RumChata Cupcakes & Frosting

I don’t think this recipe decision even needs an explanation! For anyone who has ever had RumChata it’s a no brainer, and then you mix in cupcakes and you’ve got yourself pure amazingness!
*Recipe below*

This is a fairly simple recipe and only took about an hour, including baking and making the frosting. Also, most of the ingredients you should have on hand – the only things I needed to pick up was the cream cheese & powdered sugar (because of the amount) and the RumChata. Just a note though, RumChata is typically about $20ish, so no matter how cheap you get the other ingredients there is that expense. However, you only use about a cup and half for the recipe (not counting occasional taste tests) so you can use the rest for later!

Notes: (1) The cupcake batter will be thick & sticky – you may only just get 24 cupcakes. (2) The frosting recipe makes A LOT, if you only want enough to frost the cupcakes cut it in half. But the frosting is amazing, so you can freeze the leftovers to use on other sweets. (3) The frosting is sweet, some people may think it is too much. (4) Keep an eye on the oven, mine really only took 20 mins and they were getting a little dark on the edges.



  • 1/2 cup butter (1 stick, at room temp or microwave 20secs)
  • 1 1/2 cups sugar
  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 teaspoon salt
  • 1 cup RumChata
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 4 egg whites

Preheat oven to 350. Place cupcake liners or grease bottom of cupcake tins. Combine the sugar & butter in a large bowl until fluffy or mixed evenly. In a separate bowl mix flour, baking powder, salt & cinnamon. In a separate bowl mix RumChata and vanilla. (I normally ignore the separate bowls, but this worked great for this recipe)

Alternate adding the flour mix & RumChata mix to the sugar/butter. Separate the egg whites (in clean bowl) and beat until soft peaks form. (You can do this with a fork). Fold egg whites into the batter with a spoon or spatula. Fill cupcake tins about two large spoonfulls.

Bake for 20 minutes or until cake “bounces back” when touched.

RumChata Cream Cheese Frosting


  • 12 ounces of cream cheese (room temp)
  • 1/2 cup of butter (1 stick, at room temp or microwave 20 secs)
  • 1/2 tsp of vanilla
  • 5 tbsp of RumChata
  • 1 package of powdered sugar (2 lb. bag)

Combine butter and cream cheese until smooth, add vanilla, and then slowly mix in powdered sugar. Add the RumChata. (I used 5tbps but go by your own taste). Add more powdered sugar if the frosting is not thick enough.

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About LynneLee

I am interested in crafts, scrapbooking, recipes, DIY, and reading! I love finding new, easy, and cheap ideas for projects or recipes online and giving them a try. Check out my blog
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5 Responses to RumChata Cupcakes & Frosting

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