The Best Recipe for Rumchata Cupcakes

A close-up of a hand holding a boozy cupcake topped with creamy frosting, cinnamon, and a wafer stick. More similarly decorated rumchata cupcakes are on a white platter in the background. The setting is a kitchen countertop with a speckled pattern.

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 4 votes

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Prep Time 20

Cook Time 40

Total Time 1

Course Dessert

Cuisine Mexican

Servings people

Calories 503 kcal

Equipment

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

Serving: 1gramsCalories: 503kcalCarbohydrates: 59gProtein: 3gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 12gTrans Fat: 1gCholesterol: 71mgSodium: 368mgFiber: 1gSugar: 44g

Keyword Cupcakes, Rumchata

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