RumChata Cupcakes

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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.

RumChata Cupcakes (Yield: ~24 cupcakes, batter is thick, I think I ended up with 23)
Ingredients:

  • 1/2 cup butter (1 stick, at room temperature)
  • 1 1/2 cups sugar
  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 teaspoon salt
  • 1 cup RumChata
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 4 egg whites
Directions:
  • Preheat oven to 350*
  • Combine sugar & butter and beat until fluffy
  • Mix together flour, baking powder, salt, & cinnamon, set aside
  • Mix the RumChata & vanilla together, set aside
  • Alternating, add in the flour mixture and RumChata mixture in to the butter and sugar. Start and end with the flour mixture.
  • In a clean mixing bowl, beat egg whites until soft peaks form (this will be easiest in an electric mixer)
  • Fold egg whites in to the batter – do not do this in an electric mixer, use a spatula
  • Fill cupcake liners
  • Bake for 20 minutes or until cake “bounces back” when touched.
RumChata Cream Cheese Frosting
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)
Ingredients:
  • 12 ounces of cream cheese (1 1/2 packages, at room temperature)
  • 1/2 cup of butter (1 stick, at room temperature)
  • 1/2 tsp of vanilla
  • 5 tbsp of RumChata
  • 1 package of confectioners’ sugar (2 lb. bag)
Directions:
Note: The frosting is pretty sweet. I had some people say it was just enough, others said it was a little too much. It is REALLY tasty, so of course I was in favor of having more of it.
  • Combine butter and cream cheese until smooth
  • Add vanilla
  • Slowly add confectioners’ sugar
  • 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)
  • Frost the cupcakes
I would recommend refrigerating the cupcakes if you won’t be serving them right away. If it’s warm, the frosting can melt. Enjoy!

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144 thoughts on “RumChata Cupcakes

      • Can you modify the recipe to be gluten free???? For example, replace the flour with gluten free flour? I am making these for a friend for her birthday and it would be nice if they could be gluten free….. Or do you recommend I use a gluten free white cake mix and just replace the liquid with the rum, then top with your frosting recipe?? Ideas/thoughts appreciated – thanks!

      • Hi,, I would like to know the tip size #. I would like to do these,, But I just need that,, to start,, :::)))

        Thanks ,,

      • Michelle,
        Thank you for this wonderful recipe! I will be making these for my next party! All of my friends are into the RumChatta so I know they will be a big hit!

      • I’m sorry you didn’t have good results. I got a lot of positive feedback and have been asked to make them again. Best of luck in trying other recipes!

  1. If you add a bit of salt (dissolving it in the liquid first) to the frosting it will cut down on the sweetness and enhance the flavor.

      • Made this into a cake for a co-workers birthday today and EVERYONE loved it, thank you!

    • I have made it into a cake and works great. I have also used a white cake mix replacing the liquid with the rum and added the cinn. to it. turned out pretty good but not as good as this recipe.. But it worked in a pinch!

  2. I’ve made RumChata cupcakes a few times but the frosting recipe I have used previously didn’t have cream cheese in it. It was WAY too sweet. I’m excited to try this version. Thanks! :)

    • I prefer using cream cheese because buttercream can be SO sweet. This one’s definitely still sweet – but hopefully less than your other one! Good luck!

    • I just responded to your earlier question. I hadn’t gotten to it yet – sorry. I think it should work – but I’m not positive.

      And, you mix the butter and sugar first. And do you mean what type of mixer or what ingredients? Sorry for the confusion.

      • I am hispanic and we drink horchata on a regular basis, we also do shots and on the rocks with rumchata. so easy to get addicted to, but a little expensive. I would have never thought of a recipe like this, thanks for sharing and i will keep you in mind when i make both cake and cupcakes for my next get together with family. FYI, your instructions and ingrediants were very easy to understand. If people would take the time to read and comprehend what they are reading there wouldn’t be any confusion in these instruction.

  3. I just got done making these and the frosting recipe is way too much. I had a lot left over. I would say half the frosting. Otherwise, I didn’t think they were anything special. I give them an 7/10.

