RumChata Cupcakes are the result of taking an ordinary box cake mix and combining it with the best tasting cream liqueur in the Universe, all for a simple but luxurious tasting bite of heaven.
RumChata Cupcakes
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 such as our Buffalo Chicken Wing Dip, our Sky-High Salted Caramel Cupcakes and any number of other recipes 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.
Ingredients for RumChata Cupakes and RumChada Frosting
- Box cake mix (we use vanilla but you can substitute for your preference)
- Vegetable Oil
- Eggs
- RumChata
- Powdered sugar
- Butter
- Vanilla extract
- Cinnamon
- Salt
Although you don’t need a lot of RumChata for this recipe, it goes in both the batter and in the frosting. Truly, you get a twofer with this dessert treat!
As you probably noticed from the short list of ingredients, these RumChata Cupcakes could not be any easier to put together.
What’s more, you can pick yourself up a very basic and inexpensive cupcake decorating set and impress yourself and 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.
We’ve recently started putting food videos together and we couldn’t be happier with our latest recipe video that shows just how quickly and easily these RumChata Cupcakes can be made.
I’m looking forward to more great recipes ideas from my friend Amy and if you like these cupcakes, I hope you will share it with your friends and family too. Take a look at our video below and be sure to sign up for our newsletter that features fun and tasty recipes that are delivered to your inbox at absolutely no cost to you.
Thanks for reading Platter Talk, it means the world to us! -Dan
RumChata Cupcakes on Platter Talk
Ingredients
For the Cupcakes
- 1 box vanilla cake mix
- 1/2 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.
- 1/3 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 2/3 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
Nutrition
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!
[email protected] 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!