Rumchata Cupcakes

The second recipe is the RumChata Cupcakes. I only made half the batch because I wanted to make sure they were good before I used 1 cup of RumChata!  (Oh and if you haven't drank some Rumchata - you should try some)!
 
These were delicious! The Frosting was the best and would be good on anything (Pumpkin bars, cookies, etc)!
 

RumChata Cupcakes (a half a batch made 12 cup cakes, batter is thick and probably could have made 10 or 11).  This is the full recipe!

Ingredients:

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

Directions:

• Preheat oven to 350*
• Combine sugar & butter and beat until fluffy
• Mix together flour, baking powder, salt, & cinnamon, set aside
• Mix the RumChata & vanilla together, set aside
• Alternating, add in the flour mixture and RumChata mixture in to the butter and sugar. Start and end with the flour mixture.
• In a clean mixing bowl, beat egg whites until soft peaks form (this will be easiest in an electric mixer)
• Fold egg whites in to the batter – do not do this in an electric mixer, use a spatula
• Fill cupcake liners
• Bake for 20 minutes or until cake “bounces back” when touched.

RumChata Cream Cheese Frosting

NOTE: This makes A LOT of frosting. The half batch could have been used for a full batch of cupcakes.  I did make a half batch and froze half of it. 

Ingredients:

• 12 ounces of cream cheese (1 1/2 packages, at room temperature)
• 1/2 cup of butter (1 stick, at room temperature)
• 1/2 tsp of vanilla
• 5 tbsp of RumChata
• 1 package of confectioners’ sugar (2 lb. bag)

Directions: 

• Combine butter and cream cheese until smooth
• Add vanilla
• Slowly add confectioners’ sugar
• Mix in RumChata (use more or less based on the thickness of the frosting. I often find that some days I would use 5 tbsp, some I would use 4)
• Frost the cupcakes