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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 7 votes
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Course: Dessert


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


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