RumChata Cupcakes Recipe: Boozy Cupcakes Will Be a Fan Favorite by 30Seconds Food
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RumChata is a blend of Mexican spices, rum and cream. The deliciously smooth drink can be enjoyed over ice, as a shot, in coffee or cocktails, or ... wait for it ... in cupcakes! These RumChata cupcakes are moist and full of deliciousness. And who doesn't love boozy cupcakes?
You could up the spice factor by adding in some freshly grated nutmeg, allspice, cloves or even pumpkin pie spice. Be sure to double the recipe for get-togethers because they'll go fast.
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Cuisine: American
Prep Time: 10 minutes plus time to cool cupcakes
Cook Time: 25 minutes
Total Time: 35 minutes plus time to cool cupcakes
Servings: Makes 16 cupcakes
Ingredients
- 1 box (15 ounces) yellow cake mix
- 1/2 cup vegetable oil
- 3 eggs
- 1 1/3 cups RumChata (divided)
- 2 sticks (16 tablespoons) butter, softened
- 4 cups powdered sugar
- 1 1/2 teaspoons vanilla
- 1/2 teaspoon cinnamon, plus more for garnish
Here's how to make it:
- In a mixing bowl, stir together the cake mix, oil, eggs and 1 cup of the RumChata. Spoon the batter into 16 muffin cups lined with baking liners. Bake in a preheated 350-degree F oven for about 23 to 25 minutes. Remove and cool completely.
- To make the frosting, with an electric mixer beat the butter, 2 cups of the powdered sugar, vanilla, cinnamon and remaining 1/3 cup of Rumchata until smooth. Add the remaining powdered sugar and beat until fluffy.
- Frost the cooled cupcakes with the frosting. Sprinkle with additional cinnamon, if desired.
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