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The Best Recipe for Rumchata Cupcakes

Are you looking for a festive dessert for a Mexican-themed cuisine dinner party? Wait until you try this recipe for rumchata cupcakes.
5 from 1 vote
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Dessert
Cuisine Mexican
Servings 16 people

Equipment

  • Hand Mixer
  • Mixing Bowl
  • Spatula
  • whisk
  • Muffin Tin
  • Cupcake Liners

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.
Keyword Cupcakes, Rumchata