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Rum Chata Cupcakes

  • 24 cupcakes
  • Mins
    Prep Time
  • Mins
    Cook Time


½ cup Butter (1 stick, at room temperature)
cups Sugar
2 cups Flour
2 teaspoon Baking powder
½ teaspoon Salt
1 cup Rum Chata
1 teaspoon Vanilla extract
1 teaspoon Cinnamon
4 Egg whites
12 ounces Cream cheese, at room temperature
½ cup Butter, at room temperature
½ teaspoon Vanilla
5 tablespoons of Rum Chata
1 (2 pound) package Confectioners’ sugar
NOTE: This makes A LOT of frosting. I tend to use quite a bit on my cupcakes. I ended up with a cup extra. So, if you don’t use a lot, cut the recipe in half. (I also normally freeze my leftover frosting for use later. I label and date it, I’ve used some that’s been frozen for just about 5 months and it tasted fine)
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Preheat oven to 350 degrees fahrenheit. MAKE THE CAKE Combine sugar & butter, beat until fluffy. Mix together flour, baking powder, salt, and cinnamon, set aside Mix the Rum Chata & vanilla together, set aside Alternating, add in the flour mixture and Rum Chata mixture in to the butter and sugar. Start and end with the flour mixture. In a clean mixing bowl, beat egg whites until soft peaks form (this will be easiest in an electric mixer) Fold egg whites in to the batter – do not do this in an electric mixer, use a spatula Fill cupcake liners. Bake for 20 minutes. MAKE THE FROSTING Note: The frosting is pretty sweet. I had some people say it was just enough, others said it was a little too much. It is REALLY tasty, so of course I was in favor of having more of it. Combine butter and cream cheese until smooth Add vanilla Slowly add confectioners’ sugar Mix in RumChata (use more or less based on the thickness of the frosting. I often find that some days I would use 5 tbsp, some I would use 4) Frost the cupcakes. Enjoy!

More recipes by Kerry J.

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