Best Cinnamon Rumchata Cupcakes Recipes

Cinnamon RumChata Cupcakes image

Provided by Lisa G. Sweet Pantry Gal @2sweetinc

Categories Cakes

Number Of Ingredients 9

1 box(es) classic white cake mix
- ingredients for cake (milk instead of water)
1-2 - capfuls cinnamon flavoring (if using cinnamon oil less is best)
RUMCHATA FROSTING
1 cup(s) unsalted butter
3-4 cup(s) confectionary sugar
1/4 teaspoon(s) salt
1 tablespoon(s) vanilla
4 tablespoon(s) rumchata

Steps:

Cupcakes are simple. Make the cupcakes according to box instructions. I used milk instead of water. I always do. After mixing I added the cinnamon flavoring stirring in and adding a bit more to My liking.
Using My ice cream scooper sprayed with cooking spray (like pam) So You get perfect amount in each cupcake and the batter dont stick to scooper. fill cupcake liner 1/2 to 3/4 full. Sprinkle with a pinch of cinnamon. Place in preheated 350 degree oven. Bake according. Mine took exactly 15min. Let cool and frost. Decorate frosting with cinnamon sugar. I found gold sugar, so made cinnamon sugar with it. Made a perfect New Years cupcake.
RumChata Frosting This cupcake came to mind while enjoying My new favorite drink. Planned on making My own frosting. I found this frosting on the RumChata website. Similar to what I had planned. Cream butter on medium speed, add 3 cups of powdered sugar at low speed until incorporated. Add vanilla, salt and 2tbls rum. Mix on high speed for 3min. adding more sugar and rumChata til desired consistency.

Rum Chata Cupcakes Recipe - (4.2/5) image

Provided by kayjayjohnson

Number Of Ingredients 16

CUPCAKES:
1/2 1/2 1/2 cup butter (1 stick, at room temperature)
1 1/2 1 1/2 1/2 cups sugar
2 2 2 cups flour
2 2 2 teaspoon baking powder
1/2 1/2 1/2 teaspoon salt
1 1 1 cup rum chata
1 1 1 teaspoon vanilla extract
1 1 1 teaspoon cinnamon
4 4 4 egg whites
RUMCHATA CREAM CHEESE FROSTING:
12 12 12 ounces cream cheese, at room temperature
1/2 1/2 1/2 cup butter, at room temperature
1/2 1/2 1/2 teaspoon vanilla
5 5 5 tablespoons rum chata
1 1 package 1 (2-pound) package Confectioners' sugar

Steps:

Preheat oven to 350°F. CAKE: Combine sugar & butter, beat until fluffy. Mix together flour, baking powder, salt, and cinnamon and set aside. Mix the Rum Chata & vanilla together, set aside. Alternating, add in the flour mixture and Rum Chata 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. FROSTING: 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 Rum Chata (use more or less based on the thickness of the frosting. I often find that some days I would use 5 tablespoons, some I would use 4) Frost the cupcakes. Enjoy!