In honor of Becky’s birthday a few weeks ago, I made these White Russian Cupcakes for her birthday party. I don’t think I’ve ever had a White Russian, so I don’t have the real thing to compare these too, but I thought they were pretty tasty!
My only problem with these was that the buttercream looked like it was starting to separate, so I put the cupcakes in the fridge before taking them downtown for the party. Fortunately, Becky had some edible glitter which was a lovely distraction from the slightly odd frosting. Pretty and delicious!
Makes 24 cupcakes
Adapted from these White Russian Cupcakes
- 2 1/2 cups all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 1/2 cups sugar
- 3/4 cup (1 1/2 sticks) butter, softened
- 2 large eggs + 2 egg whites
- 2 tsp vanilla extract
- 1 cup milk
- 1/4 cup Vodka
- 1/2 cup Kahlua, divided
Preheat oven to 350°F. Grease or line a cupcake pan with paper liners.
In a large bowl, mix together flour, baking powder, and salt. Set aside.
In a separate bowl, beat together the butter and sugar. Add eggs and egg whites, one at a time. Then add vanilla, vodka, and 1/4 cup Kahlua; mix well.
Gradually add the flour mixture in three parts, alternating with the milk, ending with flour.
Bake 17 – 20 minutes, or until a toothpick comes out clean. While the cupcakes are still warm, brush the tops with the remaining Kahlua. Let rest for 10 minutes, then remove from the pan and cool completely on a wire rack before frosting.
- 1 cup (2 sticks) butter, softened
- 5 cups powdered sugar
- 1/2 tsp salt
- 7 Tbsp Kahlua
Beat butter until creamy. Add salt. Add powdered sugar 1 cup at a time, beating until combined, alternating with Kahlua.