1 box of vanilla cake mix
1/2 c. of vegetable oil
1 1/3 c. Rumchata, divided
1 c. (2 sticks) of butter, softened
4 c. powdered sugar, divided
1 teaspoon pure vanilla extract
1/4 tsp. cinnamon, and more for the garnish.
Preheat the oven to 350° and line 2 muffin tins with 16 muffin liners. In a large bowl, mix cake mix, vegetable oil, eggs and a cup of Rumchata until smooth. Bake until a toothpick with a minimum of crumbs comes out, about 25 minutes. Allow to cool completely before glazing.
Make the Rumchata glaze: In a large bowl, combine the butter, 2 cups of powdered sugar, vanilla, cinnamon, salt, and the rest ⅓ cup of Rumchata. Using a hand blender, beat until smooth. Add remaining 2 cups powdered sugar and beat until light and fluffy.
Put the icing on the cooled cupcakes and garnish with more cinnamon and a decorative straw.