- 1/2 cup butter (1 stick, at room temperature)
- 1 1/2 cups sugar
- 2 cups flour
- 2 tsp baking powder
- 1/2 teaspoon salt
- 1 cup RumChata
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 4 egg whites
Preheat oven to 350*
Combine sugar & butter and beat until fluffy
Mix together flour, baking powder, salt, & cinnamon, set aside
Mix the RumChata & vanilla together, set aside
Alternating, add in the flour mixture and RumChata 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 or until cake “bounces back” when touched.
RumChata Cream Cheese Frosting
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)
12 ounces of cream cheese (1 1/2 packages, at room temperature)
1/2 cup of butter (1 stick, at room temperature)
1/2 tsp of vanilla
5 tbsp of RumChata
1 package of confectioners’ sugar (2 lb. bag)
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
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
I would recommend refrigerating the cupcakes if you won’t be serving them right away. If it’s warm, the frosting can melt. Enjoy!