    • Sorry you had so much leftover – that’s why I mentioned that if you don’t use a lot to frost cut it down. I made about 28 cupcakes out of this, used that frosting recipe and only had about a cup leftover.

    • I just want to add an update to say that my friends LOVED these. I mean, TRUE LOVE! People who don’t even like cake or cupcakes were saying they were fantastic and others were saying they were the best cupcakes they ever had. So…. yes! Make these!

  4. Made these over the weekend. Two things… the dough is thick. Tastes great, but I don’t think these qualify as cupcakes. They are dense and more like muffins. And the frosting, you will need to refrigerate for a while because it is way too runny… thinking maybe some typos in the recipe.

    • The batter is a little thick.

      And, there aren’t any typos – that’s the recipe I used. The thickness of your frosting can also depend on weather. Often times when it’s hotter outside, I put less liquid (RumChata, Milk, whatever I’m using for the frosting) because it gets runner faster.

      Hope you enjoyed them!

      • Oh, they were good… they reminded me of a Cinnabon a little bit. I actually liked the density of the cake… I like muffins more than cupcakes. And any frosting that is creme cheese derived is fine by me! LOL.

  5. These are amazing! I just made them (as in, I’m literally still swallowing the last bits of cupcake) and they are so incredibly delicious. I agree they’re almost muffin-like in density, but that doesn’t take away from how awesome they are. Thanks for posting the recipe!

  6. I’d like to make this in a bundt cake (or 9×13 pan). Do you think it would work as a bundt??? I’d hate to try and then ruin it!

    • I’m not very familiar with bundt cakes – this cake is very dense so it may work, but I’m not sure. I know another reader made it in to a cake and it worked out. Good luck!

      • Thx for the reply! I did see the other reader’s comment but she didn’t indicate what size cake pan she used, so thats why I again asked. I’m tempted to try, but may just make the cupcakes the 1st time…which I am doing this weekend! :)

  7. I follwed the recipe exactly and I just took the cupcakes out of the oven & they fell. Any suggestions on what I may have done wrong?

    • Hmm – I’m not too sure why that happened for you. That’s the exact recipe I used. The only thing I can thing of is that yours need to be baked a little longer? Sorry!

    • If you fold the egg whites in too vigorously, all the air that works as a leavening agent gets squished out and your cake can fall. Try being more gentle folding in the whites–maybe do a third at a time, so the batter loosens up as you’re going.

  8. made these for my hubbys birthday party and they are delicious so sad they dont sell rumchatta where I live );

  9. Pingback: rum & domesticity. « restless.

  10. I saw this recipe and was so excited. My friend is in love with RumChata, so I want to make them for her Bridal Shower. QUESTION: Is there anyway to change the recipe and use a “Box Cake Mix”, and just add RumChata? She LOVES red velvet, so was hoping to tweek it a little.

  11. I attempted to make these cupcakes for company this past weekend and had a complete disaster. The directions were followed perfectly and the 22 cupcakes were thrown in the garbage. RunChata is quite expensive along with the other ingredients used. Good luck to whoever else tries these.

  12. I have no clue! After baking for the 20 min. I took them out of the oven and b/4 I made it to the cooling rack the centers had fallen flat. On my second attempt, I filled the papers fuller and baked them a bit longer and the same thing happened. Out of curiosity I tasted one and it was raw inside. RumChata is for drinking not baking.

    • Dianne –

      What a bummer! I would have recommended not filling them any fuller, but still cooking them a little longer. Cook time is not always exact, many ovens vary in how they cook. Did you see the note that said “or until the cupcakes “bounce back” when touched? You could also have stuck a toothpick in them and if it comes out clean, they are done. I’m sorry they didn’t work out for you!

      • It’s amazing to me that people don’t know to “test” a cake before they take it out of the oven…DUH! LOL

  13. These sound amazing and I’m definitely going to make them!! Like others here I’m a little obsessed with Rumchata lately. I always have a bottle in my fridge and I’m not really a drinker. But wow, this stuff is great! Can’t imagine in a cupcake. Sounds like party time for me since 28 cupcakes is a lot.

