Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.2.5 cups all-purpose flour, 1.5 cups granulated sugar, 1 tablespoon baking powder, 0.5 teaspoon salt
- In a separate bowl, cream together the softened unsalted butter until light and fluffy. Gradually add the granulated sugar and continue to beat until well combined and the mixture resembles pale yellow and fluffy.0.5 cup unsalted butter, softened, 1.5 cups granulated sugar
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- In a small bowl, whisk together the buttermilk and Rumchata liqueur. Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix. A few lumps are okay.1 cup buttermilk, 0.5 cup Rumchata liqueur
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for about 5-10 minutes before transferring them to a wire rack to cool completely. Ensure they are completely cool before frosting.
- While the cupcakes are cooling, prepare the frosting. In a large bowl, beat the softened unsalted butter until creamy.1 cup unsalted butter, softened
- Gradually add the powdered sugar, about one cup at a time, beating well after each addition.4 cups powdered sugar
- Add the Rumchata liqueur, milk (or cream), and vanilla extract. Beat on medium-high speed until the frosting is light, fluffy, and smooth. If the frosting is too thick, add a splash more milk or Rumchata; if too thin, add more powdered sugar.0.25 cup Rumchata liqueur, 2 tablespoons milk (or heavy cream for richer frosting), 0.5 teaspoon vanilla extract
- Once the cupcakes are completely cool, generously frost them using a spatula or a piping bag.
- Sprinkle a pinch of cinnamon over the frosting for an extra touch of warmth and flavor.1 pinch cinnamon
Notes
Store frosted Rumchata Cupcakes in an airtight container in the refrigerator for up to 3-4 days.
If unfrosted, store the cupcakes in an airtight container at room temperature for up to 2 days.
For longer storage, you can freeze unfrosted cupcakes. Wrap them tightly in plastic wrap, then place them in a freezer-safe bag or container. They will keep well for up to 2-3 months.
While not ideal for frosting quality, you can freeze frosted cupcakes. Place them in a single layer on a baking sheet and freeze until firm, then transfer to a freezer-safe container. They may develop slight condensation upon thawing.
To thaw, bring refrigerated or frozen cupcakes back to room temperature for about 30-60 minutes before serving.
If unfrosted, store the cupcakes in an airtight container at room temperature for up to 2 days.
For longer storage, you can freeze unfrosted cupcakes. Wrap them tightly in plastic wrap, then place them in a freezer-safe bag or container. They will keep well for up to 2-3 months.
While not ideal for frosting quality, you can freeze frosted cupcakes. Place them in a single layer on a baking sheet and freeze until firm, then transfer to a freezer-safe container. They may develop slight condensation upon thawing.
To thaw, bring refrigerated or frozen cupcakes back to room temperature for about 30-60 minutes before serving.