Tag Archives: RumChata

Snickerdoodle Cupcakes with RumChata Frosting

25 Sep


Finally! The days are getting just a little shorter and the temperatures are getting just a little cooler. The air conditioner is off, the windows have been thrown wide open, the sky is a crisp, clear blue. Autumn has arrived!

There are so many reasons this is one of my most favorite times of year –  yes the cooler temps, the beautiful colors, but also post-season baseball and the World Series – Let’s Go Red Sox! – the return of Patriots football (and football food!), pumpkin infused everything with cinnamon and nutmeg and ginger, comfy clothes, and most especially, getting back to baking.

Let’s face it, when it’s 95 degrees outside, the last thing you want to do is have your oven set at 350 degrees for 20 or 30 minutes or more. But now that there’s a little nip in the air, it’s perfect baking weather.


When I was little, fall meant the return to cookie baking with gusto. It seems we always had some type of homemade cookies waiting for us in the cookie jar – and oh, what a cookie jar that was! This was the 1970’s – nothing was too big or too loud.  So we had a big, bright, round ceramic orange (as in color) orange (as in fruit) shaped cookie jar sitting atop the fridge. Don’t laugh, it looked absolutely fab with the avocado appliances.

I’ve loved baking for my family for as long as I can remember, and they in turn have suffered through my endeavors at self-expression and creativity stoically….although they’re still talking about the mace-spiced chocolate brownies (epic fail). But I’ve learned a lot, including that sometimes simple is best. Like my snickerdoodle cookies –  a basic sugar/butter cookie with enough cinnamon thrown in to create a perfect little treat. The recipe is so easy and yet so good, who knows how many dozens I’ve pulled out of the oven over the years.


But why limit that deliciousness to just a cookie? Wouldn’t all that cinnamon- sugariness be awesome as a cupcake? I certainly thought so, and apparently so did Brown Eyed-Baker, who posted this fabulous recipe. Of course, I had to add my own special touch, so I topped it off Rumchata frosting – the perfect cinnamon-y compliment to what has to be the Best. Cupcake. Ever.


So crank up the oven, pull out those spices from the back of the cupboard and give these a try. I promise, they will become your favorite too.

Snickerdoodle Cupcakes 

from a recipe posted by Brown Eyed Baker

1 1/2 cups all-purpose flour

1 1/2 cups cake flour

1 tablespoon baking powder

1/2 teaspoon salt

1 tablespoon cinnamon

1 cup unsalted butter, room temperature

1 3/4 cups sugar

4 eggs, room temperature

2 teaspoons vanilla extract

1 1/4 cups whole milk

Preheat oven to 350 degrees. Line 2 cupcake pans with paper liners.

Sift together both flours , baking powder, salt and cinnamon.

In large bowl of stand mixer, cream together butter and sugar until pale and fluffy, about 3 minutes. Add eggs, one at a time, beating after each until incorporated, scraping the sides of the bowl as needed. Add vanilla. Turn the speed to low and add the flour in three batches, alternating with the milk, beginning and ending with the flour.

Fill cupcake tins 3/4 full. Bake for approx. 20 minutes, or until tester comes out clean, rotating pans halfway through.

Cool completely before frosting.

RumChata Frosting

from the RumChata website

1 cup unsalted butter

3 – 4 cups confectioners sugar

1/4 teaspoon salt

1 tablespoon vanilla

up to 4 tablespoons RumChata

Cream butter at medium speed for 2-3 minutes. Add 3 cups of powdered sugar and mix at low speed until incorporated. Add vanilla, salt and 2 tablespoons RumChata and mix at high speed for 3 minutes, adding more sugar and RumChata until desired consistency is reached.  Frost as desired.

I finished  my cupcakes by sprinkling with a little cinnamon sugar.



Hummingbird Cupcakes with RumChata Frosting

28 Mar


Until just a few weeks ago, I thought I’d be making some sort of Almond Joy, chocolate-coconut cupcake for my Easter blog post.I don’t know why, but for some reason coconut is the one ingredient I associate most with Easter. Maybe it was those gigantic chocolate covered, coconut cream fruit-n-nut eggs the Easter Bunny always left smack in the middle of my Easter basket. I never liked those eggs much. For one thing, they didn’t taste all that great. But more importantly, they were so large they took up nearly 80-85% of the precious good candy real estate inside the basket. (It was strikingly obvious the Easter Bunny liked my dad the best. While the rest of us were made to suffer through those fruit-n-nut eggs, my dad’s egg was always just nuts – none of that coconut filler, none of those chopped little bits of candied fruit, just gobs of nuts barely held together with that delicious nougat).


There’s no denying, coconut plays a starring role in Easter baking – lamb and bunny shaped cakes sprinkled with coconut, pastel colored coconut to decorate cupcakes, and those little coconut “nests” filled with jelly bean “eggs” all make an appearance this time of year. And so, true to tradition, my choice for this year’s Easter cupcakes also contains coconut….along with some sweet, ripe banana, juicy pineapple, nutty pecans and just a hint of cinnamon. This year I’m making Hummingbird Cupcakes topped with RumChata frosting.


