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Rumchata cupcake cut in half on a plate.
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Rumchata Cupcakes with Rumchata Buttercream

These delicious rumchata cupcakes with rumchata buttercream are full of cinnamon, spice and sweetness. They are ready in about 45 minutes.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: Rumchata Cupcakes
Servings: 16 cupcakles
Author: Kristin

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

Tips + 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.
  • 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.