cinnamon rumchata cupcakes
a recipe by
Lisa G. Sweet Pantry Gal
Inspired by My new favorite drink. Fireball & Rum Chata-Delicious!! Tastes like cinnamon toast crunch. Just the frosting has alcohol in it. I switch the rum chata for rum flavoring and a pinch of cinnamon, for those who dont wish to have the alcohol. The cinnamon toast crunch cereal would taste awesome on frosting. ;)
serves 18 cupcakes
prep time 15 Min
cook time 15 Min
Ingredients For cinnamon rumchata cupcakes
1 boxclassic white cake mix
ingredients for cake (milk instead of water)
1-2capfuls cinnamon flavoring (if using cinnamon oil less is best)
- RUMCHATA FROSTING
1 cunsalted butter
3-4 cconfectionary sugar
How To Make cinnamon rumchata cupcakes
1Cupcakes are simple. Make the cupcakes according to box instructions. I used milk instead of water. I always do. After mixing I added the cinnamon flavoring stirring in and adding a bit more to My liking.
2Using My ice cream scooper sprayed with cooking spray (like pam) So You get perfect amount in each cupcake and the batter dont stick to scooper. fill cupcake liner 1/2 to 3/4 full. Sprinkle with a pinch of cinnamon. Place in preheated 350 degree oven. Bake according. Mine took exactly 15min. Let cool and frost. Decorate frosting with cinnamon sugar. I found gold sugar, so made cinnamon sugar with it. Made a perfect New Years cupcake.
3RumChata Frosting This cupcake came to mind while enjoying My new favorite drink. Planned on making My own frosting. I found this frosting on the RumChata website. Similar to what I had planned. Cream butter on medium speed, add 3 cups of powdered sugar at low speed until incorporated. Add vanilla, salt and 2tbls rum. Mix on high speed for 3min. adding more sugar and rumChata til desired consistency.
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