RumChata Cupcake Recipe
RumChata Cupcake Recipe
Found this GREAT Recipe on a Blog, Love. Life. & Creative Things. HAD to share! Here are her notes:
RumChata is sooo delicious. If you haven’t had it, go try it. It tastes like… cinnamon toast crunch in liquid form. I saw a RumChata inspired cupcake recipe and of course, had to make some. They are soooo good…. and very very sweet.
NOTE: This makes A LOT of frosting. I tend to use quite a bit on my cupcakes. I ended up with a cup extra. So, if you don’t use a lot, cut the recipe in half. (I also normally freeze my leftover frosting for use later. I label and date it, I’ve used some that’s been frozen for just about 5 months and it tasted fine)
I would recommend refrigerating the cupcakes if you won’t be serving them right away. If it’s warm, the frosting can melt. Enjoy!
They are soooo good…. and very very sweet. Enjoy!
RumChata Cupcakes
Print recipe
| Serves | 24 |
| Allergy | Egg, Wheat |
| Meal type | Dessert |
| Misc | Freezable, Gourmet |
| Occasion | Birthday Party, Casual Party, Formal Party |
| Website | Love. Life. & Creative Things. |
Ingredients
Cupcake Ingredients
- 1/2 cup Butter (1 stick at room temp.)
- 1 1/2 cup Sugar
- 2 cups All Purpose Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1 cup RumChata
- 1 teaspoon Vanilla Extract
- 1 teaspoon Cinnamon
- 4 Egg Whites
Cream Cheese Frosting Ingredients
- 12oz Cream Cheese ((1 1/2 packages, at room temperature))
- 1/2 cup Butter (1 stick at room temp.)
- 1/2 teaspoon Vanilla Extract
- 5 tablespoons RumChata ((and a drink for yourself!))
- 1 packet Confectioner's Sugar (2lb bag)
Directions
| Cupcake Steps | |
| Step 1 | |
| Preheat oven to 350* | |
| Step 2 | |
| Combine sugar & butter and beat until fluffy | |
| Step 3 | |
| Mix together flour, baking powder, salt, & cinnamon, set aside | |
| Step 4 | |
| Mix the RumChata & vanilla together, set aside | |
| Step 5 | |
| Alternating, add in the flour mixture and RumChata mixture in to the butter and sugar. Start and end with the flour mixture. | |
| Step 6 | |
| In a clean mixing bowl, beat egg whites until soft peaks form (this will be easiest in an electric mixer) | |
| Step 7 | |
| Fold egg whites in to the batter – do not do this in an electric mixer, use a spatula | |
| Step 8 | |
| Fill cupcake liners | |
| Step 9 | |
| Bake for 20 minutes or until cake “bounces back” when touched. | |
| Frosting Steps | |
| Step 10 | |
| Combine butter and cream cheese until smooth | |
| Step 11 | |
| Add vanilla | |
| Step 12 | |
| Slowly add confectioners’ sugar | |
| Step 13 | |
| Mix in RumChata (use more or less based on the thickness of the frosting. I often find that some days I would use 5 tbsp, some I would use 4) | |
| Step 14 | |
| Frost the cupcakes | |
