RumChata Cupcakes with Cinnamon
Light, fluffy cinnamon vanilla cupcakes topped with a boozy buttercream frosting. These Rumchata cupcakes make a unique treat for any gathering!
Equipment
- 1 cupcake pan
- 12 cupcake liners
- 1 electric mixer or handheld mixer
Ingredients
For the Cupcakes
- 1 1/4 cup all purpose flour
- 3/4 cup sugar
- 1 1/4 tsp baking powder
- 1/2 tsp salt
- 3/4 cup buttermilk
- 1/4 cup vegetable oil
- 1 egg
- 1 Tbsp RumChata
- 1/2 tsp cinnamon
For the Frosting
- 1 stick butter
- 1 1/2 cup powdered sugar
- 2 Tbsp RumChata
Instructions
- Preheat oven to 325 °F.
- In a large bowl, mix together the egg, buttermilk, and vegetable oil and set aside.
- In a separate bowl, combine sugar, flour, baking powder, salt, and cinnamon. Add the dry ingredients to the wet ingredients and mix together (about 2 minutes). Add the RumChata in last and mix until combined.
- Line a cupcake pan and fill each liner about two-thirds of the way full with the cupcake mixture.
- Bake for 20-22 minutes or until a toothpick comes out clean.
For the frosting
- Beat the room temperature butter until it is light and fluffy (about 3-4 minutes).
- Add the powdered sugar 1/2 cup at a time and mix together. Add the RumChata before the last section of powdered sugar. Mix until it becomes light, fluffy, and creamy texture.
Notes
To make cupcakes non-alcoholic, simply remove the RumChata from the frosting and replace the RumChata in the cupcakes with vanilla extract.