RumChata Cupcakes are the result of taking an ordinary box cake mix and combining it with the best-tasting cream liqueur in the universe.
You too can have a warm, soft taste of heaven in just 35 minutes. Read on and we’ll tell you how it’s done!
The back story on these
I have a very good friend who also happens to be an excellent recipe pimp. Maybe it’s because my friend Amy is herself an incredible kitchen talent in her own right.
She has turned me on to such recipes as our Buffalo Chicken Wing Dip, our Sky-High Salted Caramel Cupcakes, and any number of others here on Platter Talk.
When I got a random faceobook message from Amy challenging me to make these RumChata Cupcakes, my response was brief: Game. On.
What’s in them
- Cake mix – You’ll need a box of cake mix for these RumChata cupcakes. We used a plain vanilla one but you can use any flavor you like.
- Frosting – We show you how to make the frosting for these as well, using the usual ingredients that include:
- Powdered sugar
- Butter
- Vanilla extract
- Cinnamon
- Salt
How to make them
Although you don’t need a lot of liqueur for these RumChata cupcakes, it goes in both the batter and in the frosting. Truly, you get a twofer with this easy cupcake recipe.
- Combine the cake mix, eggs, oil, and RumChata and beat together with a fork or hand mixer. Place the batter in a cupcake pan lined with paper holders, till ⅔ filled from top. Bake for about 25 minutes at 350°.
- While the cupcakes are baking, combine and mix the frosting ingredients.
Pro Baking Tip: Be sure and allow the cupcakes to completely cool before frosting!
What’s more, you can pick yourself up a very basic and inexpensive cupcake decorating set. This will be sure to impress your friends and family.!
I’m about as far as you can be from possessing any artistic or creative talent and these tasty little beauties came out pretty appealing.
I’m looking forward to more great recipe ideas from my friend Amy and if you like these RumChata cupcakes, I hope you will share it with your friends and family too.
Thanks for reading Platter Talk, it means the world to us! -Dan
Recipe questions
Absolutely. Either use two round cake pans for a layer cake or a 9 x 13-inch baking dish. To prevent the batter from sticking, learn how to grease a cake pan from Scott!
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📖 Recipe
RumChata Cupcakes on Platter Talk
Ingredients
For the Cupcakes
- 1 box vanilla cake mix
- ½ cup vegetable oil
- 3 eggs
- 1 cup RumChata
For the Frosting
- 4 cups powedered sugar divided
- 1 cup (2 sticks) butter softened to room temperature.
- ⅓ cup RumChata
- 1 tsp pure vanilla extract
- 1 tsp cinnamon
- 1 pinch kosher salt
Instructions
For the Cupcakes
- Preheat oven to 350° and line cupcake pan(s) with with 16 cupcake wrappers.
- Combine all four ingredients and mix until smooth. Carefully spoon batter into cupcake liners, to abut ⅔ full. Bake for about 25 minutes or until toothpick come out clean. Place on wire wrack and allow to cool.
For the Frosting
Combine 2 cups powdered sugar with remaining ingredients and mix together until creamy.
- Gradually add remaining 2 cups of powdered sugar and beat until light and fluffy.
- Pipe the RumChata frosting onto the RumChata cupcakes and garnish with additional cinnamon and cinnamon sticks if desired.
Video
Notes
- Use your favorite flavor of cake mix for these RumcChata cupcakes.
- Do not frost the cupcakes until they are completely cooled.
Donna says
I have a box of Gluten Free Cup Cake Mix but it only calls for 1/3 cup of liquid. Won’t it be ruined if I try to use 1 full cup of Rumchata?
Dan from Platter Talk says
Hi Donna, Just used 1/3 cup of the Rumchata!
Catherine Miles says
Donna- Let me know how the gluten free mix turned out and if you made it any differently. I am planning to do this tomorrow.
Reenie says
Made these on a whim and they were easy and delicious (particularly, the frosting). I’m currently trying to find another excuse to make them. Thank you for the recipe!
Christina says
I made these for an event today and I filled with melted chocolate ganache and used the recipe for the frosting and sprinkled with cinnamon and omg delicious!!!!
Dan from Platter Talk says
I wish we had been there! Thanks, for trying our recipe and thanmks for the nice feedback!
Cheryle Jenkins says
Do you think the cupcake will freeze ok, need to make a bunch for son-in-law’s birthday.
Dan from Platter Talk says
Sure! Just make sure they are airtight. Thanks for reading plater talk and enjoy these fun cupcakes.
Lora says
The icing was very sweet!! Is it possible to use less powdered sugar in this recipe? Overall easy to make.
Dan from Platter Talk says
Icing, in general, is sweet and is typically made up of butter and sugar. Reducing the amount of powdered sugar will reduce the volume (amount) of icing for these cupcakes.
Michele says
Could you use a spice cake mix for these cupcakes?
Dan from Platter Talk says
Yes, but it may cloud over the flavor from the RumChata, and vice-versa.
Karen says
Are these ok for kids?
Dan from Platter Talk says
Absolutely! The kids will love these and so will you.
Shawn says
Hi! 🙂 The liquor would cook out of the cupcake due to it being baked, however the liquor would remain in the frosting (based on this recipe). I wouldn’t advise for a child to eat a cupcake made with a Rumchata frosting due to the alcohol content which is 13.75% ABV/ 27.5 proof.
Dan from Platter Talk says
Hi Shawn, thanks for sharing your opinion, to which we take opposition. The amount of Rum Chata per serving of frosting amounts to exactly 1 teaspoon per cupcake. Clearly, there is more alcohol per volume for most cough syrups that are available over the counter. If you have evidence that this minute amount of alcohol is more harmful, to children or anyone else, than the copious amounts of sugar and other processed ingredients that are in this recipe and most other desserts, we would be very interested in reviewing those studies. Thanks once again for your thoghtful comments.
Michelle says
Another piece of food for thought….vanilla extract contains a minimum of 35% alcohol/70 proof. This is also a pretty standard ingredient in many frostings. How many people stop their children from eating cupcakes due to the high alcohol content? Have you ever heard of a child getting intoxicated from eating frosting?
Dan from Platter Talk says
Great point Michelle. Thanks for the comments!
annie@ciaochowbambina says
I am a fan! I’ve used RumChata in French toast and it was rather delightful! I can imagine that these are divine!!
Dan from Platter Talk says
I’ve heard of people using RumChata in French toast and I completely get it! Thanks for the lovely comments, Annie and I hope you give this recipe a try soon!
Karen (Back Road Journal) says
Easy and delicious…what more could you ask for.
Dan from Platter Talk says
We made them three times this past week!
Carlos At Spoonabilities says
Hey guys! I think this is your best video so far; the hard work is paying off very well. I really enjoyed watching over and over again! Excellent job!
Dan from Platter Talk says
Thanks, Carlos! We loved these cupcakes so much that we actually made them THREE times in a single week!