Rum Chata Cupcakes

Cupcakes: Preheat oven to 350. Combine sugar & butter and beat until fluffy. Mix together flour, baking powder, salt, & cinnamon, set aside. Mix the RumChata & vanilla together, set aside. Alternating, add in the flour mixture and RumChata 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 (this will be easiest in an electric mixer). Fold egg whites in to the batter – do not do this in an electric mixer, use a spatula. Fill cupcake liners. Bake for 20 minutes or until cake “bounces back” when touched. Frosting: Combine butter and cream cheese until smooth. Add vanilla. Slowly add confectioners’ sugar Mix in RumChata (use more or less based on the thickness of the frosting. I often find that some days I would use 5 tbsp, some I would use 4). Frost the cupcakes.