How to Make the Best Recipe for RumChata Cupcakes
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Do you love RumChata? If you do, then you’re going to love these RumChata cupcakes! They are the perfect balance of sweet and creamy, with a delicious cinnamon flavor. This recipe is easy to follow and only requires a few simple ingredients. Cupcakes are always a hit at parties, and with this recipe, you’ll be sure to impress your friends and family!
Hands down I think this is the best new cupcake flavor we have tried to create!
What is RumChata?
RumChata is a creamy, cinnamon-flavored liqueur that is made from Rum, dairy cream, sugar, and natural flavors. It has a smooth, sweet taste and can be enjoyed on the rocks or mixed in cocktails. RumChata makes the perfect addition to any party drink menu, and in this case? It makes for delicious cupcakes!
Hands down, these are some of my favorite boozy cupcakes to make!
These are the epic adult party cupcakes – perfect for that bachelorette party or even girls’ night! I am sure a wedding party would love them!
How do you store RumChata Cupcakes?
Here is the thing – with the more futzy designs, I like to make them in advance of an event or get-together. The best way to usually store your finished creations? Room Temperature.
Granted, they aren’t going to be around that long – my family of three could easily take them out in two to three days. They should be fine for five to six days. If you store them in an airtight container, in the fridge, they can last for up to a week.
RumChata cupcakes from scratch
A good white cupcake recipe for the base.
- 1 cup all-purpose flour
- 1 1/4 tsp baking powder
- 1/8 tsp salt
- 3 large egg whites at room temp
- 3/4 cup white sugar
- 1/4 cup unsalted butter, cut into 1/2” cubes
- 1/2 cup of RumChata
- 2 tsp vanilla extract
- 1 1/2 tsp vegetable oil
- Preheat the oven to 350°F and place the shelf in the middle of the oven. Line the muffin tin with cupcake liners.
How to make RumChata cupcakes
Baking tip: for the best results, make sure all the ingredients are at room temperature.
In a large bowl start with your dry ingredients: whisk flour, baking powder, and salt together. Set aside.
In a microwave-safe dish combine butter and the RumChata and zap 2 minutes on high to melt the butter.
In a separate small bowl, with your electric mixer beat egg whites for 30 seconds on medium-high speed.
With the beater still going, pour the sugar in over 30 seconds.
Beat eggs for 6 minutes more on a highly faster speed, or until tripled in volume and almost pure white.
When the egg is whipped, scatter 1/3 flour mixture across the surface, then beat on low for 5 seconds. Stop beating, add half the remaining flour, then mix again on low for 5 seconds. Add remaining flour, then mix on Speed 1 for 5 – 10 sec until the flour is just mixed in. Once you can’t see flour, stop straight away.
Pour the RumChata/butter, vanilla, and oil into the now empty flour bowl. Add about 3/4 cups of the Egg Batter into the RumChata. Use a whisk to mix until smooth. It should look kind of foamy.
With the beater on low still, pour the RumChata mixture into the Egg Batter over 10-15 seconds, then turn the beater off.
Fill your muffin cups with batter until they are 2/3 full. Bake 20-22 minutes until an inserted toothpick comes out clean.
Remove them from the pan and place them on a wire rack to cool before decorating.
Easy RumChata cupcakes
Use a dressed-up boxed white cake mix for your vanilla cupcakes base.
RumChata cupcake recipe with cake mix
You will need:
- 1 box vanilla cake mix
- 1/2 Cup Vegetable Oil
- 3 Eggs
- 1 cup RumChata
In the mixing bowl of a stand mixer place all the ingredients. Let it mix on low to medium speed until the batter is smooth – being careful not to overbeat.
Line your cupcake tin with paper or silicone cupcake liners and then fill 2/3 full with your RumChata cupcake batter. Bake cupcakes at 350 degrees for 15-18 minutes. Remove them from the pan and let them sit on a wire rack to cool completely.
RumChata Cupcake Frosting
- 2 sticks butter, or 1 cup butter at room temperature
- 4 cups powdered sugar (usually one package of confectioners sugar)
- 1 teaspoon vanilla
- ¼ tsp cinnamon
- ⅓ cup RumChata
- Pinch of salt
In a medium bowl use a hand mixer to combine all the frosting ingredients until you have a frosting that is smooth, light, and soft peaks form. Be sure to add only 2 cups of powdered sugar at a time while mixing.
The thickness of the frosting should be lighter than a cream cheese frosting.
If you have any leftover frosting, just toss it into a Ziploc bag, label it, and pop it into your freezer until you need it.
How to Decorate Your RumChata Cupcakes
Place the piping bag into a large glass and fold the sides of the bag over the rim of the glass. Scoop the RumChata frosting into the piping bag. Bring the pastry bag edges up and twist them together to start decorating! Frost the cooled cupcakes.
Pipe frosting onto each cupcake using a star tip.
Sprinkle tops with cinnamon and insert a straw for decoration if desired. Some people add just a few pieces of Cinnamon Toast Crunch cereal.