RumChata Cupcakes


Cupcakes (yields approx. 18)

1/2 cup butter (1 stick) softened

1 1/2 cups sugar

2 cups flour

2 tsp baking powder

dash salt

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!