White Russian Cupcakes
All the ingredients of your favorite drink, combined in a boozy treat! A white cake baked with vodka and milk, topped with coffee liquor frosting.
Ingredients
For the cupcakes
- 1 box white cake mix
- ¼ cup vodka
- ¾ cup milk room temperature
- ½ cup vegetable oil
- 3 eggs room temperature
For the frosting
- 1 cup softened butter
- 1 lb confectioners sugar
- ½ cup coffee liquor
- 2 tsp vanilla extract
Instructions
For the cupcakes
- Preheat oven to 350°.
- Prepare a cupcake pan with liners and set it aside.
- In a large bowl mix to combine the cake mix, vodka, milk, oil, and eggs. Make sure there are no lumps in the batter. If beating by hand, mix for about 2 minutes.
- Fill each cup with two tablespoons of batter, or about halfway each. Bake for 15 minutes.
- Remove from oven and let it cool in a wire rack.
For the frosting
- Using a handheld mixer or a stand mixer with the paddle attachment beat the butter at medium speed until creamy.
- Scrape the sides of the bowl, add the vanilla and beat to combine.
- Scrape the sides of the bowl and add some of the powdered sugar. Beat at low speed until combined.
- Scrape the sides of the bowl and add some of the coffee liquor. Beat at low speed until combined.
- Continue to gradually add the sugar and the liquor alternately. Scraping the sides of the bowl each time to make sure ingredients are combined before adding the next.
- Frost cupcakes as desired.
Notes
If you rather have a Black Russian, use a chocolate cake mix. I have used lactose-free milk for the cake and the Country Crock plant butter for the buttercream frosting, and both substitutions work well.
What is up with all the scraping while making the frosting?
It is a way to ensure all ingredients are well combined before adding the next. We want to make sure everybody in that bowl is mingling, no lumps, and no clumps.
Did not use all the frosting?
Save it in an air-tight container in the fridge, it will last up to a month.