Cupcakes (yields approx. 18)
1/2 cup butter (1 stick) softened
1 1/2 cups sugar
2 cups flour
2 tsp baking powder
1 tsp cinnamon
1 cup RumChata
1 tsp vanilla extract
4 egg whites
Preheat oven to 350 degrees. Combine sugar and butter in mixer or use hand mixer, beat until fluffy. In a separate bowl, mix together flour, baking powder, salt and cinnamon. Set aside. In a small measuring cup, mix the RumChata and vanilla together. Set aside. Alternating, add in the flour mixture and RumChata mixture. Start and end with the flour mixture. In a clean mixing bowl, beat egg whites until soft peaks form. Fold egg whites into the batter with a spatula. Fill the cupcake cups and bake for 20 minutes.
8 oz. package of cream cheese (softened)
1/4 cup butter (1/2 stick) softened
1/2 tsp vanilla extract
3 tbsp of RumChata
1 lb. of confectioners' sugar (powdered sugar)
Combine butter and cream cheese until smooth. Add vanilla extract. Slowly add the powdered sugar. Mix in the RumChata. Frost the cooled cupcakes and enjoy!