Horchata Cupcakes
Infused with the warm, comforting flavors of the classic Mexican drink, these Horchata Cupcakes are a must-try treat for dessert lovers. Made with creamy horchata and a touch of fragrant cinnamon, these cupcakes are perfectly moist, fluffy, and irresistibly spiced. A luscious cream cheese frosting—lightened with a splash of horchata—tops off these sweet creations, making every bite rich and indulgent. Whether you’re baking for a festive celebration or simply indulging your sweet tooth, these easy-to-make cupcakes are sure to become a favorite. Garnish with a sprinkle of cinnamon or a dainty cinnamon stick for a bakery-worthy presentation that delights the eye as much as the palate. Perfect for Cinco de Mayo, birthdays, or any cozy gathering, these Horchata Cupcakes combine a unique cultural twist with classic homemade charm.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsalted butter
- 1.5 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 2 large eggs
- 0.75 cup horchata
- 1 teaspoon vanilla extract
- 2.5 cups powdered sugar
- 8 ounces cream cheese
- 1 cinnamon stick (for garnish, optional)
- 0.5 teaspoons ground cinnamon (for garnish, optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar together using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter-sugar mixture, mixing until fully incorporated. Add the vanilla extract and beat until combined.
Gradually add the dry ingredients to the wet ingredients, alternating with the horchata. Begin and end with the dry ingredients, mixing until just combined. Do not overmix.
Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
While the cupcakes cool, prepare the frosting. In a large bowl, beat the cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating on low speed until combined. Add the vanilla extract and 2 tablespoons of horchata, and beat until the frosting is light and fluffy.
Once the cupcakes are completely cool, frost them using a piping bag or an offset spatula.
Optionally, sprinkle a little ground cinnamon on top of the frosting or garnish with small pieces of cinnamon stick for an extra touch.
Serve and enjoy your Horchata Cupcakes!
Nutrition Facts
Calories |
4129 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.7 g | 177% | |
| Saturated Fat | 77.3 g | 386% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 725 mg | 242% | |
| Sodium | 2144 mg | 93% | |
| Total Carbohydrate | 696.9 g | 253% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 518.4 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 405 mg | 31% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 722 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