  14. Can’t wait to make them . I am the Queen around here making them. I know a few ladies who will want to try them…

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  16. I just made these today. However, I made them in a mini cupcake pan with liners and baked them at 350 for 15 – 20 minutes. They turned out amazing!!!! Bite size Rum Chata shots in cupcake form. Thanks so much for this wonderful recipe.

  17. A local cake maker here made rumchata cupcakes for a cupcake contest at our local coffee house. I heard they were to DIE for. her cakes tend to me dense – which I LOVE. I am anxious to make these. I appreciate the comment about a bit of salt to cut down on sweetness. For the cake portion – do you think you could safely use raw sugar instead of processed white sugar? I am having some friends over for a Margarita Spa party soon and I’m making lots of mexican inspired foods – I’m thinking that these in mini cupcake form would be perfect. I am wondering (I cook a ton but bake very little) — how would you suggest adjusting the oven temp and bake time for mini cupcakes? I do not like dry, over cooked baked goods. Any suggestions would be appreciated!

    • Hi Kathleen – Margarita Spa night sounds fun! I am not a professional baker by any means and more or less just experiment in my own kitchen. I’m not very familiar with raw sugar vs. processed white sugar (though you may have just sparked something for me to look in to!) so I cannot help there, sorry! As for mini cupcakes – I haven’t made them in quite some time. Another commenter did make these in to minis and baked them at 350 for 15-20 minutes, so I would give that a try. Good luck and have a fun Margarita Spa night!

  18. Thanks Michelle. I try to stay away from the icky sugars (although I will have to suck it up for the frosting as I don’t know of a natural powdered sugar) :)

  19. i just got dome making these and am wondering, has anyone else had them sink im the middle? they are done, i tried one and not doughy in middle at all and a little crispy on the edges but still, sunkin in…dont look real pretty but do taste good…will frost later and im sure, that will hide the flaw

    • I actually had the same exact thing happen to me. I made two batches just to be sure to use up all the frosting and sure enough both times they dropped in the middle. However, once I frosted them it was my secret. :) I’m unsure of why this happened though.

    • Kim & Shelly – Wow, I’m not sure why that’s happening! I’m glad they are baked all the way through, but still wish they didn’t sink in. I’ll have to see if I can find out what would cause that.

      • Hi Ladies! A couple of things could of caused that: 1) make sure there are no air bubbles in your batter before you put them in the oven, 2) do not open the oven while baking, and 3) your oven is too hot….try dropping the temp by 25 degrees. Hope this helps!

  20. Made these tonight for a potluck at work tomorrow. I cant wait for everyone to try them! I only got 18 out of the recipe but I tend to overfill
    Cant wait to make them again!

  21. I just made these and I recommend two things: 1) use less powered suger…do it to taste 2) Sprinkle cinnamon suger on top of cupcakes not only for presentation purposes, but it also gives it a nice contraste with the frosting.

    • Great suggestions! I typically do my powdered sugar to taste/consistency. Sometimes I have to use a little more to make the frosting a little sturdier so it’s not as runny. I’ll have to try the cinnamon sugar next time!

  22. my boyfriend LOVES RumChata, and I want to make these to surprise him. however, i’m a poor college student and don’t want to buy all the ingredients. Is it possible to make this recipe with box cake mix?

      • you can pretty much doctor up any cake mix. In this case I would use white cake mix. Add 4 eggs, 2/3 c rumchata (or any other liquid… in this case use rumchata obviously), 2/3 oil, 4 eggs and 1 c of either sour cream or yogurt. Mix all ingredients and bake to box’s times. you can literally use this to make hundreds of flavor combinations. good luck!

  23. I just made them also and the middle fell….the only thing I can think is to beat the egg whites until comepletly STIFF…..other than that they taste great.

  24. I made these twice already. I cheated and used a yellow butter cake mix( Duncan Hines) I believe, just used the rumchata for the water and then of course I added the cinnamon and vanilla. They turned out wonderful, not a muffin consistency at all, very soft and moist, first time the frosting was a little runny bit second time was much better, it actually stayed on the cupcake this time! I only cheated because I am not one to make cakes from scratch, never worked out for me. Just thought I would let you know!

