Best White Russian Cupcakes Recipes

WHITE RUSSIAN CUPCAKES

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.

WHITE RUSSIAN CUPCAKES

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

Steps:

• Prepare cupcake tins with paper liners. Preheat oven to 350º
• Place the flour, baking powder and salt in a large bowl; set aside.
• In a large bowl (preferably in a stand mixer), cream the butter and sugar, slowly for 2 minutes.Increase to high and beat for another 8 minutes, or until light and fluffy, scraping the bowl occasionally. Add the 2 of the eggs, one at a time, clearing after each addition, then add half of the flour mixture, scraping the sides with a spatula if needed.
• Add half of the buttermilk and mix well, then add another egg. Continue to mix; then add the remaining milk, egg, vanilla, vodka, Kahlua and flour
• Add half of the buttermilk and mix well, then add another egg. Continue to mix; then add the remaining milk, egg, vanilla, vodka, Kahlua and flour
• Fill the cupcake liners half full with the batter and bake for 25 to 30 minutes or until a skewer comes out clean when placed in the center of a cupcake. Place on cooling rack and allow to cool completely.
• Meanwhile, make the icing, by beating all the ingredients until smooth. When the cupcakes are cool, cut the tops off if they are too tall. (Optional: sprinkle a little Kahlua over each cupcake for an added kick!) You can pipe the icing on the cupcakes or just spread it on, either way tastes just as delicious!