The Best Rumchata Cupcake Recipe Ever
By: Stacy Ling
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 at 350 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.
Allow cupcakes to cool and then frost.
Garnish with cinnamon and a small Pirouette Cookie.
Serve and enjoy!
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