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  26. Wow! These are awesome! They taste like a cinnamon roll cupcake/muffin! I did half the frosting recipe, which is to die for! Thanks for the recipe!!

    • haha no problem! honestly, if you only have salted butter it’s not going to make or break the recipe. When baking, it’s said to be a general rule to always use unsalted butter because then you have total control over the amount of salt in your recipe for various reasons – taste, health, freshness, etc. Having too much salt in a recipe can alter the taste (using unsalted butter in this case, to me, would not alter it’s taste much, maybe someone will a more refined palate? haha). I don’t always have unsalted butter on hand – so if all I’ve got is salted, I use it. I am not a professional baker by any means though :)

  27. THANKS SO MUCH for this recipe!!! My friend and I looove Rumchata so I decided to make these for her birthday and OMG….total hit at the party! I’m not a great baker haha so people were skeptical, but then once they tried ‘em it was instant love. Can’t wait to make them again sometime :)

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  29. I made these for a party this past weekend. I’m a huge fan of Rumchata so I was really excited to try them! I followed the directions to a “T” but for some reason they were a little dry. The taste was fantastic so I’m going to guess that maybe I over-mixed the batter? Also, I baked them for 21 minutes because they didn’t look quite ready after the recommended 20 minutes. Maybe I’ll also try taking them out after 20 minutes. The were still Dee-Lish though!

    • I had the exact same problem! I was wondering if it was my egg whites- they had formed stiff peaks but as I was putting them in with the batter, they seemed runny towards the bottom. What would happen if I just added the egg whites in the batter right in the beginning- do you think that would make a difference?

    • If you used a vanilla extract that was darker in color it would explain a darker frosting. I love using bourbon vanilla extracts so my frosting often turn out a cream color.

  30. I made these and they didn’t turn out good. They “fell” in the middle. Could that be because there is no baking soda in the recipe?

  31. These are delicious! I actually made mini rum chata cupcakes because I’m doing a rum chata tasting tomorrow and they turned out great! I would recommend putting two more teaspoons of rum chata in the frosting! Thanks for the delicious recipe!

  32. I made these today and my husband LOVED them! My son was dancing, he thought they were so good. I made 12 regular size and then got about 18 minis out of the rest of the batter.My family is jealous and requesting that I make them when we go home for New Years. :)

  33. We bought Rumchata cuz it was on sale and we never had it before. found ourselves doing some shots of it over the weekend…yummo! Found this recipe and thought ohhh yeah! :( my cupcakes flopped! the tops are done and crispy (peeled it off like a muffin top & ate it) It took them out of the oven cuz the tops were so done but they fell ? not sure what i did wrong. we will still eat them cuz they taste good just are not very pretty to bring anywhere.

  34. Definitely some great recipes right here. I saw a post on Tumblr with a shot Fireball whiskey shot mixed with Rumchata. I definitely wonder how that would taste and how the light liqueur would play off the hot sensation of the Fireball.

  35. Just made the Rumchata cupcakes & they turned out perfect. I had a couple of cups of icing left over, but just popped it in a freezer bag & will use in the future. To the people who are having trouble with the recipe – it works fine. Use fresh ingredients and pay attention to the directions. Typically, I find if a recipe fails for me that it is because of something I did and not the fault of the recipe.

  36. For the commenters who are having the cupckes “fall”, it could be from over-stirring the egg whites when added into the batter. Make sure you are only folding as many times as needed! :)

  37. For those of you who have had issues with the cupcake “falling” or “sinking” during or after baking: I’m definitely not a pro, but I have read in many cheesecake recipes that you should turn off the oven about 1 1/2- 2 minutes before it is done and leave it in there with the oven door shut until they are cool. This is supposed to keep it from cracking or sinking. It’s worth a try. Happy Baking!

  38. Help my cupcakes turned out hard. What did I do wrong? Frosting was perfect but I didn’t use all 2lbs that would of been too sweet for me.

