Horchata Cupcakes

by Jennifer Wieland
Horchata Cupcake

I am having some family come over for a visit today. Knowing this I decided yesterday to go Mexican with the food selection. I spent yesterday making tamales all day along with salsa. I am also making tacos today and this morning decided to make some horchata cupcakes for dessert.

For those of you unfamiliar with horchata, it is a Mexican drink made of rice, cinnamon, almonds (in some cases) and water or milk. It is super yummy and I luckily live in an area where I can buy it bottled in different flavors at the grocery store. If you live in an area that does not have that convenience though there are recipes online to make it.

Horchata Cupcake

Horchata Cupcakes

Horchata Cupcakes
makes 24 cupcakes

1/2 c. salted butter, softened

1 1/2 c. sugar

3 large eggs

2 c. all-purpose flour

2 tsp. baking powder

1 tsp. cinnamon

1 c. horchata

3/4 tsp. vanilla extract

1/4 tsp. almond extract

Preheat oven to 350° and line the cupcake pans with liners.

Cream the butter in the bowl of a stand mixer fitted with the paddle attachment. Add the sugar and beat on medium-high until light and fluffy, about 2-3 minutes. Mix in the eggs and beat on medium until smooth. Sift the flour, baking powder and cinnamon together. Measure out the horchata and add the vanilla and almond extracts to it and stir. You will add the flour mix and horchata mix alternating between the two, starting and ending with the flour mix. Mix each additional until completely blended in. Once all is added beat on medium for 1-2 minutes.

Scoop batter into lined pans and bake for 18-20 minutes. Remove and cool in the pans for 5 minutes and then transfer to a wire rack to continue cooling. Frost and dust with cinnamon or cinnamon-sugar.

Horchata Frosting

1 c. butter, softened

1/2 tsp. vanilla extract

1/4 tsp. almond extract

4 c. powdered sugar, sifted

1/2 c. horchata

cinnamon or cinnamon-sugar for dusting

In the bowl of a stand mixer fitted with the paddle attachment cream the butter, vanilla and almond extracts on medium-high for 2-3 minutes. Add in the powdered sugar and stir on low. If it is not incorporating well add 1/4 of the horchata and continue to mix until combined. Add the remaining horchata and mix until combined. Turn the mixer up to high and beat for 3-5 minutes until fluffy.

Use to frost cake or cupcakes and then dust with cinnamon or cinnamon-sugar.


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Jennifer is a mom to 5 boys, 1 girl and 1 husband. Her kids range in age from 8-24 so things are always crazy with everything from school life, to autism and to college and beyond. She tries to bake, craft, travel and blog her way through all of the chaos and craziness that life, her kids and her husband throw her way.

One Response to “Horchata Cupcakes”

  1. 1

    I love horchata. Thank you for sharing this recipe.

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