If you love cupcakes that bring a comforting warmth and a hint of indulgence, then you are going to adore this RumChata Cupcakes with Cinnamon Buttercream Frosting Recipe. It combines the creamy, cinnamon-spiced flavors of RumChata liqueur with a moist yellow cake base and a luxuriously fluffy buttercream frosting. Every bite melts in your mouth with just the right balance of sweetness and spice, making these cupcakes perfect for sharing with friends or treating yourself on a cozy afternoon. There’s something truly special about how this recipe turns simple ingredients into a celebration of flavor and texture that’s impossible to resist.
Ingredients You’ll Need
Gathering the right ingredients is the secret to nailing this recipe with ease. Each one plays a vital role: the yellow cake mix provides a tender crumb, RumChata adds that signature cinnamon cream flavor, and the cinnamon in the buttercream frosting brings everything together with a warm, aromatic finish.
- Yellow cake mix (1 15.25oz. box): The foundation of a light, fluffy cupcake that bakes quickly and evenly.
- Eggs (2): They bind the ingredients and enrich the batter for moisture and structure.
- Vegetable oil (1/2 cup): Keeps the cupcakes tender and gives them a soft crumb.
- RumChata Cream Liqueur (1 cup for batter, plus 1/4 cup for frosting): Infuses the cupcakes and frosting with that unmistakable creamy cinnamon flavor.
- Butter (2 sticks, softened): The key to a luscious, creamy buttercream frosting.
- Powdered sugar (2 cups): Sweetens and thickens the frosting without making it grainy.
- Cinnamon (1 teaspoon): Adds a warm spice to the frosting that complements the RumChata perfectly.
- Vanilla extract (2 teaspoons): Enhances all the flavors and adds depth to the buttercream.
How to Make RumChata Cupcakes with Cinnamon Buttercream Frosting Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350 degrees Fahrenheit and line your cupcake pan with liners. This sets the stage for perfectly baked cupcakes that lift easily from the pan without sticking.
Step 2: Mix the Cupcake Batter
Combine the yellow cake mix, eggs, vegetable oil, and 1 cup of RumChata Cream Liqueur in a large bowl or the bowl of your stand mixer. Beat the ingredients together on medium speed until everything is smooth and well combined. The batter will have a delightful aroma from the RumChata, hinting at the cupcake’s amazing flavor.
Step 3: Bake the Cupcakes
Fill each cupcake liner just over halfway with batter to ensure there’s room for the cakes to rise beautifully. Pop the pan in the oven and bake for 18 to 20 minutes. To check doneness, insert a toothpick in the center of a cupcake; if it comes out clean, they’re ready to cool.
Step 4: Make the Cinnamon Buttercream Frosting
While the cupcakes cool, start your frosting by beating the softened butter in a mixing bowl until it’s creamy and smooth. This step is crucial to achieve the right frosting texture.
Step 5: Incorporate Sugar and Flavor
Add half of the powdered sugar to the butter and beat until it blends together smoothly. Then stir in the vanilla extract and 3 tablespoons of RumChata, which will add subtle warmth and creaminess.
Step 6: Finish the Frosting
Add in the remaining powdered sugar along with the cinnamon, beating until soft peaks form. If the frosting is too thin, add a bit more powdered sugar for perfect stiffness and flavor balance.
Step 7: Frost Your Cupcakes
Once your cupcakes are completely cool, generously frost each one with the cinnamon RumChata buttercream. The frosting makes every bite irresistibly creamy and packed with spice.
Step 8: Garnish for Extra Flair
For a charming finish, garnish each cupcake with half a paper straw or a small cinnamon stick, which adds a rustic touch and hints at the flavors inside.
How to Serve RumChata Cupcakes with Cinnamon Buttercream Frosting Recipe
Garnishes
Adding a cinnamon stick or even a light dusting of ground cinnamon on top of the frosting can elevate your cupcakes visually and flavor-wise. You can also try small edible gold flakes for a festive touch when serving at celebrations.
Side Dishes
These cupcakes pair beautifully with a warm cup of coffee or chai tea to complement the cinnamon notes. A side of fresh fruit, such as sliced apples or pears, also balances the richness of the cupcakes.
Creative Ways to Present
Try arranging the cupcakes on a tiered dessert stand decorated with fall leaves or cinnamon sticks for seasonal gatherings. Or serve them in cute mini cupcake boxes as delightful party favors that your guests will rave about.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cupcakes in an airtight container at room temperature for up to 2 days to maintain freshness. For longer storage, refrigerate them, but bring them back to room temperature before serving to soften the buttercream.
