White Russian Cupcake

Maggie May Schill


My friends run something called a Big Lebowski fest every year, which involves sitting around in robes on the carpet, drinking white russians and watching The Big Lebowski on blue-ray. This year I decided to try and concoct a cupcake that tastes like a white russian for it. This is what I came up with.


★★★★★ 1 vote

20 Min
20 Min


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  • 1 1/2 c
    unsalted butter, softened
  • 1 3/4 c
  • 3 c
    cake flour
  • 1/2 c
    heavy cream, room temperature
  • 1 Tbsp
    pure vanilla extract
  • 1 c
  • 4 large
    eggs, room temperature
  • 1
    3oz pack of instant powdered vanilla pudding mix
  • 2 Tbsp
    baking powder
  • 2 tsp

  • 1/2 c
  • 1 tsp
    pure vanilla extract
  • 1 tsp
    heavy cream
  • 3/4 c
    confectioner's sugar

  • 1 1/2 c
    unsalted butter, room temperature
  • 1 c
    cream cheese, room temperature
  • 3 1/2 c
    confecioner's sugar
  • 2 tsp
    pure vanilla extract
  • 4 Tbsp
    kahlua (or to taste)
  • ·
    dark chocolate shavings, garnish

How to Make White Russian Cupcake


  1. Pre heat oven to 350'F

    Line two cupcake pans with cupcake liners. (24 cupcakes total)
  2. In a large bowl sift together flour, salt, baking powder and pudding mix. Set aside.
  3. In a measuring cup mix vanilla, Kahlua and cream together. Set aside.
  4. In another large mixing bowl cream butter and 1 cup of the sugar together.
  5. Mix flour mixture into butter/sugar mixture gradually in thirds, alternating with the Kahlua mixture to the bowl in between adding the flour mixture. Starting and ending with the flour mixture.

    All in all you will add: Flour, Kahlua, Flour, Kahlua, and then Flour.

    Completely incorporate but do not over mix.
  6. In a large mixing bowl beat egg whites slowly, gradually add 3/4 cup of sugar. Beat until it is in soft fluffy peaks, but not stiff and separating.
  7. Fold egg white mixture into the cake batter carefully, as not to deflate the egg whites.

    Pour out into cupcake liners evenly and bake for 20-25 minutes, or until a tooth pick comes out clean.
    Let cool on a wire wrack completely.
  8. For Vodka glaze,

    Mix all ingredients together in a small bowl, adding additional confectioner's sugar as needed to make the glaze as thick as you like. I like it to be thick like paint, but not so thick it can't soak into the cakes. Set aside.
  9. For Frosting:

    Beat butte, cream cheese r and vanilla together. Slowly add confectioner's sugar until completely incorporated. Gradually add Kahlua and whip until completely smooth. Set aside.

    Once cakes are cooled, poke holes with a toothpick into each cake. Then dip the tops of each cake into the vodka glaze.

    Frost each cake as desired, and garnish with shaved chocolate if desired.

Printable Recipe Card

About White Russian Cupcake

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

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