Rum Cake Cupcakes with Caramel Rum Frosting

These Cupcakes are dedicated to my [Future] Husband (& his Co-Workers)!

Exactly One Year from Today, we will become a Married Couple! Here’s to a lifetime of happiness, and what better to celebrate this”One Year Negative Anniversary” (our Nega-Versary) than Cupcakes (spiked with rum)?

Rich (a MBA Marketing Student at Lehigh and Amazing Wedding Photographer who also works for Continental) constantly brags about me and my blog (good thing I am marrying my biggest fan!). Within a week or two at his new job, everyone seemed to know about my blog. I know the way to Rich’s heart was through his stomach. We figured he could continue working his way into his co-worker’s hearts through their stomachs and some food as well, since they had all heard about Teacher-Chef!

One of Rich’s favorite Cakes is a Rum Cake (recipe from a former co-worker of his) and I have not quite perfected that recipe yet, BUT he said that was the type cupcake he wanted to share with his new co-workers. I didn’t follow the recipe from that cake though and just invented something new. The results were delicious and the reaction from his co-workers was perfect. These gets an all around thumbs-up (and next time I’ll work on perfecting Rich’s favorite Rum Cake).

Island Rum Cupcakes with Dark Rum Frosting

Rum Cake Cupcakes with Caramel Rum Frosting
Prep time
Cook time
Total time
Serves: 12
  • 1⅓ cups all-purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • ½ cup sugar
  • ¾ cup sweetened condensed milk
  • 1 Tablespoon dark rum
  • 3 eggs
  • ½ cup sugar
  • ¼ cup water
  • ¾ cup dark rum
  • ½ cup (1 stick) unsalted butter
  • 2 Tbs dark rum
  • 2 1⁄3 cups confectioners’ sugar
  • 1 Tbs Caramel (like the Ice Cream topping or you can follow the directions for Burnt Sugar
  1. Preheat the Oven to 325F. Prepare your cupcake pans with your papers.
  2. Combine the flour, baking powder, and salt then set aside. In the bowl of your mixer: beat the butter and sugar until fluffy. Add the condensed milk and the rum. Slowly stir in the flour mixture until blended. Beat in the eggs one at a time until combined.
  3. Transfer the batter to the prepared pans and bake for about 15 – 20 minutes, until a knife inserted in the center comes out clean. Leave the cakes in the pans to cool about halfway and then allow them to finish cooling on a cooling rack.
  4. While the cupcakes are cooling, combine the sugar and water in a saucepan over medium-high heat and cook, stirring, until the sugar is dissolved. Remove the syrup from the heat and let cool for about 5 minutes. Stir in the rum and use immediately, while still warm. Pour rum syrup over the cakes. Make sure they are totally covered and it sets into the cupcakes, but do not allow the cakes to have messy rum syrup over the outside of cupcakes. Let the cupcakes set for a bit before frosting
  5. Put the butter in your bowl of your mixer. Mix until light and creamy. Slowly add about half the Sugar, a little at a time. The frosting should get light and fluffy. Add in your rum and continue to mix then slowly add the rest of the sugar. Carefully add in some caramel. Taste and adjust your ingredients as needed and make sure you have the consistency of frosting which you best like to work with.
  6. * NOTE – to make this Child-Friendly omit the Rum in the Frosting (add milk or another liquid) and just skip the glaze on top of the Cupcake and just go straight to frosting


cake recipe adapted from Sweetapolita‘s Mini Bundt Pan Island Rum Cakes and frosting adapted/thickened from Indulge Bakery‘ s Rum Glaze


And I leave you with this, Today’s Question of the Day… What are you famous for that others brag about on your behalf?


Rum Cake Cupcakes with Caramel Rum Frosting — 36 Comments

    • we are pretty excited (we were just saying today… 1 year till really awesome vacation time!)

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  4. Are these mini cupcakes? Or do they just look that way?
    Also, has anyone tried this with a spiced rum?

  5. I’m sure you can – but thought I should ask – can you use light rum instead? Trying to keep the cake white(ish). Thanks!!!

    • I think that would be perfectly fine! The cake still was pretty white, but would be even more whiter (if that is even correct grammar) with a light rum!

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  7. You have pictured Buttershots schnapps, did you use that in this recipe and if so where?

  8. Also if you didn’t use the Buttershots where would you use them if you were going to?

    • I didn’t use the Buttershots (my Fiance thought I did when he took the photos without reading the recipe!) I would use it instead of the rum to drizzle over the baked cupcakes, as well as mixing 50-50 with the rum into the frosting. YUM… I think I want to make these again now!

  9. the recipe says serves 12, was that referring to 12 regular sized cupcakes, or 12 mini cupcakes?

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  12. I’m sorry, but this is really confusing. What ingerdients go to the cupcake, frosting and syrup. I really want to make this but you wrote this out very confusing.

    • Sorry that you found this so confusing, I added some dividing comments to the recipe to try to make it easier.

      CUPCAKE: flour, baking powder, salt, 1 cup unsalted butter, 1/2 cup sugar, sweetened condensed milk, 1 Tablespoon dark rum, 3 eggs
      GLAZE:1/2 cup sugar, 1/4 cup water, 3/4 cup dark rum
      FROSTING: 1/2 cup unsalted butter, 2 Tablespoons dark rum, 2 1⁄3 cups confectioners’ sugar, 1 Tbs Caramel

      ALSO – Hubby wants me to mention that he thinks the addition of Buttershots to the recipe would make it even better (replace 1/2 to all of the rum in the Glaze with the Buttershots
      … let me know what you think after you make them!!

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  16. How much of the syrup are you suppose to use? I didn’t want them to be soggy, so I had a lot of it left over. Just hated wasting so much rum.

    • Andy – I had a lot left over, my husband loves to “dunk” his cakes so we used some for that – it can also be set in the fridge and poured over a pound cake or used in a mixed drink as well! Don’t throw it out for sure though, I agree!!

  17. Hi there, I need to make these cupcakes for this Saturday (9/8/2014)…hopefully you can reply to me soon!

    Can I omit the condense milk? Do I need to replace it with something else or increase the sugar measurement?

    Sounds yummy! Many thanks 🙂

    • To replace the sweetened condensed milk you could make this: 2 eggs + 1 cup brown sugar + 2 Tbsp flour + 1/2 tsp baking powder + 1/4 tsp salt and then measure out the right amount that you need from there!

      OR use Cream of Coconut (sold in cans)

      OR 3 cups Soy/Rice Milk + ½ cup White Sugar + splash Vanilla Extract + salt and add milk and the sugar to a saucepan. Cook over medium-low heat, stirring constantly, until volume is reduced to 1 cup. Add a few drops of vanilla to taste, and a pinch of salt. Cool before using & stored in the refrigerator

      …. I hope that helps. Long story short – at least make sure that reduce down some milk and sugar (like the last option). Let me know what you try and how it works out for you!

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  20. I don’t have any caramel for the frosting is there anything else I can use to replace it?