Pour all ingredients for the Coquito Mix in a blender, mix and refrigerate for at least an hour.
Preheat oven to 350 degrees
Whisk flour, baking power and salt
Cream butter with electric mixer until softened (about 30 seconds)
Add sugar and vanilla, beat until fluffy, scraping down side if needed.
Beat in eggs one at a time.
Alternate flour mixture and Coquito mix and continue beating with mixer on medium low speed.
Pour into 12 cupcake liners.
Bake for 14 to 18 minutes depending on oven.
Cool cupcakes and poke a few holes and spoon a little extra rum to soak in to each one.
Make frosting while cupcakes are cooling down
Once cupcakes are completely cooled, Top the cupcakes with rum butter cream frosting1. Pour all ingredients for the Coquito Mix in a blender, mix and refrigerate for at least an hour.