Go Back

Find more recipes at charlotteslivelykitchen.com

White Russian Cupcakes

White Russian Cupcakes inspired by the classic cocktail - Baileys whipped cream sponge, topped with a White Russian buttercream and a hidden dark chocolate and vodka ganache centre.
Active Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 8 cupcakes


  • 8 cupcake cases
  • Muffin tin
  • Weighing scales
  • Measuring spoons
  • Measuring jug
  • Electric mixer + bowl
  • Hand whisk (for the egg) + bowl
  • Sieve
  • Large spoon or spatula (for folding)
  • Wire cooling rack
  • Small saucepan + bowl
  • Piping bag with star nozzle attached
  • Teaspoon


For the cakes

  • 1 medium egg
  • 120 ml double cream
  • 50 ml Baileys Coffee - or Baileys Original
  • 100 g caster sugar
  • ½ tsp vanilla extract
  • 120 g plain flour
  • 1 tsp baking powder
  • Pinch of salt

For the White Russian buttercream

  • 135 g unsalted butter - at room temperature
  • 270 g icing sugar
  • 2 tbsp Baileys Coffee - or Baileys Original
  • ½ tbsp Smirnoff no. 21 Vodka

For the Vodka Ganache

  • 50 g dark chocolate
  • 50 ml double cream
  • 2 tsp Smirnoff no. 21 Vodka


Make the cakes

  • Pre-heat the oven to 180ºC/160ºC fan
  • Line a muffin tin with 8 cupcake cases
  • Using an electric mixer, whisk the double cream (120ml) to stiff peaks. Once stiff, add the vanilla extract (½ tsp) and gradually add the Baileys (50ml) thoroughly mixing each addition before adding more.
  • In a separate bowl, whisk the egg (1 medium egg) until just frothy.
  • Add the egg to the whipped cream and whisk for a couple of minutes.
  • Gradually add the caster sugar (100g), whisk in each addition before adding more. Once all of the sugar is added whisk on a high speed for a couple of minutes.
  • Sift the remaining dry ingredients (120g plain flour, 1 tsp baking powder, pinch of salt) into the cream mixture and carefully fold them together until thoroughly combined.
  • Spoon the cake batter into the cupcakes cases, ensuring it's evenly distributed.
  • Bake for 18-20 minutes until a skewer inserted into the centre comes out clean.
  • Once baked, transfer to a wire rack to cool.
  • While the cakes are cooling, make the buttercream and ganache.

Make the buttercream

  • Cut the butter (135g) into cubes and beat with an electric mixer until light and fluffy.
  • Gradually add the icing sugar (270g) and beat in each addition before adding more.
  • Once combined add the Baileys (2 tbsp) and vodka (½ tbsp) and beat thoroughly to combine.

Make the ganache

  • Place the dark chocolate (50g) in a small saucepan and heat very gently until melted.
  • Remove from the heat immediately and pour the chocolate into a bowl. Add the double cream (50ml) and mix vigourously until combined.
  • Add the vodka (2 tsp) and mix thoroughly until combined.

Construct the cupcakes

  • Use a teaspoon to scoop out the centre of each cupcake.
  • Fill the centre with a spoon of ganache.
  • Pipe the buttercream onto the top.
  • Serve.


WARNING - this recipe contains alcohol
Suitable for Vegetarians.


Calories: 541kcal | Carbohydrates: 63.6g | Protein: 3.3g | Fat: 28.4g | Saturated Fat: 17.5g | Sodium: 120mg | Fiber: 1g | Sugar: 52.3g

Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.

Course: Dessert
Cuisine: British, Irish
Keyword: Buttercream, Frosting, Sponge Cake
Author: Charlotte Oates