Name: RumChata Cupcakes
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 1 box vanilla cake mix -; 1/2 c. vegetable oil -; 3 eggs -; 1 1/3 c. Rumchata, divided -; 1 c. (2 sticks) butter, softened -; 4 c. powdered sugar, divided -; 1 tsp. pure vanilla extract -; 1/4 tsp. cinnamon, plus more for garnish -; Kosher salt -

Ingredients for - RumChata Cupcakes

1. 1 box vanilla cake mix

2. 1/2 c. vegetable oil

3. 3 eggs

4. 1 1/3 c. Rumchata, divided

5. 1 c. (2 sticks) butter, softened

6. 4 c. powdered sugar, divided

7. 1 tsp. pure vanilla extract

8. 1/4 tsp. cinnamon, plus more for garnish

9. Kosher salt

How to cook deliciously - RumChata Cupcakes

1 . Stage

Preheat oven to 350° and line 2 muffin tins with 16 cupcake liners. In a large bowl, mix together cake mix, vegetable oil, eggs, and 1 cup Rumchata until smooth. Bake until a toothpick comes out with minimal crumbs, about 25 minutes. Let cool completely before frosting.

2 . Stage

Make Rumchata frosting: In a large bowl, combine butter, 2 cups powdered sugar, vanilla, cinnamon, salt, and remaining ⅓ cup Rumchata. Using a hand mixer, beat until smooth. Add the remaining 2 cups powdered sugar and beat until light and fluffy.

3 . Stage

Pipe frosting onto cooled cupcakes and garnish with more cinnamon and a decorative straw.