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So you know how I love Horchata…what about Rumchata?  Taste similar but with a alcoholic kick! And I love me some dairy alcohol (White Russians anyone?)  But if you haven’t tried Rumchata yet, I would say it taste sort of like liquid Cinnamon Toast Crunch.

Here’s a handy link to what exactly RumChata is along with fun recipes like RumChata French Toast!

So…what about…Rumchata cupcakes?!


Cupcake Ingredients

  • 1/2 cup Butter (1 stick at room temp.)
  • 1 1/2 cup Sugar
  • 2 cups All Purpose Flour
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 1 cup RumChata
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Cinnamon
  • 4 Egg Whites

Rumchata Cream Cheese Frosting Ingredients

  • 12 oz cream cheese (1 1/2 packages, at room temperature)
  • 1/2 cup butter (1 stick at room temp.)
  • 1/2 teaspoon vanilla extract
  • 5 tablespoons RumChata
  • 1 package confectioner’s sugar (2lb bag)


  1. Preheat oven to 350 
  2. Combine sugar & butter and beat until fluffy 
  3. Mix together flour, baking powder, salt & cinnamon, set aside 
  4. Mix the RumChata & vanilla together, set aside
  5. Alternating, add in the flour mixture and RumChata mixture into the butter and sugar.  Start and end with the flour mixture.
  6. In a clean mixing bowl, beat egg whites until soft peaks form (this will be easiest in an electric mixer) 
  7. Fold egg whites in to the batter – do not do this in an electric mixer, use a spatula
  8. Fill cupcake liners
  9. Bake for 20 minutes

Frosting Directions

  1. Combine butter and cream cheese until smooth
  2. Add vanilla
  3. Slowly add confectioners’ sugar
  4. Mix in RumChata (use more or less based on the thickness of the frosting.
  5. Frost the cupcakes

Source: KeyIngredient.com