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Horchata Cupcakes

Makes 12

Ingredients
Cupcakes:
  • 1/2 cup unsalted butter room temperature
  • 1 cup granulated sugar
  • 2 eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon horchata extract or substitute additional vanilla
  • 1-1/2 cups all-purpose flour
  • 3 tablespoons cornstarch
  • 1-3/4 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 2/3 cup horchata
Frosting:
  • 4 ounces cream cheese softened (use the brick-style cream cheese, not whipped)
  • 1/4 cup unsalted butter room temperature
  • 4 cups confectioners’ sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon horchata extract or substitute vanilla
  • 1 tablespoon horchata
Instructions
Cupcakes:
  1. Preheat oven to 350 degrees (F). Line a cupcake tin with paper liners. Set aside.
  2. In the bowl of a stand mixer, add the butter and sugar together and beat on medium speed until light and creamy, about 3 minutes.
  3. Beat in the eggs, then add the vanilla and horchata extracts. Mix well, scraping down the sides of the bowl as necessary.

  4. In a medium-sized bowl, sift together the flour, baking powder, salt, and cinnamon until well combined.

  5. Alternating the flour with the horchata in 3 additions, stir into the butter and sugar mixture. Avoid overmixing.
  6. Divide between the prepared cupcake tin cups. Bake for 18 to 20 minutes, or until a wooden skewer inserted into the center comes out mostly clean. A few moist crumbs clinging to the skewer are fine.
  7. Remove from the oven and allow to cool for 5 minutes in the cupcake tin then remove to a wire rack to cool completely before frosting.
Frosting:
  1. In the bowl of a stand mixer, beat the cream cheese and butter until completely smooth and creamy on medium speed, about 3 minutes.
  2. Lower the speed and slowly add the confectioners’ sugar. Mix until combined, scraping down the bowl as necessary.
  3. Add the horchata, cinnamon, salt, and horchata extract and beat on medium-high speed until fluffy, 3 to 5 minutes.
  4. Transfer to a piping bag fitted with a large open-star tip. Pipe frosting onto completely cooled cupcakes.
  5. Store in the refrigerator until an hour before serving.
Note:

  1. Horchata is a rice-based drink that is typically made with rice and water, and flavored with cinnamon, sugar, and vanilla.Â