    • If you are one of the one’s who made this recipe and
      they fell in, it’s probably due to the altitude. I’ve had many incidents with this. If you search for high altitude baking you will find tons of websites that show the adjustments needed. Then the trial and error begins. Start with the smaller adjustments and write them down so you know which ones work for you. Happy baking =0)

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  40. So, half of my cupcakes fell to a crater, some fine, some halfway. I watched in the oven as some bubbled up and caved before the 20 min. were up. I remembered some inconsistency in the batter as I tried to even out the batter in the pans…and noticed the egg whites did start getting a little runny by the end of mixing and filling. So,second batch I made egg whites a little stiffer and dryer looking, and lowered oven to 335 and 23 min. Came out perfect.

  41. I just made these over the weekend and they turned out wonderful and delish! They were moist and dense. I used my own cream cheese frosting recipe and just added the rum chata to that so I didnt have too much frosting go to waste. Then i used one of my Wilton frosting tips and a frosting bag to pipe the frosting on the cupcakes. They were a big hit! Thanks for this great recipe!

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  43. I just made these this morning. I was really looking forward to them but to my suprise they were very heavy cupcakes. I didn’t think they were as good as I had hoped. I made the frosting and holy cow there is a lot. I accidentally put 12oz of cream cheese in it and it wasn’t as sweet. Maybe that would work for some people who don’t like it as sweet.

  44. Pingback: RumChata Cupcakes | Books, Booze & Beauty

    • normally I just use whatever I have on hand, which is typically unsalted butter so I have more control over how much salt is in my recipes. Using salted wont hurt though, if that’s all you have.

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    • RumChata is liquor… the part in the cupcakes bakes off, but then there is a small amount in the frosting. It’d be up to you. You could just make regular cream cheese frosting – I can’t attest to how they taste that way though.

  46. I was just wondering if anyone could tell me how long to cook this in cake form, since I’ve read that a couple people have made it into a cake and succeeded.. Any tips on cook time, temperature, cake pan size..? Would be great if someone answered before April 6th, trying to make it for my friend’s bachelorette part. :) Thanks!

  47. So so so amazing! I did a little more cream cheese and a little less sugar in the frosting. I also put the cupcakes in the freezer for five min then frosted them- the warm cupcakes with a crunchy top and gooey frosting was awesome!!!!

  48. Tried them and loved them! Mine were a little dense but I don’t think I whipped the whites long enough. Still, they were so good and the hubby lived them. T banks for the tip on the frosting. Definitely only needed half!

  49. I made these cupcakes and they turned out very well and everyone loved them! I have read most of the posts and several people have wondered why their cupcakes fell. The oven temperature can vary, so that could be a factor, also the egg whites act as leavening and make the cake rise. If you did not use large eggs, or the entire egg white, it could be that there was not enough egg white to make such a dense cupcake rise.

  50. I made these and the cupcakes are great as for the frosting it definitely needs help. I cut the recipe in half (frosting) and even before adding the rum chata it was way runny. I bake/cook all the time. I may by betty crocker cream cheese frosting and put some rum chata in that. Appearance is everything is everything if your taking a dish to share.

    • This frosting is challenging. I’ve made it several times and it varies a little each time. The weather & kitchen temp play a huge role when working with cream cheese frosting.

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  52. I made these tonight and they are fantastic. I agree with other comments that some fell flat, but I’m sure that was just baker error, because they all didn’t fall.

    I also made less frosting. I used 8oz cream cheese, one stick of butter, and 2 cups of powdered sugar and 1/2tsp of vanilla with a dash of salt. It turned out perfect.

    I cannot wait to share these at the party tomorrow, thanks for the recipe.

  53. First time I made these they fell flat but I some how used baking soda instead for baking powder while in a hurry. So that was my fault.
    I’m going to attempt these again today. Shouldn’t have any problems.

  54. I want to make these for my bday so I plan to test them. However, I’m going to take the easy way out and use commentors suggestions of box mix and frosting. No offense to you. It’s just.. do I look that patient? haha ;)

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  58. was wondering if these measurements would be enuf to make a small cake instead of cupcakes and if it tastes booze-y or not and how much rum chata would I have to add for it to be boose-y without over doing it? sorry lotsof ?s :)

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