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
Scale
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.
