Rum Chata Cupcakes

(Courtesy of lovelifeandcreativethings.wordpress.com)

Ingredients:
1/2 c. (1 stick) butter, room temperature
1 1/2 c. sugar
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 c. Rum Chata
1 tsp. vanilla extract
1 tsp. cinnamon
4 egg whites

Directions:
Preheat oven to 350 degrees. 

Combine sugar and butter.  Beat until fluffy. 

Mix together flour, baking powder, salt and cinnamon; set aside.

Mix the Rum Chata and vanilla together; set aside.

Alternating, add the flour mixture and Rum Chata mixture in to the butter and sugar.  Start and end with the flour mixture.

In a clean mixing bowl, beat egg whites until soft peaks form.  Fold egg whites into the batter- do not do this with an electric mixer, use a spatula.

Fill cupcake liners three quarters full.  Bake for 20 minutes or until cake "bounces back" when touched.

Rum Chata Cream Cheese Frosting:
12 oz. cream cheese, room temperature
1/2 c. butter, room temperature
1/2 tsp. vanilla
4-5 Tbsp. Rum Chata (depending on consistency needed)
1 pkg. (2 lb.) confectioners' sugar

Directions:
Combien butter and cream cheese until smooth.  Add vanilla.  Slowly add confectioners' sugar.  Mix in Rum Chata.  Frost the cupcakes.  Refrigerate cupcakes if not serving right away.

Note~  The frosting recipe makes a lot of frosting.  May want to cut the recipe in half.