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Boozy RumChata Cupcakes Recipe

Rumchata Cupcakes: The Best New Cupcake Flavor You Didn’t Know You Needed

Introducing Rumchata Cupcakes—a boozy cupcake that’s the perfect addition to any adult gathering. These cupcakes are so much more than just cake and frosting.

Infused with Rumchata, a cinnamon-flavored liqueur made with Wisconsin dairy cream and Caribbean rum, these cupcakes are sure to become the life of the party.


Can I use a different cake mix?

Absolutely! Although this rumchata cupcake recipe calls for a box of yellow cake mix, you can also use a white cake mix or vanilla cake mix for variation.

How do I get the right thickness of the frosting?

The key is to start with butter at room temperature and gradually add powdered sugar while mixing at medium speed.

Tips and Tricks

  1. Hand Mixer: Using a hand mixer or electric mixer ensures your batter is lump-free.
  2. Room Temperature: Make sure all your ingredients are at room temperature for better mixing.
  3. Testing Doneness: Insert a toothpick into the center of the cupcake. If it comes out with minimal crumbs, it’s done.


  1. Cream Cheese Frosting: Swap the buttercream for cream cheese frosting.
  2. Additional Spices: Add a pinch of cinnamon or nutmeg to the flour mixture for a spiced kick.

Where to Serve

These rumchata cupcakes are the epic adult party cupcakes you’ve been searching for. They’re ideal for a bachelorette party, wedding party, or even a holiday party.


Store the cupcakes in an airtight container. If you have leftover frosting, it can also be refrigerated for up to a week.

Common Problems and How to Avoid Them

  1. Dry Cupcakes: If you find your cupcakes are too dry, it could be due to over-mixing. Mix just until the dry ingredients are incorporated.
  2. Runny Frosting: If your frosting is too runny, add a package of confectioners’ sugar a little at a time until stiff peaks form.

Tips for Making This Recipe with Kids

  1. Safety First: Always supervise children, especially when using an electric mixer or oven.
  2. Teaching Moments: Use this time to teach kids about the importance of precise measuring.

Topping Options

  1. Cinnamon Sugar: A sprinkle of cinnamon sugar on top complements the Rumchata perfectly.
  2. Pieces of Cinnamon Toast Crunch Cereal: These add a delightful crunch and visual appeal.

Why This Recipe Works

  1. Simplicity: This recipe uses a box mix as a base, making it easy for anyone to create these cupcakes.
  2. Flavor Depth: The combination of Rumchata in both the cupcake and the frosting infuses each bite with a rich, cinnamon-y flavor.
  3. Versatility: These cupcakes are easily customizable. Whether you choose to switch out the yellow cake mix or opt for a different kind of frosting, you can make these cupcakes truly your own.

Whether you’re baking these cupcakes for a special occasion or just trying out new recipes, they’re guaranteed to impress. So grab your cupcake liners, large bowl, and piping bag—it’s time to make the most delicious and talked-about cupcakes your friends and family have ever tasted.

What are some other fun cupcake recipes to try?

Amazing Rumchata Cupcakes
Yield: 12 Cupcakes

Amazing Rumchata Cupcakes

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

These RumChata Cupcakes with RumChata Buttercream Frosting is a delightful fusion of creamy spiced liqueur and heavenly cupcakes. The richness of RumChata meets the light, moist texture of a perfectly baked cupcake.


  • For the Rumchata Cupcakes
  • Yellow cake mix
  • Eggs: Large sized eggs.
  • Vegetable oil
  • Rum Chata
  • For the Rumchata Buttercream
  • Rumchata: This adds a boozy boost to the frosting!
  • Butter: Control the amount of salt in your buttercream by adding it yourself. Butter should be room temperature.
  • Powdered Sugar: For volume and thickness.
  • Vanilla Extract: For flavor.
  • Cinnamon: To taste


    Make the Rumchata Cupcakes

    1. Prepare for Baking: Preheat the oven to 350°F and prepare a 12-cup cupcake pan with cupcake liners.
    2. Combine Dry Ingredients: Combine the cake mix, eggs, rum chata, and vegetable oil, in a medium sized bowl and thoroughly mix all the ingredients together on medium speed.
    3. Bake: Fill the cupcake liners a little more than half full and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

    Make the Rumchata Buttercream

    1. Beat Butter: Add the butter to a large mixer bowl and beat until smooth.
    2. Add Powdered Sugar: Carefully add about half of the powdered sugar and mix until smooth and well combined.
    3. Add Vanilla and Rumchata: Add 3 tablespoons of Rumchata and the vanilla extract to the frosting and mix until well combined.
    4. Finish Powdered Sugar: Add the remaining powdered sugar and the cinnamon and mix until smooth and soft peaks form.
    5. Get the Right Consistency: Add additional powdered sugar as needed to get the right consistency and flavor.

    Assemble the Cupcakes

    1. Pipe the Frosting: Pipe the frosting onto the cupcakes. I used a star tip but you can use any tip you have on hand. 
    2. Garnish: Decorate with a paper straw cut in half or a cinnamon stick.

    Storing the Cupcakes

    1. Cupcakes can be stored in an airtight container for up to 5 days in the fridge.

    Nutrition Information



    Serving Size


    Amount Per Serving Calories 308Total Fat 9gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 4gCholesterol 25mgSodium 424mgCarbohydrates 48gFiber 1gSugar 28gProtein 4g

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