Rumchata Cupcakes

Rumchata Cupcakes


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If you love Rumchata and a good time, these cupcakes are the perfect treat for you. Make them for your next family party and they'll surely be a hit.

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Serving Size / Yield

18 servings


  • 1/2 C. butter (1 stick, at room temperature)
  • 1 1/2 C. sugar
  • 2 C. flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 C. RumChata
  • 1 tsp. vanilla extract
  • 1 tsp. cinnamon
  • 4 egg whites
  • 12 oz. of cream cheese (1 1/2 packages, at room temperature)
  • 1/2 C. of butter (1 stick, at room temperature)
  • 1/2 tsp. of vanilla
  • 5 Tbsp. of RumChata
  • 1 package of confectioners’ sugar (2 lb. bag)

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Preheat oven to 350 degrees. Combine sugar & butter and beat until fluffy. Mix together flour, baking powder, salt, & cinnamon, set aside. Mix the RumChata & vanilla together, set aside. Alternating, add in the flour mixture and RumChata mixture in to the butter and sugar. Start and end with the flour mixture. In a clean mixing bowl, beat egg whites until soft peaks form (this will be easiest in an electric mixer). Fold egg whites in to the batter – do not do this in an electric mixer, use a spatula. Fill cupcake liners. Bake for 20 minutes.

For the frosting: Combine butter and cream cheese until smooth. Add vanilla. Slowly add confectioners’ sugar. Mix in RumChata. Frost the cupcakes.

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