Cinco de Mayo Cupcakes for Two

Betsy pointed out that I haven't made a recipe for boozy cupcakes in awhile.  And she's correct.  John isn't big on sweets and what sweet stuff he does eat, he's pretty particular about.  So if I'm not having a party, there's no one around to eat a whole platter of cupcakes, which seems like such a waste!  I thought the best way to solve this would be to share with you how to make cupcakes for two.  In particular, cupcakes for two with a Cinco de Mayo theme and since I already told you yesterday that I can't stand margaritas, I decided to just use Rumchata to make horchata flavored alcoholic cupcakes.

[At the moment, I'm having issues with getting my photos to save.  Not sure why!  But I'll add a photo if I can ever get it to work.  For now, use your imagination.]

Making cupcakes on a smaller scale is actually super easy, just not as easy as a box mix because you do have to get each ingredient separately.  It's just like making mug cakes, if you're familiar with those.  In general, you take your favorite cupcake recipe and scale it down, and you replace a few of the wet ingredients like milk and vanilla extract with the Rumchata, which works out nicely because it's a creamy consistency and has a lot of flavor.  The flavor of horchata, obviously.  It's really delicious, and even though you just use a small amount for these cupcakes, I can promise you that the rest of the bottle will not go to waste.


3 tablespoons flour
2 tablespoons sugar
1/4 teaspoon baking soda
1/8 teaspoon salt
3 tablespoons Rumchata
1 tablespoon vegetable (or canola) oil

Preheat the oven to 350 degrees.  Place just two liners into your cupcake tin.  Begin by mixing the dry ingredients all together well.  Then whisk in the Rumchata and vegetable oil until just combined.  Divide this batter between the two cups and bake for about 20 minutes, until a toothpick inserted into the center of the cake comes out clean.  Cool completely before adding frosting.


2 tablespoons room temperature unsalted butter
1/2 cup powdered sugar
1/2 to 1 teaspoon Rumchata

Begin by beating the butter with a mixer until smooth.  Add in the powdered sugar and continue to mix until it's well blended.  Slowly add in the Rumchata, starting with 1/2 of a teaspoon and adding from there until you reach the consistency you like - not so thick that it doesn't pipe or spread, not so thin that it melts.  For me, the 1 teaspoon of Rumchata worked out well.  Frost your cupcakes and enjoy!

See, isn't that pretty easy?  Happy Cinco de Mayo!

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