RumChata Banana Cream Cupcakes

Instructions

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1. - Preheat oven to 350°F. Prepare muffin pans with baking cups.
2. - In large bowl, beat cake mix, bananas, RumChata, vegetable oil, eggs and cinnamon with electric mixer on low speed 30 seconds. Scrape down bowl. Increase speed to medium and beat 2 minutes. Divide batter evenly between baking cups, filling about 2/3 full.
3. - Bake 18-20 minutes or until toothpick inserted in center of cupcakes comes out clean. Cool cupcakes in pan on cooling grid 5 minutes. Remove from pan; cool completely on grid.
4. - For icing, beat cream and sugar in a large bowl with electric mixer until soft peaks form. Add piping gel and RumChata; continue to whip until stiff peaks form. Do not overbeat. Pipe or spread icing onto cupcakes. Top with cinnamon, if desired.
5. - For infused cupcakes, cut a small opening in the tip of the Shot Tops Infuser. Place cut opening in RumChata and squeeze to fill. Insert into iced cupcake. When ready to eat, squeeze top of Shot Tops Infuser again to infuse cake with RumChata.