White Russian Cupcakes

Andrea Runnells Recipe

By Andrea Runnells drayuh

Prep Time:
Cook Time:

I had people asking me to invent cupcakes of their favorite cocktails. Here is my cupcake spin on the White Russian. Unlike my margarita cupcakes, all the alcohol gets baked out of these. So feel free to have one for breakfast! :)

Blue Ribbon Recipe

Notes from the Test Kitchen:
This is one of those recipes that will make you go "Hmmm..." trying to figure out the secret ingredient! The cakes are wonderfully rich and a real Crew favorite.


1 box
white cake mix
1/3 c
canola oil
3/4 c
coffee liqueur (i used starbucks)
1/2 c
whole milk
1 stick
butter, unsalted
2 to 4 Tbsp
whole milk
1 tsp
pure vanilla extract (i used nielsen-massey)
3 to 4 c
powdered sugar
your favorite chocolate that can be grated

Directions Step-By-Step

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.
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.
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.
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.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American

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Lynn G Lyndsey
Apr 29, 2015
AMAZING!!! If you are looking for a cupcake recipe that will get rave reviews, this is it :-)
Andrea Runnells drayuh
Apr 27, 2015
Lynn G: I'm so glad that you have enjoyed the cupcake recipes. Yes, you can use whatever kind of milk you would like. I have been known to experiment with using different types of milks in different recipes, i.e. buttermilk, canned coconut milk, etc. Experimenting is how I come up with a lot of my recipes. The difference between whole milk and lowfat milk won't make that big of a difference. I'm writing a blog now if you want to check it out. It's at www.organicandrea.com. Thanks again for trying out my recipes! Enjoy & have fun!
Lynn G Lyndsey
Apr 26, 2015
Andrea want to let you know that I have made your Margarita Cupcakes many times as after the first time making them, they are now requested every time that cupcakes are made. A quick question please regarding these White Russian Cupcakes, can they be made with Skim Milk vs. Whole Milk as that is what I have on hand? Thank you. Congratulations on your Blue Ribbon which is certainly deserved and for generously sharing your recipes.
Dec 29, 2012 - Lisa G. Sweet Pantry Gal shared this recipe with discussion groups: Cooking W/Wine and Alcohol Out of the Ordinary and Unique!
Andrea Runnells drayuh
Nov 27, 2012
Becky - Yay! I'm so happy to hear that!