RumChata Cupcakes

By dkosik

Ingredients

• Icing:
• 1/2 c butter
• 1 1/2 c sugar
• 2 c flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 c RumChata
• 1 tsp vanilla Extract
• 1 tsp cinnamon
• 4 egg whites
• 12 ounces cream cheese, room temp (1 1/2 pkg)
• 1/2 c butter
• 1 tsp vanilla
• 5 T RumChata
• 1 (2 lb) pkg powdered sugar

Preparation

Step 1

Preheat oven to 350 degrees. Combine sugar and butter and beat until fluffy. Mix together flour, baking powder, salt, and cinnamon; set aside. Mix the RumChata and 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 (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.

Combine butter and cream cheese until smooth. Add vanilla. Slowly add confectioners' sugar. Mix in RumChata. Frost Cupcakes.