If you're a fan of Rumchata, these Rumchata cupcakes are a dessert you need to try. They feature the creamy, sweet, and spiced notes of Rumchata both in the cupcakes themselves and the fluffy buttercream on top.
These moist and flavorful cupcakes are easy to make and topped with a smooth Rumchata buttercream, finished with a sprinkle of cinnamon sugar. The result is a rich, festive treat with plenty of warm spice.
We’re big fans of fall cupcake recipes with bold flavors—check out these Cinnamon Cupcakes or Apple pie cupcakes too.
This recipe is quick and simple, requiring just 10 ingredients and about 45 minutes from start to finish.
Cupcake Ingredients
- Unsalted butter, softened
- Sugar
- Vanilla extract
- Eggs
- Rumchata
- Salt
- Baking powder
- Ground cinnamon
- All-purpose flour
Buttercream Ingredients
- Unsalted butter, softened
- Salt
- Vanilla extract
- Rumchata
- Powdered sugar
- Granulated sugar
- Ground cinnamon
See recipe card for quantities.
Instructions
Follow these step-by-step directions to bake your own batch of Rumchata cupcakes with Rumchata frosting.
Step one: Preheat your oven to 350°F. Line your muffin pan with cupcake liners and set aside.
Step two: In a mixing bowl, cream together the butter and sugar on medium speed for 2–3 minutes until smooth and fluffy.
Step three: Add in the egg, Rumchata, and vanilla extract. Mix on medium-low speed until fully incorporated.
Step four: Stir in the cinnamon, salt, baking powder, and flour. Mix on low until the batter is well combined, scraping the bowl as needed.
Step five: Divide the batter evenly among the cupcake liners, filling each about ⅔ full. In a small bowl, mix the sugar and cinnamon, then sprinkle about ½ teaspoon onto each cupcake. Bake for 15 minutes, or until the centers are set.
Step six: Make the frosting by combining the softened butter, vanilla, salt, Rumchata, and powdered sugar. Mix on low until everything is combined, then increase to medium speed and beat for 2–3 minutes until light and fluffy.
Step seven: Transfer the frosting into a piping bag fitted with a large star tip. Pipe a generous swirl of frosting onto each cupcake, then sprinkle with the remaining cinnamon sugar.
Hint: Allow cupcakes to cool completely before frosting to prevent melting.
Recipe Tips for Success
- If your frosting is too thick, add a splash or two of Rumchata. If it's too thin, mix in more powdered sugar until it holds its shape.
- To test if cupcakes are done, insert a toothpick into the center—if it comes out clean, they’re ready.
Storage
Store your cupcakes in an airtight container in the refrigerator for 3–5 days.
For longer storage, freeze for up to 6 months. Flash freeze first to keep the frosting intact, then transfer to a sealed container.
Rumchata Cupcakes with Rumchata Buttercream
Equipment
- Cupcake Liners
- Cupcake Tin
- Piping Bag
- Large Star Tip for piping bag
- Mixing bowl
- Hand or Stand Mixer
- Measuring cups + spoons
Ingredients
for cupcakes
- ½ cup Butter softened + unsalted
- 1 cup Sugar
- 2 teaspoon Sugar
- 2 teaspoon Vanilla
- 2 Eggs
- ¾ cup Rumchata
- ½ teaspoon Salt
- 1 ½ teaspoon Baking powder
- 1 ½ teaspoon Cinnamon
- 1 ½ cup Flour
for cinnamon sugar topping
- 2 tablespoon Cinnamon
- ½ cup Sugar
for rumchata buttercream
- 1 cup Butter softened + unsalted
- 1 teaspoon Salt
- 1 teaspoon Vanilla
- 4 tablespoon Rumchata
- 4 cup Powdered sugar
Instructions
- Preheat your oven to 350°F. Line your muffin pan with cupcake liners and set aside.
- In a mixing bowl, cream together the butter and sugar on medium speed for 2–3 minutes until smooth and fluffy.
- Add in the egg, Rumchata, and vanilla extract. Mix on medium-low speed until fully incorporated.
- Stir in the cinnamon, salt, baking powder, and flour. Mix on low until the batter is well combined, scraping the bowl as needed.
- Divide the batter evenly among the cupcake liners, filling each about ⅔ full. In a small bowl, mix the sugar and cinnamon, then sprinkle about ½ teaspoon onto each cupcake.
- Bake for 15 minutes, or until the centers are set.
- Make the frosting by combining the softened butter, vanilla, salt, Rumchata, and powdered sugar.
- Mix on low until everything is combined, then increase to medium speed and beat for 2–3 minutes until light and fluffy.
- Transfer the frosting into a piping bag fitted with a large star tip. Pipe a generous swirl of frosting onto each cupcake, then sprinkle with the remaining cinnamon sugar.
Notes
- Store your cupcakes in an airtight container in the refrigerator for 3–5 days.
- For longer storage, freeze for up to 6 months. Flash freeze first to keep the frosting intact, then transfer to a sealed container.
- If your frosting is too thick, add a splash or two of Rumchata. If it's too thin, mix in more powdered sugar until it holds its shape.
- To test if cupcakes are done, insert a toothpick into the center—if it comes out clean, they’re ready.
- Allow cupcakes to cool completely before frosting to prevent melting.
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