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.
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