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.

– 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

CUPCAKE INGREDIENTS:

CUPCAKE FROSTING INGREDIENTS:  – 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.

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.

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