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–+ servings
Rumchata cupcake on a white plate.

Rumchata Cupcakes with Rumchata Buttercream

Justin
These delicious rumchata cupcakes with rumchata buttercream are full of cinnamon, spice and sweetness. They are ready in about 45 minutes.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 16 cupcakes
Calories 399 kcal

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

Tips
  • 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.
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.

Nutrition

Calories: 399kcalCarbohydrates: 59gProtein: 2gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 66mgSodium: 404mgPotassium: 33mgFiber: 1gSugar: 49gVitamin A: 565IUVitamin C: 0.04mgCalcium: 45mgIron: 1mg
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Nutrition information provided is just an estimate and may vary based on specific ingredients used.