These Hot Buttered Rum Cupcakes are sure to bring a taste of this classic cocktail to any celebration. Tender cupcakes topped with sweet rum frosting, and a buttery caramel sauce give these amazing cupcakes their sweet taste.
Why You’ll Love This Recipe
- These cupcakes are a great way to give your holiday baking an extra special touch.
- Plus, the rum frosting is light and fluffy, while the buttery caramel sauce adds a rich flavor that ties everything together.
- And they are perfect for any occasion, these Hot Buttered Rum Cupcakes will be sure to impress!
Ingredients
To make these delicious and rich cupcakes you will need some simple ingredients. But don’t worry most of these ingredients are commonly found in your pantry already so you don’t have to track down expensive ingredients.
Highlighted ingredients are ones I used for this recipe, it’s only a suggestion. 
- butter
- eggs
- heavy cream
- Brown sugar
- granulated sugar
- vanilla extract, (my favorite vanilla extract)
- dark rum
- water
- flour
- cinnamon
- nutmeg
- salt
- baking powder
- baking soda
Crumb Topping
- all purpose flour
- butter
- powdered sugar
- rum
Frosting
- butter
- powdered sugar
- cinnamon, (I really like this cinnamon powder)
- vanilla extract, (my favorite vanilla extract)
- heavy cream
- rum mixed with cream
Buttered Rum Caramel
- Kraft Caramels
- butter
- rum
- cornstarch
Equipment
Highlighted items are ones that I used in this recipe and others. It’s only a suggestion. 
You will need a few kitchen tools to help you make this delicious recipe. Gather these tools and get ready to enjoy this sweet treat.
- 24 count muffin tin
- Stand mixer , (Great one that’s reasonably priced) (This is the one I used)or hand held mixer
- Squeeze bottle
- Cupcake liners
- Pastry bag (comes with tips)
- Medium Saucepan
If you love cupcakes you may also enjoy these Tropical Pineapple Cupcakes.
How to Make These Hot Buttered Rum Cupcakes
Making these moist cupcakes takes a little bit of work but they are worth it in the end. When you follow these steps or the ones in the recipe card at the bottom of the post and you will have tasty cupcakes in no time at all.
Step 1: Mix the wet ingredients
In the mixing bowl of a stand mixer,(If you don’t have a stand mixer, you can use a hand held mixer. Just use a large mixing bowl) mix the butter, eggs, cream, sugar, brown sugar, vanilla, Rum, and water, until smooth.
Step 2: Mix the dry ingredients
In a separate bowl, add the flour, cinnamon, nutmeg, salt, baking powder, and baking soda, and mix well. And, then add the flour mixture to the mixing bowl, a little at a time, until all ingredients are mixed together.
Step 3: Fill the cupcake liner
Scrape down the sides of the mixing bowl with a spatula, and mix again until the batter is smooth. And, then line a 24 count, or 2 – 12 count muffin tins with cupcake liners, and fill each liner about 3/4 of the way full with the batter.
Step 4: Make the crumb topping
Mix the flour and sugar together in a small bowl and sprinkle the Rum on the flour mixture. Add the butter, and cut the butter into the flour like you were making pie dough, when small crumbs form, sprinkle the topping on top of each of the cupcakes.
Step 5: Bake the cupcakes
Place the cupcakes in a 350 degree oven for 15 – 20 minutes, or until a toothpick inserted in the center comes out clean. Remove the cupcake from the oven to a wire rack to cool.
Step 6: Start the frosting
While the cupcakes are cooling, place the butter, vanilla, and cream/rum mixture in the mixing bowl, and blend until smooth and well blended.
Step 7: Finish making the frosting
Mix the cinnamon with the powdered sugar, and add the powdered sugar to the mixing bowl in small amounts, blending after each addition, until all ingredients are added and blended together. And, then mix until the frosting is smooth and creamy.
Step 8: Chill the frosting
Place the frosting in the refrigerator to chill while you make the caramel sauce.
Step 9: Make the buttered rum caramel
In a heavy saucepan, melt the caramels just until they’re melted. And then, add butter, and stir to melt.
Step 10: Thicken the sauce
And, then add the Rum to the cornstarch, and stir to blend. Over medium heat, add the cornstarch/rum mixture to the caramels, and stir until it begins to thicken.
Step 11: Cool the caramel sauce
Remove the Caramel mixture, cool a little, and pour it into a squeeze bottle. Set aside to cool.
Step 12: Frost the cupcakes
Once the cupcakes are completely cooled, place the frosting in a pastry bag with a large fluted tip, and pipe the Frosting onto the cupcakes, swirling around and leaving a place to add the Caramel Rum.
Step 13: Top the cupcakes with caramel
When all cupcakes have been frosted, make sure the caramel in the squeeze bottle is cool, and squeeze a generous amount in the middle of each cupcake. Serve and Enjoy!
Storage
Store leftover cupcakes in an airtight container in the fridge for up to five days.
