White Russian Cupcakes

It’s creamy, it’s coffee, it’s cake. My White Russian cupcakes bring a coffee flavor that will have you reminiscing about a decadent White Russian cocktail. This recipe is made with a box of Duncan Hines white cake mix so it’s super-easy and quick. Alcohol doesn’t affect gluten development, so the addition of vodka in the cupcake batter produces a light and tender crumb. It also enhances moistness because it’s a natural preservative, and the flavor because alcohol molecules are similar to sugar molecules! Adding Kahlúa to the buttercream frosting will emphasize the espresso in the cake while providing a hint of cream and sweetness. Finishing these little cuties with chocolate shavings adds to the richness of it all. These cupcakes do contain alcohol, so while they’re not kid-friendly, they sure will be the perfect addition at your next cocktail party!

These cupcakes are best when made fresh, but if you need to make them ahead of time, they will keep at room temperature in an airtight container for 3 days and in the freezer for 5 days. The frosting can be made 3 days in advance, stored in an airtight container in the fridge. When ready to use the frosting, bring it back up to room temperature and mix in a stand mixer fitted with the paddle attachment for 5 minutes.

Did you try making this? Let us know how it went in the comments!