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Horchata Cupcakes with Cinnamon Buttercream

These fluffy Horchata Cupcakes, flecked with vanilla bean, are filled and topped with a boozy whiskey buttercream that's sure to please all the cinnamon lovers in your life!

Yields 12     adjust servings

Preparation 20m Cook Time 17m Total Time

Ingredients

    Horchata Cupcakes

    • 1 1/4 cups all-purpose flour
    • 1 teaspoon baking powder
    • Pinch kosher salt
    • 6 tablespoons unsalted butter, softened
    • 3/4 cup granulated sugar
    • 1 large egg
    • 1/2 teaspoon vanilla extract
    • 1/2 cup + 2 tablespoons whole milk
    • 2 teaspoons Horchata

    Cinnamon Buttercream

    • 3/4 cup unsalted butter, softened
    • 3-4 cups powdered sugar
    • 1 teaspoon vanilla extract
    • 3 tablespoons Horchata
    • 3 tablespoons Fireball Whiskey
    • Pinch kosher salt
    • Cinnamon sugar, for garnish
    • Dragee sprinkles, for garnish

    Instructions

    Horchata Cupcakes:

    1. Preheat oven to 400 degrees F. Line a standard cupcake pans with 10-12 liners and set aside.
    2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
    3. In the bowl of a stand mixer, cream butter and sugar 3 minutes until light and fluffy. Add eggs and vanilla, mixing until blended well. 
    4. Add the milk/horchata and flour mixture in alternate additions, beginning and ending with flour. Mix until just combined - don't overmix.
    5. Fill the cupcake liners 3/4 of the way full, and bake for 5 minutes at 400 degrees, then reduce heat to 350 and bake an additional 10-12 minutes, until a toothpick inserted in the center comes out clean.
    6. Remove from oven and allow to cool in pan for 5 minutes, then move to cooling rack. When cool, use a cupcake corer or small knife to make a well in the center of each cupcake.

    Cinnamon Buttercream:

    1. While cupcakes are baking, make buttercream. In a KitchenAid stand mixer fitted with a whip attachment (or with a hand mixer), add butter and sift 2 cups of powdered sugar over it. Beat on low to combine, then increase speed to high for 3-4 minutes to blend.
    2. Add vanilla, Horchata, Fireball, and salt, and blend on low until incorporated. Taste and add 1-2 more cups powdered sugar as necessary to reach desired flavor and consistency.
    3. Once incorporated, increase speed to high and whip for 3-4 minutes until fluffy.
    4. Spoon into a piping bag and fill each cooled cupcake with frosting, then top with desired amount.
    5. Garnish with dragee sprinkles and cinnamon sugar. Serve and enjoy!

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