why make this recipe
RumChata Cupcakes are a delightful treat that blend the creamy, spiced flavor of RumChata liqueur into sweet, fluffy cupcakes. These cupcakes are perfect for parties, celebrations, or just a fun weekend baking project. The combination of vanilla cake mix and RumChata creates a unique, delicious taste that everyone will love. Plus, the easy-to-follow recipe means that anyone can whip these up, even if they’re new to baking!
how to make RumChata Cupcakes
Ingredients:
- 1 cup (2 sticks) butter, softened
- 3 eggs
- 1 box vanilla cake mix
- 4 cup powdered sugar, divided
- 1 tsp pure vanilla extract
- 1/2 cup vegetable oil
- 1/4 tsp cinnamon, plus more for garnish
- 1/3 cup RumChata, divided
- Kosher salt
Directions:
- Preheat oven to 350°F (175°C). Line a cupcake tin with liners.
- In a large bowl, cream the softened butter and powdered sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Gradually add in the vanilla cake mix, ensuring it is thoroughly combined.
- Mix in the vegetable oil, cinnamon, and a pinch of kosher salt.
- Stir in 1/3 cup of RumChata until well combined.
- Pour the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let the cupcakes cool completely.
- For the frosting, beat the remaining powdered sugar with softened butter and add vanilla and the remaining RumChata until creamy.
- Frost the cooled cupcakes and sprinkle with cinnamon for garnish.
how to serve RumChata Cupcakes
Serve your RumChata Cupcakes on a nice platter or individual cupcake stands. They go well with a cup of coffee or tea, making them a great dessert for afternoon gatherings or celebrations. You could also add a small garnish of whipped cream or a festive decoration to make them even more appealing!
how to store RumChata Cupcakes
To keep your RumChata Cupcakes fresh, store them in an airtight container at room temperature for up to three days. If you want to keep them longer, you can refrigerate them for up to a week. If you want to freeze them, wrap each cupcake in plastic wrap and place them in a freezer bag. They can be frozen for up to three months. Just remember to thaw them in the fridge or at room temperature before serving!
tips to make RumChata Cupcakes
- Ensure your butter is softened to room temperature for the best creaming results.
- Don’t overmix the batter; mix just until combined to keep the cupcakes fluffy.
- Consider using a piping bag for the frosting to make a professional-looking swirl on top of the cupcakes.
- Experiment with the garnish; adding chocolate shavings or sprinkles can take these cupcakes to the next level!
variation
You can try variations of RumChata Cupcakes by adding chocolate chips to the batter for a sweet twist, or use a chocolate cake mix instead of vanilla for a richer flavor. You can also replace RumChata with different flavored liqueurs to create other unique cupcake flavors.
FAQs
Can I make these cupcakes without RumChata?
Yes! You can substitute the RumChata with milk or any other flavored extract if you prefer a non-alcoholic version.
Can I use homemade frosting instead of store-bought?
Absolutely! Homemade frosting can enhance the flavor and is a great way to customize your cupcakes.
How can I make these cupcakes gluten-free?
You can use a gluten-free vanilla cake mix instead of the regular one, and make sure that all other ingredients are also gluten-free!