What to Serve With Hot Buttered Rum Cupcakes
The best thing about this recipe is that you can serve it with whatever your heart desires. I like to serve them with a simple meal like this Slow Cooker Beef Manhattan recipe.
Pro Tips
Here are a few tips that you can use to ensure that these cupcakes turn out perfectly every time that you make them.
- Make sure that all ingredients are at room temperature before you start. This helps make sure that everything is mixed together properly.
- To get the perfect swirl of frosting, make sure your pastry bag and tip are cold. Cold buttercream will help you achieve those beautiful cupcakes!
- If your caramel sauce is too thick to squeeze easily out of the bottle, add a few drops of warm water to thin it out.
- To keep your cupcakes from getting soggy, make sure that you store them in an airtight container. This will help ensure that they stay fresh and delicious for several days.
- Be careful to not overmix your cupcake batter as this can cause your cupcakes to be dense and dry.
- Make sure to buy high-quality ingredients like good quality butter, sugar, and flour for the best results.
FAQs
Do you have questions about these delicious buttered rum cupcakes? Here are the answers to the most commonly asked questions for this recipe.
Can I make these cupcakes ahead?
Yes, you can make them up to two hours in advance. However, make sure that you store them in an airtight container.
What is the secret to super moist cupcakes?
The secret is to not overmix the batter and then add a bit of moisture with either a glaze or frosting.
Can you freeze boozy cupcakes?
Yes, you can freeze them for up to two months. However, make sure that they are completely cooled and stored in an airtight container to keep them fresh.
More Delicious Cupcake Recipes You May Enjoy
Hot Buttered Rum Cupcakes
These Hot Buttered Rum Cupcakes are tender, flavorful, and topped with a rum frosting and sweet caramel sauce. The perfect dessert.
Ingredients
- 1/2 cup butter softened
- 2 eggs
- 1 cup heavy cream
- 1 cup Brown sugar
- 1/2 cup sugar
- 1 teaspoon Vanilla
- 1/2 cup dark Rum
- 1/4 cup water
- 3 cups flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
CRUMB TOPPING:
- 2 cups flour
- 1/4 cup butter
- 1 cup powdered sugar
- 1 Tablespoon rum
Frosting
- 1 cup butter softened not melted
- 3 cups powdered sugar
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla
- 1/4 cup heavy cream with 1 Tablespoon of Rum mixed with the cream
- 1 tablespoon rum mixed with the heavy cream
Buttered Rum Caramel
- 11 ounces Caramels I used Kraft Squares
- 2 Tablespoons butter
- 2 Tablespoons Rum
- 1 Tablespoon corn starch
Instructions
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In the mixing bowl of a stand mixer, mix the butter, eggs, cream, sugar, brown sugar, vanilla, Rum, and water, until smooth.
-
In a separate bowl, add the flour, cinnamon, nutmeg, salt, baking powder, and baking soda, and mix well.
-
Add the flour mixture to the mixing bowl, a little at a time, until all ingredients are mixed together.
-
Scrape down the sides of the mixing bowl with a spatula, and mix again until the batter is smooth.
-
Line a 24 count, or 2 – 12 count muffin tins with cupcake liners, and fill each liner about 3/4 of the way full with the batter.
In another bowl, make the crumb topping;
-
Mix the flour and sugar together, and sprinkle the Rum on the flour mixture.
-
Add the butter, and cut the butter into the flour like you were making pie dough, when small crumbs form, sprinkle the topping on top of each of the cupcakes.
-
Place the cupcakes in a 350 degree oven for 15 – 20 minutes, or until a toothpick inserted in the center comes out clean. Remove the cupcake from the oven to a wire rack to cool.
Make the Frosting;
-
While the cupcakes are cooling, place the butter, vanilla, and cream/rum mixture in the mixing bowl, and blend until smooth and well blended.
-
Mix the cinnamon with the powdered sugar, and add the powdered sugar to the mixing bowl in small amounts, blending after each addition, until all ingredients are added and blended together.
-
Mix until the frosting is smooth and creamy.
-
Place the frosting in the refrigerator to chill.
Make the Buttered Rum Caramel:
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In a heavy sauce pan, melt the caramels just until they’re melted, and you can stir them.
-
Add the butter, and stir to melt.
-
Add the Rum to the corn starch, and stir to blend.
-
Over medium heat, add the cornstarch/rum mixture to the caramels, and stir until it begins to thicken.
-
Remove the Caramel mixture, cool a little, and pour it into a squeeze bottle.
-
Set aside to cool.
-
When the cupcakes are completely cooled, place the frosting in a pastry bag with a large fluted tip, and pipe the Frosting onto the cupcakes, swirling around and leaving a place to add the Caramel Rum.
-
When all cupcakes have been frosted, make sure the caramel in the squeeze bottle is cool, and squeeze a generous amount in the middle of each cupcake.
-
Serve and Enjoy!
Recipe Notes
If not serving immediately, place the cupcakes in an airtight container in a single layer, and refrigerate until time to serve. Cupcakes may be kept refrigerated for up to 5 days.
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