White Russian Cupcakes 🧁

Ingredients:

Cake:

1/2 cup vodka

2 Tbsp. instant espresso

1 (15.25 oz.) Duncan Hines white cake mix

3 large egg whites

1/2 cup vegetable oil

Frosting:

3 cups confectioners' sugar

1-1/2 cups unsalted butter, room temperature

1/3 cup Kahlúa

3 Tbsp. heavy cream, room temperature

1-1/2 tsp. pure vanilla extract

1/2 tsp. kosher salt

1/2 cup chocolate shavings

Detailed Steps:

Cupcakes:

Arrange racks in upper and lower thirds of oven; preheat to 350° F. Line 22 cups of 2 standard 12-cup muffin tins with baking cup liners.

In a large bowl, whisk vodka, espresso, and 1/2 c. water. Add cake mix, egg whites, and oil; vigorously whisk until combined, 2 to 3 minutes. Fill prepared cups two-thirds full with batter.

Bake cupcakes, rotating tins top to bottom halfway through, until a tester inserted into the center comes out clean, 18 to 20 minutes. Let cool in pans 10 minutes, then transfer to wire racks and let cool completely.

Frosting:

In a large bowl, gently whisk confectioners’ sugar to break up any clumps.

In the large bowl of a stand mixer fitted with the paddle attachment, beat butter on medium-high speed until light and fluffy, 2 to 3 minutes. Add confectioners’ sugar in 2 batches, beating on low speed after each addition and scraping down sides of bowl. Add Kahlúa, cream, vanilla, and salt and beat until fluffy and smooth, 3 to 4 minutes.

Transfer buttercream to piping bag fitted with star tip. Frost cupcakes, then top with chocolate shavings.

Prep Time: 20 mins.

Total Time: 1 hr.

Yields: 22