Discover the ultimate Rumchata cupcakes recipe—deliciously boozy and perfect for your next party! These easy-to-make cupcakes are infused with creamy Rumchata and topped with a rich frosting, making them an irresistible treat for any celebration.
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.
Like…CUPCAKES!!!!
If you’re looking to wow your guests with a unique and delicious dessert, these Rumchata cupcakes are the perfect choice. Infused with the creamy, cinnamon-flavored liqueur, these cupcakes are not only incredibly flavorful but also have a delightful boozy twist that makes them stand out.
The rich Rumchata frosting adds the perfect finishing touch, making these cupcakes an irresistible treat for any celebration. Whether you’re hosting a party or simply indulging in a sweet craving, this easy-to-follow recipe will ensure your cupcakes are the star of the show.
Because this recipe for Rumchata cupcakes is one you’ll want to make again and again. Wait until you try this mouthwatering dessert!
(Posts on stacyling.com may contain affiliate links. Click HERE for full disclosure.)
Why Make Rumchata Cupcakes
Creating RumChata cupcakes is a tasty and indulgent journey that merges the rich, creamy flavors of RumChata liqueur with the irresistible sweetness of cupcakes. RumChata is known for its unique blend of rum, cream, and cinnamon. That flavor profile has become a popular addition to desserts like cupcakes, cakes, and even frostings.
This liqueur brings a warm, spiced note that enhances traditional baking which results in treats that promise to captivate taste buds with every decadent bite. Blending the warmth of rum with hints of cinnamon adds a tantalizing twist to ordinary cupcake recipes making it a standout choice for any dessert table.
What Do You Drink Rumchata With?
For a little context, Rumchata is a great accompaniment with:
- coffees
- sodas
- chocolates
- liquors
- eggnog
- caramel
- ice-cream
- milkshakes
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.
How to Make Boozy Cupcakes
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 they 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.
Essential Ingredients to Make Cupcakes with Rumchata
- 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
Making Rumchata Cupcakes: Step-By-Step Directions
- Preheat oven to 350.
- Line muffin tins with cupcake liners.
- To make the Rumchata cupcakes, mix cake mix, vegetable oil, 1 cup of the RumChata, and 3 eggs in a large mixing bowl until smooth.
- Pour into muffin tins. Bake for 25 minutes or until a toothpick comes out clean.
- To make the RumChata frosting, add butter, 1/3 cup rumChata, 2 cups powdered sugar, cinnamon, and vanilla extract to a mixing bowl.
- Mix ingredients well. Then add the last 2 cups of powdered sugar and mix well.
- When the cupcakes are cool, frost them. I used a pastry bag.
- Sprinkle with cinnamon.
- Then top each one off with a small Pirouette Cookie.
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. Wait until you see how easy this recipe for Rumchata cupcakes is to make!
Additional Rumchata Cupcake Recipe Baking Tips
- Room Temperature Ingredients: Use room temperature ingredients to ensure a smoother batter and better consistency.
- Measuring Flour: Measure flour correctly by spooning it into the measuring cup and leveling it off. Too much flour can make cupcakes dense and dry.
- Avoid Overfilling: Fill cupcake liners only two-thirds full to prevent them from overflowing and creating uneven tops.
- Cooling: Allow cupcakes to cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely. This helps prevent soggy bottoms.
- Frosting Tips: For a smooth frosting application, use a piping bag with a large star tip. Ensure the cupcakes are completely cool before frosting to prevent it from melting.
Boozy Cupcakes Troubleshooting Tips and Tricks
If your cupcakes with Rumchata frosting didn’t come out the way you anticipated, here are some troubleshooting tips that may help.
- Dry Cupcakes: If your cupcakes turn out dry, it could be due to overmixing the batter. Mix just until the dry ingredients are incorporated. Also, make sure not to overbake them. Insert a toothpick into the center of a cupcake; if it comes out clean or with a few crumbs, they are done.
- Runny Frosting: If your frosting is too runny, add more powdered sugar a little at a time until stiff peaks form. If it’s still too runny, ensure your butter is at room temperature and not melted.
- Lumpy Batter: To avoid a lumpy batter, make sure all your ingredients, especially the butter and eggs, are at room temperature before mixing. This helps in achieving a smooth batter.
- Sunken Cupcakes: Cupcakes can sink if the batter is overmixed or if they are underbaked. Be precise with your mixing and baking times.
- Uneven Baking: Rotate the cupcake pan halfway through baking to ensure even baking.
