White Russian Cupcakes
Serving Size / Yield
- 1 1/4 C. unbleached flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- 3/4 C. sugar
- 6 Tbsp. unsalted butter, softened
- 1 lg. egg
- 1 lg. egg white
- 1 tsp. vanilla extract
- 1 oz. Vanilla Vodka
- 1 oz. Kahlua, plus extra for brushing
- 1/2 C. milk
- 1/2 C. butter (1 stick), softened
- 3 C. powdered sugar
- Pinch of salt
- 4 Tbsp. Kahlua
- 1 Tbsp. milk
Preheat oven to 350 degrees F, and line a cupcake tin with cupcake papers. I recently discovered these cupcake liners that have a metallic interior, and they keep the design on the outside clear when baked instead of just turning all soggy and see-through.
Whisk together the flour, baking powder, and salt in a large bowl and set aside. Use a hand mixer to beat together the sugar and butter until combined. I used my stand mixer the first time around, and it just didn’t work as well as my hand mixer for this small batch of cupcakes. Add the egg and egg white, one at a time, beating after each addition.
Add the vanilla, Vanilla Vodka, and Kahlua and beat to combine.
Add the flour mixture in three additions and alternate with the milk in two, beginning and ending with the flour. Fill cupcake papers about 3/4 of the way.
Bake 17-20 minutes or until a toothpick comes out clean. While the cupcakes are still warm, brush them with a little bit of Kahlua. Cool completely on a wire rack before icing.
For the icing, beat all remaining ingredients except for the milk together with a hand mixer. You may or may not need the milk, but I wanted a smoother consistency.