The BEST RumChata Cupcakes (with Cake Mix) is a simple cupcake recipe that combines the sweet and creamy flavor of RumChata with a vanilla cake mix!
While RumChata can be enjoyed any time of year, the sweet cinnamon flavor is reminiscent of fall to me. These boozy cupcakes will be the star of any dinner party menu or holiday party this year! The best part is that they are made using minimal ingredients and a cake mix, giving you more time to enjoy your family and friends.
This recipe was inspired by these Cinnamon Sugar Apple Spice Muffins (3 Ingredient Recipe). A cake mix is the base of the recipe with some flavorful add-ins. For a traditional fall recipe, try this Caramel Pumpkin Pie Dip. This dip tastes like fall and will feed a crowd. If you are looking for a non-alcoholic frosting, try using this Easy Cinnamon Buttercream Frosting. The cinnamon flavoring perfectly pairs with the RumChata Cupcakes. The frosting goes well on any fall dessert.
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RumChata Cupcake Details
Flavor: Sweet with hints of cinnamon. The flavor of these cupcakes reminds me of a less sweet cinnamon toast crunch cereal.
Time: 25 minutes. It takes about 10 minutes to mix the batter and 15 minutes in the oven. No time at all to make the best new cupcake flavor.
Level of Difficulty: Simple! If you can mix batter using a handheld mixer or stand mixer, you can make these cupcakes.
Ingredients
- Yellow or White Cake Mix
- Melted Butter: You could substitute vegetable oil.
- Eggs
- Rumchata
Rumchata Frosting Ingredients
- Powdered Sugar
- Vanilla Extract
- Rumchata
- Unsalted Butter
- Salt
RumChata Cupcake Ingredients
RumChata Frosting Ingredients
How to Bake RumChata Cupcakes
- Begin by preheating the oven to 350 degrees. Place cupcake liners inside cupcake pan and spray with cooking spray.
- Next, to a large bowl or electric mixer, add cake mix, RumChata, eggs and melted butter. Mix at medium speed for 2 minutes just until mixture is combined.
- Pour batter into cupcake tins filling about ⅓ of the way up.
- Bake for 16-20 minutes until an inserted toothpick is removed clean from the center of the cupcake.
- Allow cupcakes to cool on a wire cooling rack.
- Finally, once cupcakes are completely cooled, use a piping bag to frost cupcakes.
Place cupcake liners into a cupcake tin and spray with vegetable oil.
Add cake mix, RumChata, eggs and melted butter to a large mixing bowl.
Mix ingredients for 2 minutes until combined.
Bake at 350 degrees for 16-20 minutes until a toothpick is removed clean.
RumChata Frosting Recipe
- Add butter to a stand mixer and mix for 2 minutes until butter is whipped and light.
- To the butter, add 2 cups of powdered sugar, vanilla, and rumchata. Mix at medium speed until smooth.
- Add remaining 2 cups of powdered sugar and mix until light and fluffy.
- Lastly, frost cooled cupcakes. Pipe frosting using a piping bag and a round tip.
Whip butter for 2 minutes in stand mixer. Add powdered sugar, vanilla, RumChata and salt.
Mix ingredients until light and fluffy.
Variations
This recipe is so versatile and simple. Switch this recipe up by using a different box mix such as a Pumpkin Spice or Chocolate Cake Mix. Or, use a different frosting. Try my Cinnamon Buttercream Frosting for a non-boozy and simple icing option.
Equipment
There is no fancy baking equipment is required here!
- Cupcake Tin
- Paper Liners
- Stand Mixer or Hand Mixer
- Toothpick (to test doneness of cupcakes)
- Wire Cooling Rack
- Piping Bag or Large Ziplock bag
- Piping Tip
Storage
Store RumChata Cupcakes refrigerated in an airtight container for up to 5 days. Store leftover frosting refrigerated for up to a week or freeze for up to 3 months. Remember to allow the frosting to come to room temperature before icing baked goods.
Top tip
Do not overmix the batter! Overmixing the batter causes cupcakes to sink in the middle by adding pockets of air within the batter. Mix cupcakes until the batter is just combined. Furthermore, resist the urge to open the oven door multiple times during baking and use an oven thermometer to make sure that your oven temperature is accurate.
FAQ
RumChata is a cinnamon-flavored liqueur made from Caribbean Rum, Wisconsin dairy and Mexican Spices. RumChata is often used to make sweet coffee drinks, cinnamon toast shots or added to hot chocolate.
You can enjoy RumChata on the rocks, in a cocktail or in many other drink recipes. You can also bake with RumChata as seen in these epic adult party cupcakes!
The alcohol in RumChata is the perfect blend of rum.
RumChata Cupcakes are perfect to serve at many types of occasions. Because the liqueur is made from a delicious blend of Mexican Spices, serve these cupcakes at a Cinco de Mayo party. The boozy cupcakes would be fun to serve at a girls night, galentine's day or bachelorette party. Or, bring these as dessert to an amazing dinner party.
I like to use jumbo piping tips such as Wiltons 1M (star tip) or 2D tips when icing cupcakes. You can purchase these tips at most local craft stores. Buy them online here.
Decorate RumChata cupcakes by using a piping bag and tip to icing cupcakes. Garnish them with pieces of cinnamon toast crunch cereal or sprinkle ground cinnamon toast cereal bits on top. You could also garnish with a straw cookie such as a Pirouline.
Related
Looking for other sweet recipes like this? Try these:
Pairing
In my opinion, coffee goes best with sweets! Try one of these unique coffee drinks:
📖 Recipe
The BEST Rumchata Cupcakes (with Cake Mix)
Equipment
- Cupcake Tin
- Cupcake Liners
- Stand Mixer or Hand Mixer
- Toothpick
- Wire Cooling Rack
- Piping Bag or Large Ziplock Bag
- Piping Tips
Ingredients
- 1 box White or Yellow Cake Mix
- 1 cup Rumchata
- 1 cup Unsalted Butter Melted
- 3 Eggs at room temperature
RumChata Frosting
- 4 cups Powdered Sugar
- 2 cups Unsalted Butter
- ¼ cup RumChata
- 1 teaspoon Vanilla
- Pinch of Salt
Instructions
- Begin by preheating the oven to 350 degrees. Place cupcake liners inside cupcake pan and spray with cooking spray.
- To a large bowl or electric mixer, add cake mix, RumChata, eggs and melted butter. Mix at medium speed for 2 minutes or until mixture is combined.
- Pour batter into cupcake tins filling about ⅔ of the way up.
- Bake for 16-20 minutes until a toothpick is removed clean from the center of the cupcake.
- Allow cupcakes to cool on a wire cooking rack.
- Once cupcakes are completely cooled, use a piping bag to frost cupcakes.
RumChata Frosting
- Add butter to a stand mixer and mix for 2 minutes until butter is whipped and light.
- To the butter, add 2 cups of powdered sugar, vanilla, and rumchata. Mix at medium speed until smooth.
- Add remaining 2 cups of powdered sugar and mix until incorporated.
- Ice cooled cupcakes. Pipe frosting using a piping bag and a round tip.
Charlene McConnell says
Can’t wait to make these
delmarvaliciousdishes says
Hope you do! They are delicious!