Freezing
You can freeze these cupcakes without frosting for up to 3 months. Wrap each cupcake individually in plastic wrap and place them in an airtight container. When ready to enjoy, thaw overnight in the fridge and frost just before serving.
Reheating
If you prefer a slightly warm cupcake, gently microwave for 10 to 15 seconds, but avoid heating the frosting as it may melt. This little warm-up enhances the moist texture of the cake wonderfully.
FAQs
Can I substitute RumChata with another liqueur?
While RumChata is essential for the signature cinnamon cream flavor, you can swap it out for other cream liqueurs like Baileys for a similar texture and sweetness, but the taste will differ.
Is it possible to make this recipe dairy-free?
You can try using dairy-free butter and powdered sugar substitutes, but be mindful that the texture and flavor might change. Also, check that your RumChata or substitute is dairy-free.
How do I prevent cupcakes from sticking to liners?
Using high-quality cupcake liners and allowing the cupcakes to cool completely before removing them helps avoid sticking. You can also lightly grease the liners if desired.
Can I double the recipe?
Absolutely! This recipe scales perfectly for larger gatherings. Just be sure to bake in batches or use multiple pans and adjust baking time accordingly.
What’s the best way to pipe the frosting?
A large star or round piping tip works beautifully to create generous swirls on each cupcake that showcase the creamy texture and cinnamon flecks.
Final Thoughts
There’s something undeniably cozy and celebratory about the RumChata Cupcakes with Cinnamon Buttercream Frosting Recipe, and I honestly can’t recommend trying it enough. Whether you’re baking for a special occasion or just craving a sweet treat, these cupcakes bring a little warmth and joy to every bite. So go ahead, mix up a batch, and watch how quickly these delightful desserts disappear from the plate—trust me, your taste buds will thank you!
Print
RumChata Cupcakes with Cinnamon Buttercream Frosting Recipe
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Total Time: 43 minutes
- Yield: 24 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These RumChata Cupcakes combine a moist yellow cake infused with RumChata Cream Liqueur and topped with a rich, cinnamon-spiked RumChata buttercream frosting. Perfect for celebrations or a sophisticated dessert, these cupcakes offer a delightful blend of creamy liqueur flavor with subtle cinnamon warmth.
Ingredients
Cupcake Batter
- 1 15.25 oz. box yellow cake mix
- 2 large eggs
- 1/2 cup vegetable oil
- 1 cup RumChata Cream Liqueur
RumChata Buttercream Frosting
- 2 sticks butter, softened (1 cup)
- 2 cups powdered sugar
- 1/4 cup RumChata Cream Liqueur (divided: 3 tablespoons and remaining)
- 1 teaspoon cinnamon
- 2 teaspoons vanilla extract
Garnish
- Half of a paper straw or cinnamon stick per cupcake
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners to prevent sticking and ensure even baking.
- Mix Batter: In a large bowl or the bowl of a stand mixer, combine the yellow cake mix, eggs, vegetable oil, and 1 cup of RumChata Cream Liqueur. Beat on medium speed until all ingredients are thoroughly mixed and smooth.
- Fill and Bake: Pour the batter evenly into the prepared cupcake liners, filling each just over halfway. Place the pan in the oven and bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Make Frosting Base: While the cupcakes bake, beat the softened butter in a large bowl until it becomes smooth and creamy.
- Add Powdered Sugar and Mix: Add half of the powdered sugar to the butter and continue mixing until the mixture is smooth and well combined.
- Add Flavorings: Blend in the vanilla extract and 3 tablespoons of RumChata Cream Liqueur into the sugar-butter mixture until fully incorporated.
- Finish Frosting: Add the remaining powdered sugar and cinnamon, beating the frosting until soft peaks form. Adjust the consistency and sweetness by adding more powdered sugar if needed to achieve the perfect flavor and texture.
- Frost and Garnish: Once the cupcakes are completely cooled, frost them generously with the RumChata buttercream. Garnish each cupcake with half of a paper straw or a cinnamon stick for a decorative and flavorful touch.
Notes
- Ensure cupcakes are fully cooled before frosting to prevent melting the buttercream.
- You can substitute RumChata with another cream liqueur if desired, but it will alter the flavor profile.
- If you prefer a stronger RumChata flavor, add an extra tablespoon to the batter or frosting but beware of making the frosting too thin.
- For a gluten-free version, use a gluten-free yellow cake mix.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
