Any Horchata lovers out there? I prefer it from Sol De Mexico, one of our local Mexican restaurants here in Muk town. There is just something about the sweet cinnamon flavor that is super refreshing. So it was time I added it to my divine horchata cupcakes with horchata buttercream frosting.
A super moist cinnamon horchata infused cupcake frosted with a horchata flavored buttercream. Each bite will make you think you are actually drinking the creamy spiced rice milk. These cupcakes are simple, dreamy, and take no time at all!
Making these cupcakes come to life has been awhile in the making. So this past weekend when we ordered take out from Sol, I ordered some Horchata and thought I NEED to add this to a dessert blog. This creamy spiced rice drink has such a wonderful flavor that it would be an injustice if I didn't add it in any of my desserts. So enjoy!
Ingredients
- All-purpose flour
- Granulated sugar
- Unsalted butter
- Vanilla extract
- Sour cream
- Egg whites
- Cinnamon
- Horchata
- Confectioner's sugar
Why you will love these cupcakes!
- Simple to make
- Super moist
- Can be served at any party or special occasion
- Full of the cinnamon horchata flavor
Step by step instructions
Preheat oven to 350 degrees F. Line a standard cupcake tin with liners and set aside.
In a medium mixing bowl, whisk together the all-purpose flour, baking soda and powder, salt and ground cinnamon. Set aside.
In another large mixing bowl and with a hand mixer on medium, cream together the butter until light and fluffy. Add in the granulated sugar and mix until completely combined.
Beat in egg whites and blend until mixture becomes very fluffy. Add in the vanilla and sour cream and mix until completely incorporated. Pour in dry ingredients and mix until just combined. Don't over mix.
Add in horchata and slowly mix to combine. Add batter to cupcakes liners and fill until ¾ full. Bake for 15-17 minutes or until toothpick inserted into the center comes out clean. Cool completely before frosting.
In a stand mixer fitted with a paddle attachment, cream the unsalted butter until light and fluffy. Add in the confectioner's sugar slowly, vanilla extract, cinnamon, and horchata. Mix until desired consistency has been reached. Pipe cooled cupcakes and sprinkle with additional cinnamon.
Variations and substitutions
- Substitute cake flour for all purpose flour
- Substitute full fat yogurt for sour cream
- Make your own horchata or buy from your local Mexican restaurant if you don't want the store bought version
- Make into a 8 inch or 9 inch cake or mini cupcakes
- Add in cream cheese to make a cream cheese horchata frosting
- Add in cocoa to make chocolate horchata cupcakes
FAQ's
You store frosted cupcakes in an airtight container at room temperature for 3-5 days.
Horchata cupcakes with horchata buttercream frosting
Equipment
- 1 Electric mixer
- 1 Stand mixer fitted with paddle attachment
- 2 Standard cupcake tins
- Cupcake liners
- Measuring cups and spoons
- mixing bowls and spoons
- spatula
Ingredients
Horchata cupcakes
- 2½ cups all-purpose flour
- 1¾ cups granulated sugar
- 1 cup unsalted butter room temperature
- 4 large egg whites
- 2 teaspoon vanilla extract
- ¾ cup sour cream
- 1½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1⅓ cup horchata
Horchata buttercream frosting
- 1 cup unsalted butter room temperature
- 4½ cups confectioner's sugar
- 1 teaspoon vanilla extract
- pinch of salt
- 1 teaspoon ground cinnamon more for sprinkling on top
- 3 tablespoon horchata
Instructions
Horchata cupcakes
- Preheat oven to 350° F. Line two standard cupcake tins with liners. Set aside.
- In a medium sized mixing bowl, whisk together the flour, baking powder and salt, salt, and cinnamon. Set aside.
- In another large mixing bowl with a hand mixer on medium, cream together the butter until smooth. Add in granulated sugar and mix until light and fluffy. Next, add in egg whites and beat until mixture is fluffy.
- Mix in the sour cream and vanilla extract until completely incorporated. Reduce speed to low and mix in the dry ingredients until just combined. Don't overmix. Add in the horchata and mix until combined.
- Transfer batter to prepared cupcake liners and fill until they are ¾ of the way full. Bake for 15-17 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
Horchata buttercream frosting
- In a mixing bowl of a stand mixer fitted with a paddle attachment, cream the butter until light and fluffy. Slowly, pour in the confectioner's sugar until combined. Add in the vanilla extract, salt, cinnamon, and horchata and mix until desired consistency is reached.
- Pipe frosting on cooled cupcakes and sprinkle with cinnamon if desired. Serve and enjoy.
Notes
- Store frosted cupcakes in an airtight container at room temperature for 3-5 days.
Nutrition
Flavorful cupcake recipes
- Maple bacon cupcakes with cake mix
- Amazing Ferrero Rocher cupcakes
- The best vegan funfetti cupcakes
- Lucky charms ice cream cupcakes
Fun fact of the day!
Cotton candy was invented by a dentist in 1897.
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