Orange, White Chocolate & Kahlua Cupcakes Recipe

Name: Orange, White Chocolate & Kahlua Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¾ cups flour; 1 cup sugar; ½ cup unsalted butter, softened; 2 eggs (separated); 1 teaspoon vanilla; 2 ½ teaspoons baking powder; ¼ teaspoon salt; ½ cup orange juice; ½ cup white chocolate chips; 2 cups confectioners' sugar, sifted; ½ cup unsalted butter, softened; ¼ cup mascarpone cheese (original recipe calls for sour cream); 2 tablespoons Kahlua; 1 tablespoon grated orange zest

Servings: persons

1 ¾ cups flour
1 cup sugar
½ cup unsalted butter, softened
2 eggs (separated)
1 teaspoon vanilla
2 ½ teaspoons baking powder
¼ teaspoon salt
½ cup orange juice
½ cup white chocolate chips
2 cups confectioners' sugar, sifted
½ cup unsalted butter, softened
¼ cup mascarpone cheese (original recipe calls for sour cream)
2 tablespoons Kahlua
1 tablespoon grated orange zest

1
Preheat oven to 350F Line a cupcake baking tray with paper liners.
2
Place the butter, egg yolks, sugar and vanilla in a large bowl and mix well until creamy.
3
In another bowl, add the baking powder, salt and flour and stir together.
4
Slowly add the ingredients into the creamed egg yolk mixture, alternating with a little orange juice each time until all the ingredients are combined.
5
Beat the egg whites and fold carefully into the mixture, then fold the chocolate chips into the combined mixture.
6
Spoon the mixture into the cupcake liners, up to about 2/3 full.
7
Place in the oven and bake for around 15-20 minutes.
8
Remove from the oven and leave to cool for 5-10 minutes.
9
Transfer onto a cooling rack to cool completely.
10
For frosting, beat confectioners' sugar and butter in a small bowl until soft and creamy (because there's so little butter in comparison to the sugar, I found that I had to help it along a bit by getting my hands in the frosting).
11
Beat in the mascarpone, Kahlua, and orange zest (for the zest, I didn't measure, I just zested 1 large orange into the frosting).
12
Swirl onto cooled cupcakes.

1417

kcal

Calories

Fat

210

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 ¾ cups flour, 1 cup sugar, ½ cup unsalted butter, softened, 2 eggs (separated), and more.

Yes, Orange, White Chocolate & Kahlua Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Orange, White Chocolate & Kahlua Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions