1cup (2 sticks)buttersoftened to room temperature.
1tsppure vanilla extract
1pinch 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.