Ingredients for White Russian Cupcakes
- Yellow Cake Mix
- Vanilla Instant Pudding Mix
- Vegetable Oil
- Whole Milk
- 4 large eggs
- 1/4 cup vodka
- 1/4 cup Kahlúa + 2 tablespoons Kahlúa (for brushing) + 1 tablespoon Kahlúa (for frosting)
- Pure Vanilla Extract
- 2 cups heavy cream
- Powdered Sugar
- Semisweet Chocolate
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How to Make White Russian Cupcakes
- Preheat oven to 350°F (175°C) and line a 24-cup muffin tin with paper liners.
- In a large bowl, combine: 1 box (15.25 oz) plain white cake mix, 1/2 cup vegetable oil, 4 large eggs, 1 cup milk, 1/4 cup vodka, 1/4 cup Kahlúa, and 1 teaspoon vanilla extract.
- Beat with an electric mixer on low speed for 30 seconds, then scrape down the sides of the bowl.
- Increase mixer speed to medium and beat for 2 minutes, scraping down the sides as needed.
- Fill each cupcake liner about 3/4 full with batter.
- Bake for 17-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pan for 5 minutes.
- Brush the tops of the cupcakes with 2 tablespoons of Kahlúa.
- Remove cupcakes from pan and let cool completely on a wire rack.
- **For the frosting:** Chill a large mixing bowl and beaters in the freezer for 1 minute.
- Add 2 cups heavy cream to the chilled bowl.
- Beat with an electric mixer on high speed until soft peaks form (about 1 1/2 minutes).
- Add 1/2 cup powdered sugar and 1 tablespoon Kahlúa.
- Continue beating on high speed until stiff peaks form (about 1-2 minutes).
- Frost each cupcake generously with the whipped cream, swirling to spread it evenly.
- Garnish with chocolate shavings (optional).
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
68g
Fat
24g
Carbs
8g
