Rumchata Cupcakes
RumChata cupcakes taste like something you’d bake on a quiet afternoon when the house smells warm and sweet before the timer even goes off.
Soft cake, gentle cinnamon notes, and a creamy richness come together here in a way that feels comforting, fun, and just a little indulgent.
This cupcake recipe is the kind people take a second bite of without realizing it, then ask what’s in them with a smile.
They fit just as easily on a holiday dessert table as they do alongside a mug of coffee after dinner.
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How to Make Rumchata Cupcakes
- Start by creaming butter and sugar until smooth, then mix in eggs, vanilla, and RumChata.
- Dry ingredients are added next to create a soft, cinnamon-spiced batter.
- The batter is portioned into lined cupcake tins, topped with a sprinkle of cinnamon sugar, and baked until lightly golden and set.
- Once cooled, the cupcakes are finished with a fluffy buttercream made by whipping butter, powdered sugar, vanilla, salt, and RumChata until smooth and pipeable.
- Each cupcake is topped with a generous swirl of frosting and an extra dusting of cinnamon sugar.
Don’t Forget To…
- Scroll down to print the full recipe with step-by-step instructions and exact measurements.
- Check out my Kitchen Essentials for the pans, mixing bowls, and baking tools I use to make this recipe a breeze.
- Save or share this recipe on Pinterest!
Yes. You can bake the cupcakes a day in advance and frost them the next day. Store unfrosted cupcakes covered at room temperature or refrigerate frosted ones.
Absolutely. Freeze unfrosted cupcakes for up to three months. Thaw at room temperature, then frost and finish with cinnamon sugar before serving.
The flavor is subtle and warm, not overpowering. Baking softens the alcohol, leaving behind creamy cinnamon notes that pair perfectly with the cake and frosting.
GoodCook Nonstick Steel Wire Cooling Rack, 16Farberware 12-c. Nonstick Nonstick Bakeware Muffin Pan, Gray
Bake Choice Non-Stick 400pcs Mini Cupcake Liners for Baking, Natural parchment muffin liners for Mini Muffin Pan, Cupcake Pan, Food Grade, Non Stick, Greaseproof
Simply Organic Ceylon Ground Cinnamon, 2.08 Ounce, Non-GMO Organic Cinnamon Powder
Baking eBook Bundle
Baking Troubleshooting Guide
If you’re loving these cupcakes, be sure to check out even more delicious ideas that pair perfectly with cozy flavors and fun twists.
- Dessert recipes like Rumchata cheesecake are a great way to carry that creamy cinnamon flavor.
- Learning how to keep cupcakes moist helps ensure every batch stays soft, tender, and bakery-worthy from the first bite to the last.
- Christmas boozy cupcakes add a festive, grown-up touch to holiday dessert tables without feeling overcomplicated.
- Boozy desserts are perfect when you want something playful, indulgent, and a little unexpected to round out any celebration.
Rumchata Cupcake Recipe
Ingredients
For the Cupcakes:
- ½ cup butter softened
- 1 c sugar
- 2 t vanilla
- 2 eggs
- ¾ cup Rumchata
- ½ teaspoon salt
- 1 ½ t baking powder
- 1 ½ tsp cinnamon
- 1 ½ c flour
- For the cinnamon / sugar topping –
- 2 T cinnamon
- ½ c sugar
For the Frosting:
- 1 c unsalted butter softened
- 1 t salt
- 1 teaspoon vanilla extract
- 3-4 Tbsp Rumchata
- 4 c powdered sugar
Instructions
- Preheat the oven to 350 degrees. Prepare your muffin tins by placing cupcake liners, set aside.
- In the bowl of a stand mixer, combine sugar and softened butter. Cream until smooth.
- Add in the egg, Rumchata and vanilla. Mix rumchata mixture until combined.
- Add in the cinnamon, salt, baking powder and flour.
- Mix ingredients thoroughly – stopping the machine to scrape the sides often and mixing again.
- Using a small ice cream scoop or ¼ cup measuring cup, divide the batter equally among the lined cupcake tins and fill until about ⅔ full.
- In a small bowl, combine the sugar and cinnamon for the topping. Sprinkle about a half teaspoon of the cinnamon sugar mix over the cupcake batter.
- Bake in the preheated oven for 14-16 minutes or until the edges are slightly browned and the center is set.
- Allow to cool completely before decorating.
- In the bowl of a stand mixer, combine the softened butter, vanilla, salt, Rumchata and about half of the powdered sugar.
- Mix on low until combined. Add in the remaining powdered sugar and continue to mix on low until combined.
- Add a splash more Rumchata at a time if needed if the mix still looks dry and crumbly. Bump up the speed to medium and whip for an additional minute, until the frosting is smooth and fluffy looking.
- Transfer the frosting to a piping bag fitted with a large star tip.
- Pipe a large mound of frosting on each of the cooled cupcakes. Sprinkle liberally with the remaining cinnamon and sugar mixture.
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