Gluten Free RumChata Cupcakes

RumChata Cupcakes are so much fun to make and just as much fun to eat!  They are a delicious sightly boozy dessert that are perfect for adult get togethers and girls night!

RumChata Cupcakes are so much fun to make and just as much fun to eat!  They are definitely NSFK (not safe for kids) because they have RumChata in the cupcake and as well as in the frosting.  These are the perfect desserts for a girl’s night or Holiday party.  I recommend making mini rum chata cupcakes for a holiday party so they are one bite and less likely to slop crumbs on your clothes. Or maybe that’s just me!

RumChata is the alcoholic version of Horchata.  You could sub horchata for the RumChata and serve them to kids.  They would be just as delicious.  Horchata is a rice-based drink made in Mexico and Central America with spices.  It is delicious and usually has cinnamon in it.

If you like these Rum Chata Cupcakes, you might also like:

Giant Skillet Gluten Free Chocolate Chip Cookie

Gluten Free Boozy Balls

I was blessed to be able to bake today with my friend Jamie.  Jamie is also gluten-free, so  I was thankful to be able to share this with her.  I am also happy to have sent home some cupcakes with her so they are not at my house lol.  Delicious but I am not a big sweets eater.  

​If you missed us making them on Instagram Live or Facebook Live you can watch it here from YOUTUBE.

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INGREDIENTS  

• 1 Gluten free vanilla cake mix I used Pamelas
• 1 Cup RumChata
• 1/2 Cup Oil I used Avocado
• 3 Eggs
• 1 Tsp Cinnamon
• 2 Sticks Butter- Softened
• 4 Cups powdered sugar
• 1/2 Cup RumChata
• 1 Tsp Cinnamon

INSTRUCTIONS 

• Add 1 cup RumChata, Eggs, and Oil to a mixing bowl. Mix to combine.
• Add cinnamon and the GF cake mix to the bowl. Mix until smooth.
• Scoop into lined muffin tins.
• Bake at 350 degrees for about 15 minutes or until a toothpick comes out clean.
• Cool cupcakes then frost with the RumChata icing.
• FROSTING: Add 1/2 cup RumChata, butter, and cinnamon to the mixing bowl using a mix and scrape attachment if you have one. Mix until combined.
• Add powdered sugar a little at a time until desired thickness.
• Put frosting in a large ziplock bag. Seal it. Cut a hole in the corner big enough for the frosting to come out of. Frost the cupcakes.
• Enjoy!

THE RECIPE:

Gluten Free RumChata Cupcakes

Recipe by Goodness Gracious Gluten FreeCourse: DessertDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

15

minutes

Ingredients

• 1 Gluten free vanilla cake mix I used Pamelas
  1 Cup RumChata
  1/2 Cup Oil I used Avocado
  3 Eggs
  1 Tsp Cinnamon
  2 Sticks Butter- Softened
  4 Cups powdered sugar
  1/2 Cup RumChata
  1 Tsp Cinnamon

Directions

• Add 1 cup RumChata, Eggs, and Oil to a mixing bowl. Mix to combine.
  Add cinnamon and the GF cake mix to the bowl. Mix until smooth.
  Scoop into lined muffin tins.
  Bake at 350 degrees for about 15 minutes or until a toothpick comes out clean.
  Cool cupcakes then frost with the RumChata icing.
  FROSTING: Add 1/2 cup RumChata, butter, and cinnamon to the mixing bowl using a mix and scrape attachment if you have one. Mix until combined.
  Add powdered sugar a little at a time until desired thickness.
  Put frosting in a large ziplock bag. Seal it. Cut a hole in the corner big enough for the frosting to come out of. Frost the cupcakes.
  Enjoy!

As Always,

Best Wishes for Gluten Free Dishes!

XO,

Michelle