RumChata Cupcakes Recipe
This RumChata cupcake recipe is a delectable fusion of flavor! These delightful treats combine the creamy richness of RumChata® liqueur with the moist, fluffy texture of a perfectly baked cupcake.
Whether you’re satisfying your sweet tooth or impressing guests at your next gathering, this boozy cupcake recipe is sure to leave taste buds craving for more. No one will ever guess these decadent treats started from a cake mix!
RELATED READING: Boozy Cupcake Recipes for Your Next Party
Rumchata Infused Cupcakes
Here at Ruffles and Rain Boots, we enjoy creating and sharing the best party cupcakes and have recently started making many boozy cupcake recipe ideas. We love sharing the most delicious cupcakes that are easy enough for anyone to make!
That’s what I love most about these liquor-flavored cupcakes – you don’t need to be an experienced baker to make complex flavored desserts. They’re so simple, in fact, that they start with a basic box of cake mix.
Love this but can’t work on it now? Save this to a cupcakes or party food pin board or share it to Facebook. Either way will make it easy to find when you’re ready to begin.
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Ingredients and Tips
It helps to sample the goods, so pour yourself a taste (or two) of the RumChata® while you make this easy cupcake recipe.
For the RumChata Cupcakes
- Yellow cake mix
- Eggs
- Vegetable Oil
- RumChata® Cream Liqueur
For the Rumchata Buttercream Frosting Recipe
- RumChata® Cream Liqueur
- Butter
- Powdered Sugar
- Vanilla Extract
- Cinnamon
How to Make Rumchata Cupcakes
Preheat the oven to 350 degrees and add cupcakes liners to a cupcake / muffin pan.
Add the cupcake ingredients (cake mix, eggs, vegetable oil, RumChata®) to a large bowl or the bowl of a stand mixer and beat on medium speed until the ingredients are combined.
Pour the batter into the cupcake liners, filling them just over halfway. Transfer the pan to the oven and bake for 18-20 minutes or until done in the center (toothpick comes out clean).
My favorite part is next: the easy RumChata buttercream frosting. Beat the butter in a large bowl until smooth.
Add half of the powdered sugar and mix until smooth and well combined. Add the vanilla and 3 tablespoons of RumChata and mix until combined.
Mix in the remaining powdered sugar and cinnamon, beating until soft peaks form. Add more powdered sugar if necessary to get the perfect flavor and texture.
Add a star tip to a frosting bag (or cut off the corner of a zip top plastic bag). Frost the cupcakes and garnish with half of a paper straw or cinnamon stick.
More Adult Cupcakes Like This You Might Like
- Maple Bourbon Cupcake Recipe – Trust me when I say these boozy cupcakes that combine maple, bacon, and bourbon are top notch.
- Key Lime Cupcakes – This is the perfect amount of citrus and the perfect amount of sweet to create the perfect summer treat (can infuse with a splash of tequila).
- Easy Boozy Cognac Cupcakes Recipe – This alcohol cupcake recipe is a dessert that you can infuse with as little (or as much) cognac as you’d like.
Please Save or Share this Easy Cupcake Recipe
Your shares are how this site grows and I am sincerely grateful. Please save this adult cupcake recipe to a party pin board or share it with a recipe group on Facebook.
RumChata Cupcake Recipe
Savor the decadence of Rumchata Cupcakes – the epitome of indulgence! These boozy cupcakes are a breeze to whip up with a simple cake mix recipe, making them a go-to for any occasion. Elevate your party spread or treat yourself to a moment of pure delight with each moist, flavorful bite. Whether you're hosting a party or just craving something sweet, these alcohol-infused delights will satisfy every craving. Check out this simple cake mix cupcake recipe for your next big event!
Ingredients
Cupcakes
- 1 15.25oz. Box yellow cake mix
- 2 Eggs
- 1/2 cup vegetable oil
- 1 cup RumChata Cream Liqueur
Rumchata Buttercream Frosting
- 2 Sticks butter, softened (1 cup)
- 2 cups powdered sugar
- 1/4 cup RumChata Cream Liqueur
- 1 tsp cinnamon
- 2 tsp Vanilla extract
Instructions
- Preheat the oven to 350 degrees and add cupcakes liners to your cupcake pan.
- Add the cupcake ingredients (cake mix, eggs, vegetable oil, RumChata) to a large bowl or the bowl of a stand mixer and beat on medium speed until the ingredients are combined.
- Pour the batter into the cupcake liners, filling them just over halfway. Then transfer the pan to the oven and bake for 18-20 minutes or until done in the center. Stick a toothpick into the center of one of the cupcake to make sure.
- Make the RumChata buttercream frosting by beating the butter in a large bowl until smooth.
- Add half of the powdered sugar and mix until smooth and well combined.
- Then add the vanilla and 3 tablespoons of RumChata and mix until combined.
- Mix in the remaining powdered sugar and cinnamon, beating until soft peaks form. Add more powdered sugar if necessary to get the perfect flavor and texture.
- Frost the cupcakes and garnish with half of a paper straw or cinnamon stick.
Notes
You Will Need:
- A Large Bowl and Spoon / Spatula (or Stand Mixer)
- Muffin or Cupcake Tin and Liners
- Frosting Bag and Star Tip (or Zip Top Bag with the Corner Cut Off)
Nutrition Information:
Yield:
24Serving Size:
1 cupcakeAmount Per Serving: Calories: 239Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 36mgSodium: 198mgCarbohydrates: 24gFiber: 0gSugar: 17gProtein: 1g
All nutrition information is estimated. For accuracy, please calculate your exact brands and ingredients if accuracy is desired.
Meet the Creator
Hi there, I’m Sarah Nenni-Daher. I’m a crafty gal and always have at least 14 projects going at once. I am a crafter, designer, DIYer, and pattern maker. I share my creations here and in the Ruffles and Rain Boots® Shop.
Here at Ruffles and Rain Boots®, you’ll find DIY gnomes, crafts, gifts, cupcakes, laser crafts, and so much more. I love sharing video tutorials over on YouTube and chatting with other crafters in my Facebook groups. We’d love to have you!