RumChata Cupcakes Recipe

What do you get when you combine Caribbean rum, dairy cream, cinnamon, vanilla, and a few other ingredients from "six different countries and as far away as Madagascar"? The holidays! Or rather, RumChata, a cream liqueur that tastes just like holiday time to us here at Sweet Society. So using RumChata and making RumChata cupcakes is one way to make perfect holiday cupcakes that are not only moist and delicious, but brings in all the cinnamon and unique flavor that RumChata has to offer. And here's a little bonus trivia for those of you keeping score. Horchata, the beverage that inspired/spawned RumChata, was created by the ancient Egyptians. With that much history, it's hard not to make these RumChata cupcakes as soon as possible.

Before You Get Started Making RumChata Cupcakes

Measure/Weigh all the ingredients

Remove butter and cream cheese from the refrigerator to soften at room temperature

Place cupcake liners in a cupcake pan

Preheat oven to 350 degrees (F)

RumChata Cupcakes Ingredients And Amounts (Yields ~18 cupcakes)

RumChata Cupcakes

2 cups (280g) all-purpose flour

2 tsp (7g) baking powder

1/2 tsp (3g) salt

1 tsp (3g) cinnamon

1/2 cup (114g) unsalted butter - softened at room temperature

1 1/2 cups (300g) granulated sugar

1 tsp (4g) vanilla extract

1 cup RumChata

4 (120g) egg whites

RumChata Frosting

6 oz (170g) cream cheese - softened at room temperature

4 tbsp (57g) unsalted butter - softened at room temperature

1/2 tsp (2g) vanilla extract

2.5 tbsp RumChata liqueur

4 cups (450g) confectioners sugar (powdered sugar)

Rumchata Cupcakes Step-By-Step Directions

RumChata Cupcakes

1) Preheat oven to 350 degrees (F).

2) In a mixing bowl, add flour, baking powder, salt, and cinnamon, and sift together. Set aside.

3) In a mixing bowl of a stand mixer fitted with the paddle attachment (or mixing bowl if using a handheld mixer) combine butter and sugar and mix on medium speed for 4-5 minutes until light and fluffy.

4) With the mixer on low, add in vanilla extract and mix until combined.

5) Then, alternating ingredients, add in the dry ingredients from Step 2 and the RumChata liqueur, starting and ending with the dry ingredients. Set this bowl aside.

6) In a clean mixing bowl, using a whisk attachment, beat egg whites until soft peaks form.

7) With a spatula, fold the egg whites into the batter you set aside from Step 5.

8) Fill cupcake liners half full.

9) Bake for 17-20 minutes or until a toothpick comes out clean.

RumChata Frosting

1) In a mixing bowl of a stand mixer fitted with the paddle attachment (or mixing bowl if using a handheld mixer) combine butter and cream cheese and mix on medium speed until light and fluffy.

2) Add in vanilla extract and mix until combined.

3) With the mixer on low, add in sifted powdered sugar.

4) Add in RumChata and then turn mixer up to medium speed and mix for 4-5 minutes until light and fluffy.

5) Frost cupcakes and enjoy.

Rumchata Cupcakes Sweet Notes

We used a round tip to pipe our frosting. We then placed the cupcakes in the freezer for about five minutes and then dipped our cupcakes in red and green sprinkles

These cupcakes should be refrigerated because of the cream cheese frosting and taken out an hour before serving to come to room temperature

Recipe adapted from Rachelleb