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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.


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!

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