I found this recipe some time ago and have been waiting for the perfect time to try it. The end result is more of a muffin really, than a cupcake. Left bare, they make the perfect Easter morning muffin. But the Rumchata frosting is the perfect complement to this sweet, moist, fruit filled little cake. Give them a try, you won’t be disappointed.

Happy Easter!  Happy Spring!

Hummingbird Cupcakes

Adapted from a recipe from Taste of Home

Makes approximately 24 cupcakes

1 cup butter, softened

2 cups sugar

3 eggs

2 teaspoons vanilla

2 cups mashed ripe bananas

1/2 cup drained crushed pineapple

3 cups flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

1 cup flaked coconut

1 cup chopped pecans or walnuts

In a large bowl of stand mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add vanilla.

In a separate bowl, combine flour, baking soda, cinnamon and salt.

In a third bowl, combine bananas and pineapple.


Add the dry ingredients to the creamed mixture alternating with the banana mixture, beginning and ending with the dry ingredients.

Fold in the coconut and nuts.

Filled paper-lined muffin tins about 2/3 full. Bake at 350 degrees for 20-25 minutes, or until toothpick comes out clean.

Cool for 10 minutes before removing from wire racks to cool completely.



RumChata Frosting

The recipe for the frosting, which I adapted from the RumChata website,  is the most viewed item on my blog. It really is out of this world.

1 cup butter

3 to 4 cups confectioners sugar

1/4 teaspoon salt

1 tablespoon vanilla

4 tablespoons RumChata or to taste

Cream butter. Add confectioners sugar, salt, vanilla, and 2 tablespoons RumChata at low speed until combined and then at high speed, adding more RumChata until desired consistency is reached. Frost cooled cupcakes and decorate as desired.



Apple Spice Cupcakes with RumChata Frosting

10 Dec

Every once in a while, something comes into our lives that impact us in ways never thought possible. I was fortunate to have such an experience recently.

I was with my favorite group of friends at our favorite taproom for our Thirsty Thursday happy hour when one of us thought it would be a great idea to do a round of shots. Now in my experience this is, in actuality, rarely a good idea at all. However on this particular Thursday, Fate was smiling down upon us. We left it to Dan, by far the best bartender in these parts, to concoct something special for us. And he didn’t disappoint. In just a few moments time he set before us miniature glasses containing what can only be described as elixir of the gods….RumChata.

I cannot begin to describe this amazing beverage. The RumChata website, http://www.rumchata.com, tells us it’s the perfect blend of premium Caribbean rum and the finest Wisconsin cream, with hints of cinnamon and vanilla. But I cannot begin to do it justice. One has to taste this amazing liqueur to truly experience it.

As soon as I got home, I immediately checked out the website to learn about this bewitching beverage, and lo and behold, there was a link to maybe a bazillion recipes using RumChata: RumChata shots, RumChata cocktails, RumChata cheesecake, RumChata bread pudding and…..RumChata frosting! Immediately the wheels started turning, the recipe search began, and I found it – the perfect cupcake accompaniment for RumChata frosting.

I can’t tell you how fantastic these cupcakes are. Suffice it to say, they were by far the most favorite of my taste-testers to date. I will admit, from time to time I am not above using a boxed cake mix as a foundation for my cupcakes, provided the recipe doctors it up enough to make it taste fresh and delicious. And these don’t disappoint. These turnout nice and moist with just the right amount of spice and apple flavors to compliment the delicious RumChata frosting.


These cupcakes would be the perfect ending to any holiday get together. I promise you, there will be no leftovers.

APPLE SPICE CUPCAKES(adapted from recipe posted on cdKitchen)


1 package spice cake mix
1 cup buttermilk
1/3 cup vegetable oil
3 eggs
2 tablespoons RumChata
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 cups grated apples

Preheat oven to 350 degrees. Fill muffin tins with paper liners.
Combine cake mix, buttermilk, oil, eggs, RumChata and spice in a large bowl. Beat at low speed with electric mixer until moistened, then at medium speed for 2 minutes. Stir in grated apples.


Pour into prepared muffin pans. Bake for 20 – 25 minutes or until toothpick comes out clean. Cool completely before frosting.



1 c butter, softened
3-4 cups confectioners sugar
1/4 teaspoon salt
1 tablespoon vanilla
4 tablespoons RumChata
cinnamon sugar


Cream butter. Add confectioners sugar, salt vanilla and 2 tablespoons of RumChata at low speed until blended, and then at high speed, adding more RumChata until desired consistency is reached. Frost cooled cupcakes. Sprinkle tops with cinnamon sugar.


NOTE: the recipe says it makes 12 cupcakes, but I was able to get 1 1/2 dozen.


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