Vanilla Cupcakes with Liqueur|Print

Servings: 16

Vanilla cake mix

1 box

Vegetable oil

1/2 cup

Eggs

Powdered sugar

4 cups

Vanilla extract

1 tsp

Rumchata

1 1/3 cup, divided

Butter

1 cup, softened

Cinnamon

1/4 tsp

Salt

1 pinch

Vanilla Cupcakes with Liqueur

Prep:

20 m

Cook:

40 m

Ready in:

60 m

Preheat the oven to 350° F (180° C/Gas mark 4). Prepare 2 muffin tins by lining them with cupcake liners.
Mix together vanilla cake mix, oil, eggs, and Rumchata (1 cup). Transfer the mixture to the muffin tins.
Bake in the preheated oven for 25 minutes. Use a toothpick to check for doneness: it should come out with minimal crumbs.
Combine butter, powdered sugar (2 cups), cinnamon, vanilla extract, salt, and Rumchata. Beat until smooth. Add the remaining powdered sugar. Beat until fluffy. Pipe the mixture onto the cooled cupcakes. Serve and enjoy your Rumchata Cupcakes!