1/2 cup butter (1 stick at room temp)

1 1/2 cups sugar

2 cups flour

2 tsp baking powder

1/2 tsp salt

1 cup Rum Chata

1 tsp vanilla extract

1 tsp cinnamon

4 egg whites

Pre heat oven to 350 degrees.  Combine sugar & butter, beat until fluffy.  Mix together flour, baking powder, salt & cinnamon, set aside.  Mix Rum Chata and vanilla, set aside.  Alternating, add the flour mixture & Rum Chata mixture into the butter & sugar.  Start and end with flour mixture.    In clean bow, beat egg whites until soft peaks form.  Fold egg whites into batter (be very gentle while doing this part, if you mix to vigorously, your cupcakes may fall in the center).  Fill cupcake cups, bake 20 minutes.

Rum Chata Frosting

12 oz cream cheese at room temp

1/2 cup butter

1/2 tsp vanilla

5 tbsp Rum Chata

2 lbs confectioners’ sugar

beat butter & cream cheese until smooth, add vanilla, slowly add sugar, mix in Rum Chata (use more or less based on desired consistency of frosting)