Red Velvet Cupcakes with White Russian Cream Cheese Frosting
Moist red velvet cupcakes get an adult twist with White Russian-inspired frosting that combines coffee liqueur and vanilla vodka with tangy cream cheese. These sophisticated treats are perfect for dinner parties, special celebrations, or whenever you want to impress guests with a boozy dessert. The rich cocoa and buttermilk base creates the signature red velvet texture, while the alcohol-spiked frosting adds complexity and indulgence that sets this version apart from standard cream cheese topped varieties.
Ingredients
- 2 ¼ cups unbleached all-purpose flour
- 1 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¼ cup unsweetened cocoa powder
- 2 eggs
- 1 cup buttermilk
- 1 teaspoon distilled white vinegar
- 1 cup vegetable oil
- 2 tablespoons red food coloring
- 1 teaspoon pure vanilla extract
- 1 8-ounce package cream cheese, softened to room temperature
- ½ cup unsalted butter, softened to room temperature
- 4 cups powdered sugar
- 2 TBSP Kahluacoffee extract + rum1 tsp extract + 1 tbsp rum per 2 tbsp Kahluaalcohol-free option
different flavor profile
- 2 TBSP vanilla vodkavanilla extract1 tsp extract per 2 tbsp vodkaalcohol-free
less liquid, different taste
- cream, to thin(optional)
Instructions
- 1
Position rack in center of oven and preheat to 350 degrees F
- 2
Line 12-cup muffin pan with paper liners
- 3
Beat eggs lightly in electric mixer on medium speed
- 4
Add buttermilk, vinegar, oil, food coloring and vanilla, beating until well-combined
- 5
Slowly add dry ingredients, mixing until combined
- 6
Pour batter into prepared muffin cups, filling each about 2/3 full
- 7
Bake for 25 to 35 minutes, or until wooden skewer inserted near center comes out clean
- 8
Remove from oven and cool on wire rack for 10 minutes
- 9
Turn cupcakes out of tin and place on wire rack to cool completely
- 10
Cream the cream cheese and butter in stand mixer with paddle attachment on medium-high speed
- 11
Reduce speed to low and gradually beat in powdered sugar until mixture is fluffy
- 12
Beat in Kahlua and vodka
- 13
Thin with cream if needed
- 14
Spread or pipe frosting onto cupcakes
Tips
Make sure cream cheese and butter are fully softened before mixing to prevent lumpy frosting.
Allow cupcakes to cool completely before frosting to prevent the alcohol-infused frosting from melting.
Start with less cream when thinning frosting and add gradually to achieve desired consistency.
Good to Know
Store frosted cupcakes covered in refrigerator for up to 3 days or unfrosted cupcakes at room temperature for 2 days.
Cupcakes can be made 1 day ahead and stored covered. Frost day of serving for best texture.
Serve at room temperature for best flavor. Remove from refrigerator 30 minutes before serving if frosted.
Common Mistakes
Use room temperature ingredients to avoid lumpy batter and frosting.
Don't overmix batter to prevent tough cupcakes.
Cool completely before frosting to prevent melting.
Substitutions
Dairy-Free Swaps
General Alternatives
different flavor profile
FAQ
Can I make these without alcohol?
Yes, substitute the Kahlua with strong coffee and replace vodka with vanilla extract. Use 2 tablespoons coffee and 1 teaspoon vanilla extract.
How long do these cupcakes keep?
Unfrosted cupcakes keep 2 days at room temperature or can be frozen for 3 months. Frosted cupcakes should be refrigerated and consumed within 3 days.
Can I use a different alcohol combination?
Absolutely. Try rum and coffee liqueur, amaretto and vodka, or any combination that appeals to you. Keep the total liquid amount the same.