Kahn's Fine Wines

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Oh My Goodness, RumChata Cupcakes, Scrumptious

Posted 1:46 PM by

       RumChata Cupcakes



  • 1 1/2 cups sugar
  • 1/2 cup butter (1 stick, at room temperature)
  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 teaspoon salt
  • 1 cup RumChata
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 4 egg whites




  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 in to 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 (18)
  9. Bake for 20 minutes or until cake “bounces back” when touched.


RumChata Cream Cheese Frosting

NOTE: This makes A LOT of frosting, so the recipe can be cut in half, or freeze leftover frosting for use later.


  1. 12 ounces of cream cheese (1 1/2 packages, at room temperature)
  2. 1/2 cup of butter (1 stick, at room temperature)
  3. 1/2 tsp of vanilla
  4. 5 tbsp of RumChata
  5. 1 package of confectioners’ sugar (2 lb. bag), can use less for a frosting that isn’t quite as sweet


  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


Keep chilled till ready to eat, ENJOY


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