I must admit that when I first heard of RumChata I thought it was a new Salsa dance I missed out on. I was pleasantly surprised to find out it is actually a lovely liquor that tastes like the milk left in the bowl after eating Cinnamon Toast Crunch. Hence the name above. I’m all about saving time but not at the cost of flavor! I have two teenage daughters that keep me on the go so I am always glad to find a substitute that saves time without changing the quality. For my first try at these cupcakes I made everything from scratch. As with the Bacon Maple, I found that a box mix works just as well. So here it is:
1 box white cake mix
1 tsp vanilla extract
1 tsp cinnamon
1 cup RumChata
Preheat oven to 325 if using dark pans or 350 if using glass. I suggest using paper liners in your cupcake tins. Prepare and bake white cake mix as directed on box except substitute the 1 cup of RumChata listed above for the water asked for on the box. Mix in remaining ingredients listed above..
Frosting:
12 oz cream cheese at room temperature
1 stick of butter (1/2 cup) at room temperature
1 tsp vanilla extract
6 tbsp RumChata
2lb bag powdered sugar
Please note: This makes A LOT of frosting. Feel free to cut the recipe in half. I usually freeze the left over portion.
Combine butter and cream cheese. Mix in vanilla. Slowly mix in powdered sugar a few cups at a time. Add the RumChata and whip until smooth.
Tip: I find that your end product is only as good as the ingredients you use to make it. Using REAL vanilla extract not imitation is a key factor. The best vanilla I have found around my area is from AllSpice in the East Village. Costco’s Kirklands brand vanilla isn’t bad either.
Where do you find Rumchata?
Good question! I found it at my local Target on sale for around $20. It is in a lovely white bottle.
Yum! Rumchata is fab and I had forgotten about it. Thanks for the reminder and the recipe.
wonder if it could be made as a bread instead of cup cakes
Great idea! I may have to give it a go if school is canceled tomorrow!
I gave this a try and the loaf turned out a bit dry. I will have to tinker with the recipe.
I made these from scratch just yesterday and I loved the taste, but the texture was a little dense for my liking. Did these turn out more cupcakey and less like muffins??
Sorry to hear that Jessica. This recipe has only ever yielded me light cupcakes not at all dense. I hope you give it another try.
Made 2 batches of these cupcakes… one from scratch and one using this recipe… let me just say this was the better of the 2… they were easier, fluffier and softer. Much better flavor too!!!
Thanks for the feedback Eddie. I am whipping up SEVERAL batches of these for a party tomorrow. They are one of my top requested cupcakes.
Should we chill the crack…I mean the frosting prior to putting it in the bag and frosting the cupcakes?
Haha! I did not chill before frosting. The consistency of the frosting/crack should be firm enough to hold shape. If you find it is too soft, experiment with adding more sugar. Love the comment Aimee!
Could this be made into a 13×9 cake?
I don’t see why not! Great idea Jill