Horchata Cupcakes with Cinnamon Frosting

If you like cupcakes and you like horchata, buckle up. These horchata cupcakes with cinnamon frosting are soft, fluffy, and delicious. They are an instant staple in every house. For sure.

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Confession: I’m a fan of horchata. While some people dislike the smell or taste of cinnamon, I find it relaxing and soothing. And that’s probably why I like horchata so much. Now that it’s summer, I see lots of shops selling ube horchata. But today is not about ube. It’s cupcakes. Horchata cupcakes with cinnamon frosting that you will beg for more.

What is horchata

Horchata is a refreshing Mexican beverage made with rice milk, cinnamon and vanilla. It goes perfectly with tacos or any Mexican food.

The ingredients

Please don’t tell anyone I cheat a bit by using a cake mix for this horchata dessert recipe. But trust me, it’s worth every bite!

• Cake mix and use vanilla flavor
• Milk, whipping cream. I use whole milk in this recipe
• Butter and you will need unsalted sweet cream butter
• Horchata, vanilla extract for the cake and frosting
• Cinnamon for the cake and frosting
• Sugar for frosting
• Optional: tortillas for garnish

How to make horchata cupcakes with cake mix

• Preheat the oven to 350F and line a cupcake pan with cupcake liners
• Using a mixer, beat the cake mix, milk, eggs, butter, horchata, and ground cinnamon on low speed until combined
• Scoop batter into the cupcake liners, about 3/4 full. Bake in the oven for 21 minutes. Allow them to cool completely
• Mix 3/4 cup sugar and 1 tablespoon of cinnamon in a small bowl
• Using a small pan, fill it with oil until the bottom is completely covered. Use this to deep fry the corn tortillas. Once the oil is hot, deep fry the tortilla triangles until they turn a light golden color. Remove and place on a paper towel and pat dry the oil
• Coat the triangles in a cinnamon-sugar mixture. Set aside
• Scoop the frosting into the piping bag and pipe a ring of frosting around the edge of the cupcake, Coat the frosting in the cinnamon-sugar mixture
• Pipe a dollop of frosting into the center and place the cinnamon-sugar tortilla chip and mini pipette into the frosting

Kitchen tools

Aside from cupcake liners and mixer, you will need piping bag and and mini pipette.

Storing horchata cupcakes with cinnamon frosting

You can store cupcakes in a container at room temperature for 1-2 days. Don’t store them in the fridge or they will get dry.

That’s it! Horchata cupcakes with cinnamon frosting. Any horchata fan will looove these cupcakes. They make a good addition to your afternoon tea or any gatherings!

Horchata Cupcakes with Cinnamon Frosting

If you like cupcakes and you like horchata, buckle up. These horchata cupcakes with cinnamon frosting are soft, fluffy, and delicious. They are an instant staple in every house. For sure.

5 from 8 votes

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Course: Dessert

Ingredients

Horchata cupcakes

• 1 vanilla cake mix
• 3 large eggs
• 1 cup whole milk
• ½ cup unsalted sweet cream butter softened
• 3 tablespoons Horchata
• 1 tablespoon ground cinnamon

Cinnamon frosting

• 2 cups unsalted sweet cream butter softened
• 4 cups powdered sugar
• 2 teaspoons pure vanilla extract
• 2 tablespoons Horchata
• 2 tablespoons heavy whipping cream
• ¾ cups sugar
• 2 tablespoons ground cinnamon
• 3 corn tortillas cut into triangles

Instructions

Horchata cupcakes

• Preheat the oven to 350F and line a cupcake pan with cupcake liners
• Using a mixer, beat the cake mix, milk, eggs, butter, horchata, and ground cinnamon on low speed until combined
• Scoop batter into the cupcake liners, about 3/4 full. Bake in the oven for 21 minutes. Allow them to cool completely

Fried tortillas

• Mix 3/4 cup sugar and 1 tablespoon of cinnamon in a small bowl
• Using a small pan, fill it with oil until the bottom is completely covered. Use this to deep fry the corn tortillas. Once the oil is hot, deep fry the tortilla triangles until they turn a light golden color. Remove and place on a paper towel and pat dry the oil
• Coat the triangles in a cinnamon-sugar mixture. Set aside

Cinnamon frosting

• Scoop the frosting into the piping bag and pipe a ring of frosting around the edge of the cupcake. Coat the frosting in the cinnamon-sugar mixture
• Pipe a dollop of frosting into the center and place the cinnamon-sugar tortilla chip and mini pipette into the frosting

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