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RumChata Cupcake Recipe, Oh Yeah!

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Rumchata Cupcakes Recipe

Those who know me know I LOVE Rumchata, it is a tasty creme based treat that taste like drinking Cinnamon Toast Crunch, yes really. So when I saw this Rumchata Cupcake recipe I had to get out my bottle and start baking!

Can you say yum yum?

I’m not really a drinker, seriously. But I do enjoy margaritas and sweet drinks. You know the ones, they go down smooth and taste oh so good. But you can also cook with it, and when I found Rumchata cupcakes on Pinterest I had to give it a try.

RumChata Cupcakes Recipe
Click for more RumChata recipes

I’ve learned that Rumchata is not available everywhere in the country, but it’s spreading fast and the mix recipes are popping up everywhere from Rumchata French Toast to a yummy sounding RumChata Rootbeer float.

There is even a Rumchata Phone Recipe App!

Rumchata app

According to the official Rumchata page, this oh so yummy drink originates from a concoction the ancient Egyptians made for the Pharaohs from the tiger nut. It’s been extremely popular in Spain, “Antonio Banderas popular”, so that says a lot.

Since the tiger nut is hard to come by in the Americas, rice-based Horchata is now served extensively throughout Mexico and Central America, where the recipe is often passed down generation to generation. These authentic recipes include varied mixtures of rice, sugar, vanilla, cinnamon and either water or dairy.

I’m not a proponent of encouraging people to drink, but ladies (yes it’s a ladies drink) this stuff is awesome!!

Ok, maybe I do encourage people to drink Rumchata, heck it was an after topic at our ladies Bible Study one week. Two of us went home and got our bottles and shared them with those who had never tasted it before. It was agreed upon that Rumchata is “Sinfully” delicious.

I have taken to rationing my Rumchata to make it last longer, so I now add it to hot Chocolate, and my summer drink favorite, Rumchata and Rootbeer.

 

Make Your Own Rumchata

Yes, you can make your own Rumchata, and a few of us have been known to make our own stash using Horchata mix and white rum, you can also add in real dairy cream for extra calories.

Klass Horchata, Rice and Cinnamon Drink Mix, 14.1 Oz, (Pack of 3)Sunfruit Horchata Concentrate Drink Mix 64 ozTang Horchata Drink Mix, Packets make 2 Liters (Pack of 24)Lorann Hard Candy Flavoring Oil Horchata Flavor 1 Ounce

When I saw this recipe for Rumchata Cupcakes (where else, Pinterest) I just had to try them. I would say this was my inspiration for a Pinterest party as I can’t (ok won’t) eat 20 cupcakes all by myself.

Rumchata Cupcake recipe
Ingredients:

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

This makes A LOT of frosting. I cut the recipe in half since I don’t smother my cupcakes in frosting.
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. The more you use, the more flavor)
    • Frost the cupcakes

Reviews were mixed, the cupcakes tasted like spice cake, a little heavy, but,…the frosting took the “cupcake, so to speak. It’s a very sweet, vanilla flavor with a touch of cinnamon. Since the alcohol bakes out of the cake, and there is very little in the frosting these were not 21 and older restricted. My daughter loved them and could have eaten just the frosting.

What to do with the leftover Rumchata? Drink and be merry of course.

What Else Can You Make Besides RumChata Cupcakes?

The Boozy Baker: 75 Recipes for Spirited SweetsBooze Cakes: Confections Spiked with Spirits, Wine, andIntoxicated Cupcakes: 41 Tipsy Treats5 O’ Clock Somewhere Cupcakes

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I’m a huge fan of Rumchata. Probably not surprising since my favorite drink is rum, but still. I never knew alcohol could taste that smooth and dreamy. If you haven’t tried it the best way to …

Day 189/365: Lemony Sunshine Cupcakes

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Amazing Lemon Cupcake Recipe

I love the tart taste of lemon in any food and this amazing lemon cupcake recipe quickly became a favorite. It’s rare that a Food Network recipe doesn’t turn out good, and this delicious cupcake recipe will have people asking for more.

Lemon Cupcake recipe
Lemon Sunrise Surprise Cupcakes

Lemony Sunshine Cupcakes from the Food Network as just as good to look at as they are to eat.

This recipe and resulting cupcake is actually from my friend Shelli who made these for her co-workers and favorite customers on her last day at Hamilton Color Lab in Omaha. I inherited her job and am the point of contact for all customers and help photographers, artists, and businesses get the most out of their images.

All the customers that came in that day were sad to see Shelli leave, there were calls, hugs, and well wishes as she heads back to school to continue her next life journey. But for the two of us it’s not good bye, it’s just see you later as we were Facebook friends before I found the job.

Recipe was found my her daughter on the Food Network.

Ingredients

For crust and topping:

  • 1 1/3 cups shortbread cookie crumbs, (22 Lorna Doone Shortbread Cookies)
  • 1/4 cup granulated sugar
  • 4 tablespoons unsalted butter, melted (Shellie suggested to reduce to 2 TBSP)

For the batter:

  • 8 ounces cream cheese, at room temperature
  • 1/2 cup sour cream
  • 2 large eggs, at room temperature
  • 1/4 cup vegetable oil
  • 1/4 cup water
  • 1 small box (3.4 ounce) instant lemon pudding
  • 1 (18.25 ounce) box lemon cake mix (recommended: Betty Crocker Super Moist)
  • 1/3 cup lemon curd

Directions

Preheat oven to 350 degrees F. Line two standard muffin tins with 16 foil cupcake liners; set aside.

Place shortbread cookie crumbs, sugar, and melted butter in a medium bowl; stir until well combined; set aside.

In the mixing bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and sour cream until smooth. Add eggs 1 at a time and mix just until combined. Scrape down sides of the bowl. Add vegetable oil, water, and the box of lemon pudding. Mix until combined. Add cake mix and beat on medium speed for 2 to 3 minutes. Batter will be on the thick side.

Place a slightly heaping tablespoon of shortbread cookie crumb mixture into the bottom of each prepared muffin cup. Use your fingers or the bottom of a small glass to firmly pack crumbs into the bottom of each cupcake liner. Reserve remaining shortbread cookie crumb mixture for topping.

Use a 1/4 cup spring loaded ice cream scoop and place a level scoop full of batter into each muffin cup.

Load the lemon curd into a small sandwich size resealable bag, removing the air from the bag before sealing. Squeeze the curd to 1 corner of the bag and use scissors to snip a 1/4- inch piece from corner of bag; set aside.

With a damp finger or the end of a wooden spoon dipped in water, make a shallow indentation into the center of each cupcake. Pipe 3/4 to 1 teaspoon lemon curd into each indentation. Sprinkle tops of cupcakes evenly with remaining shortbread cookie crumbs.

Bake for 21 to 23 minutes, rotating pans halfway through baking, until edges of cupcakes are lightly golden brown.

Serve cupcakes warm from the oven or at room temperature.