The Best Recipe for Rumchata Cupcakes
Looking for an amazing dessert that is super delicious and easy to make? Wait until you try this recipe for Rumchata cupcakes.
Have you ever had Rumchata before?
Rumchata is the perfect blend of rum, cream, cinnamon and vanilla.
It’s often used in drink recipes, but is pretty amazing to make Rumchata desserts too.
What Do You Drink Rumchata With?
Rumchata is a great accompaniment with:
- coffees
- sodas
- chocolates
- liquors
- eggnog
- caramel
- ice-cream
- milkshakes
But you know what else it is good in?
CUPCAKES!!!!
This recipe for Rumchata cupcakes is one you’ll want to make again and again. It is perfect for a Mexican cuisine-themed dinner party.
Or any other occasion.
Because they are THAT good!
Wait until you try this one!
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What Alcohol is in Rumchata?
Rumchata is made with a base of Caribbean rum. In general, it is a rum cream that is then enhanced with cinnamon and vanilla.
But let’s get back to these boozy cupcakes and what makes them SO GOOD!
These cupcakes are light and have a creamy texture with a little kick from the Rumchata.
Although you can make rumchata cupcakes from scratch, I love that it can be whipped up from a box mix instead of pulling a bunch of ingredients together.
Don’t you?
It’s much easier than grabbing a bunch of baking ingredients. And I’m all about easier when it comes to baking.
And you guys, it is SO good! I can’t wait for you to try this one.
It’s really easy to make and can be served on any occasion.
While I’m sharing this dessert as part of a Cinco De Mayo menu, it’s great to make for a birthday party or other celebratory gathering.
The Rumchata adds a nice creamy texture to the batter.
And I don’t know about you, but do you always over pour the first cupcakes too?
I do that every time!
Did I mention that Rumchata goes in both the cake batter AND the icing?
Yes!
Since this recipe is made with Rumchata frosting too, you can really taste the alcohol. But not in a boozy kind of way.
It is so yummy!
You can mix this Rumchata cupcake recipe together with either a hand or regular mixer.
But sometimes, I love to grab what’s easy.
And for me, the hand mixer is just that!
Tip: when you pour the batter into the tins, try to pour it as evenly as possible.
This will help the Rum chata cupcakes bake evenly and be similar in size.
That said, I still overpour. Not intentionally, but it happens.
Since these cupcakes are made with Rumchata, add a fun straw or something that resembles a straw.
For this dish, I used vanilla Pirouette Cookies. I love the flaky texture of these cookies and they make a great accompaniment to the dish.
Don’t they look so good???
Rumchata Cupcakes as Part of a Cinco de Mayo Celebration Menu
As part of our monthly virtual supper club, my friends and I are celebrating Cinco de Mayo with an amazing dinner party.
So this recipe for rum chata cupcakes is part of that dinner menu.
If you’ve been following along, we’ve celebrated Galentine’s Day, Saint Patrick’s Day and had an amazing brunch for spring.
We shared some festive table decor ideas, and now we’ve put together an amazing menu for a delicious spring holiday brunch.
If you are visiting from my friend good friend Rachel’s at The Ponds Farmhouse, welcome!
Rachel is a great friend and I love dropping by her home for some decor, DIY, and entertaining tips.
- Frozen Pineapple Margaritas
- Mexican Street Corn Dip
- Green Chile Chicken Enchiladas
- Cilantro Lime Black Beans
- Rumchata Cupcakes (you are here)
Doesn’t that dinner party menu sound amazing?
The recipes are shown below.
I can’t wait to try it all!
But first.
Wait until you see how easy this recipe for Rumchata cupcakes is to make!
The Best Recipe for Rumchata Cupcakes
Equipment
- 1 Hand Mixer or
- 1 Mixer
- 1 Spatula
Ingredients
- 1 Box Vanilla or Yellow Cake Mix
- 1/2 Cup Vegetable Oil
- 1 1/3 Cup Rumchata See recipe for division instructions
- 3 Eggs
- 1 Cup Salted Butter 2 sticks, Softened
- 4 Cups Powdered Sugar See recipe for division instructions
- 1/4 Tsp Cinnamon
- 1 Tsp Vanilla Extract
- 4 Pirouette Cookies For decoration
Instructions
- Preheat oven to 350.
- Line muffin tins with cupcake liners.
- In a large mixing bowl, mix cake mix, vegetable oil, 1 cup of the rumchata, and 3 eggs until smooth.
- Pour into muffin tins. Bake for 25 minutes or until a toothpick comes out clean.
- In a mixing bowl, add butter, 1/3 cup rumchata, 2 cups powdered sugar, cinnamon, and vanilla extract.
- Mix ingredients well. Then add the last 2 cups of powdered sugar and mix well.
- When cupcakes are cool, frost them. I used a pastry bag.
- Sprinkle with cinnamon.
- Then top each one off with a small Pirouette Cookie.
Notes
More Yummy Dessert Ideas
Nutrition
Next up on the Cinco de Mayo celebration tour is my friend Jen from Midwest Life and Style.
I love her gorgeous home and she made the best margarita recipe for this one!
Wait until you check it out!
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Get the rest of the Cinco de Mayo Celebration Menu Here
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