RumChata Cupcakes

Cupcakes (yields approx. 18) 1/2 cup butter (1 stick) softened 1 1/2 cups sugar 2 cups flour 2 tsp baking powder dash salt 1 tsp cinnamon 1 cup RumChata 1 tsp vanilla extract 4 egg whites Preheat oven to 350 degrees. Combine sugar and butter in mixer or use hand mixer, beat until fluffy. In a separate bowl, mix together flour, baking powder, salt and cinnamon. Set aside. In a small measuring cup, mix the RumChata and vanilla together. Set aside. Alternating, add in the flour mixture and RumChata mixture. Start and end with the flour mixture. In a clean mixing bowl, beat egg whites until soft peaks form. Fold egg whites into the batter with a spatula. Fill the cupcake cups and bake for 20 minutes. Frosting: 8 oz. package of cream cheese (softened) 1/4 cup butter (1/2 stick) softened 1/2 tsp vanilla extract 3 tbsp of RumChata 1 lb. of confectioners' sugar (powdered sugar) Combine butter and cream cheese until smooth. Add vanilla extract. Slowly add the powdered sugar. Mix in the RumChata. Frost the cooled cupcakes and enjoy! Back To Recipes