the next. After adding all the sugar, put the mixer on the fourth (highest) speed and mix for 8 to 10 minutes. The buttercream will begin to gain volume and look white and fluffy. Once you bring the buttercream to full volume, add the extracts and the mocha paste. Lastly, add the liqueurs and vodka and incorporate completely.
  • In a 5-quart mixer with the paddle attachment, add the heavy cream and whip to full volume. Add the Irish liqueur and, on first speed, fold in the liqueur until completely incorporated.

WHITE RUSSIAN CUPCAKES



WHITE RUSSIAN CUPCAKES image

Categories     Coffee     Egg

Yield 12 cupcakes

Number Of Ingredients 15

1 1/4 cups all purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
6 tablespoons butter, softened
1 large egg and 1 egg white
1 teaspoon vanilla extract
1/2 cup milk
1/8 cup Vodka
Kahlua Buttercream
1 stick of butter, softened
1/4 cup Kahlua, divided
3 cups powdered sugar
pinch of salt
3 - 4 tablespoons Kahlua

Steps:

  • In a large bowl, mix together the flour, baking powder, and salt. Set aside. In a separate bowl or in a stand mixer, beat together the sugar and butter until combined. Add egg and egg white, one at a time. Then add the vanilla, Vodka, and 1/8 cup of Kahlua. Gradually add the flour mixture in three additions, alternating with the milk in two additions, ending with the flour mixture. Bake 17 -20 minutes, or until a toothpick inserted in the middle of a cupcakes comes out clean. While the cupcakes are still warm, brush the tops with the remaining 1/8 cup Kahlua. Remove from pan and cool completely on a wire rack before frosting. Frosting Beat butter until creamy. Add salt. Add powdered sugar 1 cup at a time, beating until combined. Add Kahlua 1 tablespoon at a time until you reach desired consistency.

Tips:

  • Use high-quality ingredients for the best flavor. This includes using real butter, cream, and eggs.
  • Make sure all of your ingredients are at room temperature before you start baking. This will help them to mix together more evenly.
  • Don't overmix the batter. Overmixing can make the cupcakes tough.
  • Bake the cupcakes until a toothpick inserted into the center comes out clean. Overbaking can make the cupcakes dry.
  • Let the cupcakes cool completely before frosting them. This will help the frosting to set properly.
  • If you don't have a piping bag, you can use a plastic bag with the corner cut off to frost the cupcakes.
  • Store the cupcakes in an airtight container at room temperature for up to 3 days.

Conclusion:

If you're looking for a delicious and easy-to-make White Russian cupcake recipe, then this is the one for you! These cupcakes are perfect for any occasion, and they're sure to be a hit with everyone who tries them. So what are you waiting for? Give this recipe a try today!

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