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Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, rum chata cupcakes w/ dulce de leche cream cheese frosting. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Rum Chata Cupcakes W/ Dulce De Leche Cream Cheese Frosting is one of the most popular of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Rum Chata Cupcakes W/ Dulce De Leche Cream Cheese Frosting is something that I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can cook rum chata cupcakes w/ dulce de leche cream cheese frosting using 19 ingredients and 28 steps. Here is how you can achieve that.

The ingredients needed to make Rum Chata Cupcakes W/ Dulce De Leche Cream Cheese Frosting:

1. Get cupcakes
2. Make ready butter ( room temp )
3. Make ready granulated sugar
4. Take all purpose flour
5. Get baking powder
6. Prepare salt
7. Prepare Rum Chata (alcoholic drink)
8. Get vanilla extract
9. Get ground cinnamon
10. Get egg whites
11. Take or so cupcake liners
12. Get frosting
13. Get dulce de leche liqeuer
14. Prepare butter ( softened)
15. Prepare salt
16. Prepare cream cheese ( softened ) (full fat)
17. Take bag powdered sugar
18. Prepare topping:
19. Take cinnamon toast crunch cereal

Instructions to make Rum Chata Cupcakes W/ Dulce De Leche Cream Cheese Frosting:

1. FOR THE CUP CAKES:
2. preheat oven to 350°F.
3. in a bowl cream butter and sugar. set aside.
4. in a seperate bowl combine flour, salt, baking powder and cinnamon. set aside.
5. in a small bowl mix together Rum Chata and vanilla. set aside.
6. slowly add flour mix and Rum Chata mix to the butter mix by alternating flour first then rum chata then flour then rumchata.. etc. begin with flour mix and ending with flour mix. set aside.
7. in a seperate clean grease free bowl beat egg whites until soft peaks form.
8. fold egg whites in cupcake batter.
9. line a regular cupcake tin with paper liners.
10. fill cupcake liners with the batter to 2/3rds full
11. bake for about 20 minutes. cupcakes will be done when toothpick inserted into center comes out clean.
12. remove from oven and when cool enough to handle transfer to wire rack to finish cooling completely.
13. FOR THE FROSTING:
14. cream together butter and half the powdered sugar.
15. blend in cream cheese then rest of powdered sugar.
16. in a small bowl mix 1tbl. of liqeuer with the salt. dissolve salt well.
17. once dissolved stirr it into your frosting and then stir in the rest of the dulce de leche liqeuer.
18. refridgerate until ready to use.
19. FOR THE TOPPING:
20. place cinnamon toast crunch cereal in a ziplock baggie.. crush and pound cereal to very small pieces. set aside.
21. ASSEMBLY:
22. frost cooled cupcakes with frosting. it is very sweet so a little goes a long way so do thin layers.. ( u will have extra frosting left)
23. sprinkle tops of cupcakes with a little bit of crushed cinnamon toast crunch cereal.
24. now ur cupcakes are ready to serve!
25. enjoy!
26. NOTE: makes about 20 cupcakes. u will have extra frosting left.
27. NOTE: these cupcakes are great by themselves or with this awesome frosting!
28. NOTE: wash the cupcake down with my special drink made from the same alcohol as in these cupcakes " so sinfully creamy and delicous it cannot be named"

So that’s going to wrap this up for this exceptional food rum chata cupcakes w/ dulce de leche cream cheese frosting recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!