Serving Suggestions For These Easy Rumchata Cupcakes
Now that you’ve learned how to make this RumChata dessert recipe, here are a few creative ideas for serving and decorating your cupcakes.
- Cinnamon Sugar Topping: Sprinkle a mixture of cinnamon and sugar over the frosted cupcakes for added flavor and texture.
- Mini Cinnamon Sticks: Garnish each cupcake with a mini cinnamon stick or a sprinkle of ground cinnamon for a festive touch.
- Chocolate Drizzle: Drizzle melted chocolate over the frosted cupcakes for a luxurious finish.
- Edible Glitter: Add a touch of edible glitter or gold dust to the frosting for a sparkling presentation.
- Pirouette Cookies: Insert a Pirouette cookie into each cupcake for a stylish and crunchy decoration.
Perfect Pairings With Rumchata Dessert Recipes
- Beverages: Pair these cupcakes with a hot cup of coffee, a glass of milk, or even a spiced rum cocktail to complement the RumChata flavor.
- Other Desserts: Serve alongside other boozy desserts like whiskey brownies or Bailey’s cheesecake for a themed dessert table.
- Occasions: These cupcakes are perfect for adult parties, holiday gatherings, or any celebration that calls for a special treat.
Rumchata Cupcake Storage Instructions
Properly storing your Rumchata cupcakes is essential to maintaining their delightful flavor and texture. Whether you’re preparing them ahead of time for a party or saving leftovers, knowing the best storage methods will ensure your cupcakes stay fresh and delicious. In this section, we’ll cover how to store your cupcakes at room temperature, in the refrigerator, and even freezing options for longer preservation. With these tips, you can enjoy your homemade Rumchata cupcakes at their best, whenever you’re ready to indulge.
How to Store Cupcakes With Rumchata Frosting for Freshness
- At Room Temperature: Unfrosted cupcakes can be stored in an airtight container at room temperature for up to 2 days. Frosted cupcakes should be stored in the refrigerator.
- In the Refrigerator: Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving to enhance their flavor and texture.
Rumchata Cupcakes Freezing Options
- Freezing Cupcakes: Unfrosted cupcakes can be frozen. Wrap each cupcake individually in plastic wrap and then place them in an airtight container or a freezer bag. They can be frozen for up to 3 months. Thaw them at room temperature before frosting and serving.
- Freezing Frosting: You can also freeze the frosting separately. Store it in an airtight container and thaw it in the refrigerator overnight. Re-whip the frosting before using to restore its texture.
Best Rumchata Cupcake Recipe FAQ
Here are some common questions and answers about this boozy dessert.
Can I make these cupcakes non-alcoholic?
- Yes, substitute RumChata with a mixture of milk and a few drops of rum extract for a similar flavor profile without the alcohol.
How much alcohol remains after baking?
- Generally, about 35% of the alcohol remains after baking. For a more accurate measure, you can refer to resources on baking with alcohol.
Can I use a different cake mix flavor?
- Absolutely! Vanilla, spice, or even chocolate cake mix can be used to create different variations of these cupcakes.
What if my frosting is too sweet?
- Add a pinch of salt or a bit more RumChata to balance the sweetness.
How should I store the cupcakes?
- Store unfrosted cupcakes at room temperature in an airtight container for up to 2 days. Frosted cupcakes should be refrigerated and brought to room temperature before serving.
The Best Recipe for Rumchata Cupcakes
Equipment
- 1 Hand Mixer or
- 1 Mixer
- 1 Spatula
Ingredients
- 1 Box Vanilla or Yellow Cake Mix
- ½ Cup Vegetable Oil
- 1 ⅓ 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
- ¼ 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
Final Thoughts on Making Rumchata Cakes and Rumchata Frosting
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!
That said, I still overpour. Not intentionally, but it happens.
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.
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???
Have you ever made or had Rum chata cupcakes before? I would love to know more in the comments below.
If you have any questions, comments or suggestions, please let me know in the comments below. I’d love to hear! And feel free to share this post with anyone you think would find it helpful too.
Thank you for visiting the blog today!
Enjoy your day! xo
Thanks for stopping by the blog today!
Enjoy your day! xoxo
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. We shared some festive table decor ideas, and now we’ve put together an amazing menu for a delicious spring holiday brunch.
- 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.
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.
It is perfect for a Mexican cuisine-themed dinner party. Or any other occasion. Because they are THAT good!
