RumChata Cupcakes

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!