RumChata Cupcakes

RumChata Cupcakes
Boozy cupcakes are way better than non-boozy cupcakes.
Cuisine: American
Recipe type: Dessert
  • 1 box vanilla cake mix
  • ½ c. vegetable oil
  • 3 eggs
  • 1⅓ c. Rumchata, divided
  • 1 c. (2 sticks) butter, softened
  • 4 c. powdered sugar, divided
  • 1 tsp. pure vanilla extract
  • ¼ tsp. cinnamon, plus more for garnish
  • kosher salt
  1. Preheat oven to 350° and line 2 muffin tins with 16 cupcake liners. In a large bowl, mix together cake mix, vegetable oil, eggs, and 1 cup Rumchata until smooth. Bake until a toothpick comes out with minimal crumbs, about 25 minutes. Let cool completely before frosting.
  2. Make Rumchata frosting: In a large bowl, combine butter, 2 cups powdered sugar, vanilla, cinnamon, salt, and remaining ⅓ cup Rumchata. Using a hand mixer, beat until smooth. Add the remaining 2 cups powdered sugar and beat until light and fluffy.
  3. Pipe frosting onto cooled cupcakes and garnish with more cinnamon and a decorative straw.

Watch the recipe video here:

How To Make RumChata Cupcakes

RumChata fans, how many of these cupcakes are you throwing back?!Full recipe:

Posted by Delish on Friday, March 23, 2018