RumChata Cupcakes

4.64 from 22 votes

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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!

A cupcake with yellow frosting and cinnamon stick

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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

RumChata and other ingredients for cupcakes
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  • 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:
  1. Powdered sugar
  2. Butter
  3. Vanilla extract
  4. Cinnamon
  5. 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.

Some cake batter in a cupcake pan an some frosting in a mixing bowl.
  1. 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 2/3 filled from top. Bake for about 25 minutes at 350°.
  2. 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.

A bunch of cupcakes on a plate and some cinnamon sticks.

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

Can I make a RumChata cake with this recipe?

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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RumChata Cupcakes on Platter Talk

4.64 from 22 votes
Recipe from Delish
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Yield: 16 servings


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


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.



    • Use your favorite flavor of cake mix for these RumcChata cupcakes.
    • Do not frost the cupcakes until they are completely cooled.


    Calories: 460kcal, Carbohydrates: 56g, Protein: 2g, Fat: 20g, Saturated Fat: 14g, Cholesterol: 62mg, Sodium: 344mg, Potassium: 34mg, Fiber: 0g, Sugar: 43g, Vitamin A: 415IU, Calcium: 81mg, Iron: 0.8mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

    Additional Info

    Course: Dessert
    Cuisine: American
    Tried this recipe?Mention @plattertalk or tag #plattertalk!

    Meet the Platter Talk Guys

    Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.

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    1. These cupcakes are fantastic. I used avocado oil. Do you think I could use coconut oil? Thanks!

    2. Hi, sorry you are having a hard time reviewing our page on your phone. Half of our family has android, it works on all of their devices. Good luck.

    3. 5 stars
      I made these to bring to a Mexican themed dinner. I was only bringing a dozen so there were “testers” to try ahead of time. They are DELICIOUS! After frosting them, I sprinkled them with toasted shredded coconut and grated bittersweet dark chocolate. They taste like pina coladas. Yummy.