Boozy Treat Part II: Vanilla Rum Cupcakes

I recently posted these Rum & Coke cupcakes and loved them so much I decided to try making a vanilla version and boy am I glad that I did! These turned out SO delicious. I tend to be a bit of a terrible baker (lots of things don’t end up making this blog, trust me) and I don’t know if it was all the taste testing with the rum or if I’ve simply found my calling, but these boozy cupcakes are one of my new favorites.

Vanilla Rum Cupcakes:

2 cups flour
1 1/4 cup sugar
1/2 cup butter (1 stick) – room temperature
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs
1 cup milk
1/4 + 2 Tbsp. dark spiced rum
1 tsp. vanilla

Vanilla Rum Frosting:

1 stick of butter – room temperature
2 cups powdered sugar
1 1/2 tsp. vanilla
2 Tbsp. rum

Pre-heat your oven to 350-degrees.

First, whisk your flour, baking powder, baking soda and salt together in a bowl.

In a separate bowl, or mixer, add your butter and sugar and beat until light and fluffy.

Next, to your sugar mixture, add both of your eggs, mixing on low speed until smooth and combined.

To the egg mixture, add your milk, rum and vanilla.

Slowly start to add your dry ingredients about 1/3 at a time. Mix with a spoon until all combined and you have a smooth batter.

Pour into cupcake liners in a muffin tin about 3/4 of the way full.

Bake for 13-16 minutes (mine took an exact 16 each batch) and then take them out and allow them to cool completely.

For the frosting

Add 1 stick of butter and your vanilla to your mixer and beat until smooth. Then, slowly add 1 cup of your powdered sugar. Next, mix in your rum then the rest of your powdered sugar. Beat on a pretty high setting until everything is all fluffy and delicious. If it feels too wet, add a bit more powdered sugar. If it’s a little dry, add very small drops of milk until it’s just right.

I also sprinkled the top of mine with a little cinnamon.