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Horchata Cupcakes with Cinnamon Cream Cheese Frosting

Horchata Cupcakes with Cinnamon Cream Frosting

Alex Carter
These moist, aromatic horchata-inspired cupcakes are infused with cinnamon and rice milk flavors, topped with a luscious cinnamon cream frosting. A unique twist on a classic Mexican drink, perfect for celebrations or a sweet treat.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 12 servings
Calories 320 kcal

Ingredients
  

Ingredients

  • 1.5 cups all-purpose flour sifted
  • 1 cup granulated sugar
  • 1.5 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
  • 0.5 cup vegetable oil
  • 0.75 cup rice milk or horchata drink
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 0.5 cup unsalted butter softened, for frosting
  • 2 cups powdered sugar for frosting
  • 1 tsp ground cinnamon for frosting

Notes

Storage: Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Make-ahead: Bake cupcakes a day ahead and frost just before serving. Variations: Substitute rice milk with almond milk or add a pinch of nutmeg for extra warmth. Serving suggestion: Pair with a glass of horchata for a themed dessert experience.