Spiced Rum Cupcakes

So, I spotted this recipe for Spiced Rum Cupcakes with Cinnamon Cream Cheese Frosting the other day and since I couldn’t find anyone close that would bake them for me, I decided I’d have to bake them myself and headed to the store for the ingredients. It wasn’t a hard recipe to put together – even for someone that doesn’t do a ton of baking and well, they were REALLY good. So good in fact that I may bring them to a holiday party this year – IF I can make another batch and not eat them all before we get there! Thanks Baking Serendipity for the recipe!

Spiced Rum Cupcakes
Spiced Rum Cupcakes with Cinnamon Cream Cheese Frosting

recipe adapted from Cupcake Project

1 1/2 cups flour
1 tsp cinnamon
1 tsp pumpkin pie spice
1/2 tsp nutmeg
1 tsp baking soda
1/2 tsp salt
1 1/2 cups sugar
3/4 cup canned pumpkin
2 eggs
1/2 cup canola oil
1/4 cup spiced rum

In a large mixing bowl, combine flour, spices, baking soda, salt and sugar. Stir to combine. In a separate, smaller bowl, whisk pumpkin eggs, canola oil and rum. Pour wet ingredients into dry and stir just until combined. Spoon batter into greased muffin tin. (You’ll fill each cup a solid 3/4 of the way full to make 12 cupcakes.) Bake in a preheated 350 degree oven 20-25 minutes. Transfer to a wire rack to let cool completely before frosting.

Cinnamon Cream Cheese Frosting
recipe from Cupcake Project

8 oz cream cheese
1/4 cup butter
2 cups powdered sugar
1 tsp vanilla
1 1/2 tsp cinnamon

Beat cream cheese and butter until smooth. Add powdered sugar, 1/2 cup at a time, beating well after each addition. Fold in vanilla and cinnamon with last 1/2 cup of powdered sugar. Beat until smooth. Refrigerate any leftover frosting.

5 from 1 reviews
Spiced Rum Cupcakes
 
Author:
Ingredients
  • Cupcakes: 1½ cups flour
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • ½ tsp nutmeg
  • 1 tsp baking soda
  • ½ tsp salt
  • 1½ cups sugar
  • ¾ cup canned pumpkin
  • 2 eggs
  • ½ cup canola oil
  • ¼ cup spiced rum
  • Frosting: 8 oz cream cheese
  • ¼ cup butter
  • 2 cups powdered sugar
  • 1 tsp vanilla
  • 1½ tsp cinnamon
Instructions
  1. Cupcakes: In a large mixing bowl, combine flour, spices, baking soda, salt and sugar. Stir to combine. In a separate, smaller bowl, whisk pumpkin eggs, canola oil and rum. Pour wet ingredients into dry and stir just until combined. Spoon batter into greased muffin tin. (You’ll fill each cup a solid ¾ of the way full to make 12 cupcakes.) Bake in a preheated 350 degree oven 20-25 minutes. Transfer to a wire rack to let cool completely before frosting.
  2. Frosting: Beat cream cheese and butter until smooth. Add powdered sugar, ½ cup at a time, beating well after each addition. Fold in vanilla and cinnamon with last ½ cup of powdered sugar. Beat until smooth. Refrigerate any leftover frosting.

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Comments

  1. … these sound “yummilicious”!
    … i’ve been experimenting w/ different rum cupcake recipes ~ cannot wait to try this one! :)

  2. Going to try to make these for the pumpkin carving party. How many dose this recipe make?

  3. Oh-Em-Gee! I can’t wait to try these! These sound awesome! Thanks for sharing!

  4. since i can’t eat dairy or eggs, i’m going to try to make it using canola oil. Definitely will leave in the rum

  5. Baked this tonight and they were awesome!!!!