Rum Chata Cupcakes
Boozy Rum Chata cupcakes are perfect for the holidays or girls night. They are sweet with a hint of cinnamon.
Gluten free vanilla cake mix
I used Pamelas
I used Avocado
Add 1 cup Rum Chata, 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 Rum Chata icing.
FROSTING: Add 1/2 cup Rum Chata, 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.