If you love Rumchata, then these Rumchata cupcakes are a must try for you. These have the sweet, spicy and creamy flavors of Rumchata liqueur blended throughout the cupcakes and the buttercream frosting.
Our easy and decadent Rumchata cupcakes with Rumchata buttercream start with a spiced, moist and fluffy cupcake. They are they topped with a creamy Rumchata buttercream and sprinkled with a cinnamon sugar topping.
We love making fun flavored cupcakes like Cinnamon cupcakes, Margarita cupcakes and more.
These cupcakes are super easy to make. They use just 10 ingredients and are baked and ready to eat in about 45 minutes.
Rumchata Cupcake Ingredients
- Butter - unsalted + softened
- Sugar
- Vanilla
- Eggs
- Rumchata
- Salt
- Baking Powder
- Cinnamon
- Flour
Rumchata Frosting Ingredients
- Butter - unsalted + softented
- Salt
- Vanilla
- Rumchata
- Powdered Sugar
- Granulated Sugar
- Cinnamon
See recipe card for quantities.
Instructions
Simply use these easy to follow instructions and bake up a batch of your own Rumchata cupcakes with Rumchata buttercream.
Step one: Preheat the oven to 350 degrees. Prepare your muffin tins by placing cupcake liners, set aside.
Step two: Combine butter and sugar on medium speed for 2 - 3 minutes until creamed and smooth.
Step three: Add in the egg, Rumchata and vanilla. Mix on medium low until combined.
Step four: Add in the cinnamon, salt, baking powder and flour. Mix on low until well combined, scraping down sides as needed.
Step five: Scoop batter into cupcake liners filling about ⅔ of the way full. In a bowl, combine sugar and cinnamon and sprinkle ½ teaspoon on each cupcake. Bake for 15 minutes until center is set.
Step six: Combine the softened butter, vanilla, salt, Rumchata and powdered sugar. Mix on low until combined. Then, bump speed to medium for 2 - 3 minutes until smooth and fluffy.
Step seven: Transfer the frosting to a piping bag fitted with a large star tip. Add a large mound of frosting on each cupcake and sprinkle with remaining cinnamon sugar mixture.
Hint: Don't add frosting until cupcakes have completely cooled.
Recipe Tips for Success
- If frosting is too thick, add a few splashes of rumchata. If it's too thin, add a little powdered sugar. You should be able to scoop it up without it wilting.
- Cupcakes can be removed from the oven once you can stick a fork or toothpick in the center and remove with nothing sticking to it.
Storage
These cupcakes can be kept for 3 - 5 days in the fridge if they are covered and in an airtight container.
They can be frozen up to 6 months. Flash freeze them first, then package them so that the frosting stays in tact.
Rumchata Cupcakes with Rumchata Buttercream
Equipment
- Cupcake Liners
- Cupcake Tin
- Piping Bag
- Large Star Tip for piping bag
- Mixing bowl
- Measuring Cups + Spoons
- Hand or Stand Mixer
Ingredients
For the cupcakes
- ½ cup Butter unsalted + softened
- 1 cup Sugar
- 2 teaspoon Sugar
- 2 teaspoon Vanilla
- 2 Eggs
- ¾ cup Rumchata
- ½ teaspoon Salt
- 1 ½ teaspoon Baking Powder
- 1 ½ teaspoon Cinnamon
- 1 ½ cup Flour
Cinnamon and Sugar Topping
- 2 tablespoons Cinnamon
- ½ cup Sugar
For rumchata frosting
- 1 cup Butter unsalted + softened
- 1 teaspoon Salt
- 1 teaspoon Vanilla
- 4 tablespoon Rumchata
- 4 cup Powdered Sugar
Instructions
- Preheat the oven to 350 degrees. Prepare your muffin tins by placing cupcake liners, set aside.
- In the bowl of a stand mixer, combine ½ cup butter and 1 cup sugar on low for 2 - 3 minutes until creamed and smooth.
- Add in 2 eggs, ¾ cup Rumchata and 2 teaspoon vanilla. Mix on medium low until combined.
- Add in 1 ½ teaspoon cinnamon, ½ teaspoon salt, 1 ½ teaspoon baking powder and 1 ½ cup flour. Mix on low - stopping the machine to scrape the sides often and mixing again.
- Scoop batter into cupcake liners filling each about ⅔ of the way full.
- In a small bowl, combine ½ cup sugar and 2 tablespoon cinnamon for the topping. Sprinkle about a half teaspoon of the cinnamon sugar mix over the cupcake batter.
- Bake for 14 - 16 minutes or until center is set.
- For the frosting - in the bowl of a stand mixer, combine 1 cup butter, 1 teaspoon vanilla, 1 teaspoon salt, 4 tablespoon Rumchata and 2 cups of the powdered sugar. Mix on low until combined.
- Add in the remaining powdered sugar and continue to mix on low until combined.
- Bump up the speed to medium and whip for an additional minute, until the frosting is smooth and fluffy looking.
- Transfer the frosting to a piping bag fitted with a large star tip.
- Add a large mound of frosting to the top of each cupcake and sprinkle with remaining cinnamon sugar mixture.
Notes
- If frosting is too thick, add a few splashes of rumchata. If it's too thin, add a little powdered sugar. You should be able to scoop it up without it wilting.
- Cupcakes can be removed from the oven once you can stick a fork or toothpick in the center and remove with nothing sticking to it.
- Don't add frosting until cupcakes have completely cooled.
Nutrition
Nutrition information provided is just an estimate and may vary based on specific ingredients used.
