Now if there is anyone who hasn't had Rum Chata before, it is a liquor that tastes like Cinnamon Toast Crunch, it has a sweet, creamy, cinnamon flavor and works wonderfully in this recipe. So yummy! The recipe calls for 1 whole cup of Rum Chata... it seems like a lot, but it is just the right amount.
The Rum Chata cream cheese frosting makes a great contrast for the sweet and fluffy cake. This recipe calls for 1 1/2 sticks of cream cheese, but I only used one and it was delicious. It is sweet without being overly sweet. This recipe makes a lot of frosting, I only used half of the frosting and froze the rest to use at a later date.
Rum Chata Cupcakes and Frosting
Cupcake Ingredients
1/2 Cup Butter
1 1/2 Cups Granulated Sugar
2 Cups Flour
2 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 Cup Rum Chata
1 Teaspoon Vanilla Extract
1 Teaspoon Cinnamon
4 Egg Whites
Frosting Ingredients
12 Ounces of Cream Cheese (1 1/2 Packages, at room temperature)
1/2 Cup of Butter
1/2 Teaspoon Vanilla Extract
5 Tablespoons Rum Chata
1 - 2lb Bag of Powdered Sugar
Cupcake Directions
Preheat oven to 350 F
In a mixing bowl, combine sugar & butter and beat until fluffy.
In a separate bowl, mix flour, baking powder, salt & cinnamon then set aside
In another bowl or wet measuring cup, combine Rum Chata & vanilla then set aside.
Alternating, add the flour mixture and Rum Chata mixture to the butter and sugar mixture.
In a clean mixing bowl, beat egg whites until soft peaks form.
Use a spatula to fold egg whites into the batter mixture.
Fill cupcake liners 3/4 full.
Bake at 350 F for 20 minutes or until cake "bounces back" when touched.
Let cool completely before frosting.
Frosting Directions
In a mixing bowl, cream butter and cream cheese until smooth.
Add vanilla.
Slowly add powdered sugar.
Mix in Rum Chata (use more or less based on the thickness you like)
Frost the cupcakes
Enjoy!
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