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!
Prep Time 35 minutes
Cook Time 18 minutes
Cooling Time 45 minutes
Total Time 53 minutes
- 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
- 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
Preheat oven to 400 degrees F. Line a standard cupcake pans with 10-12 liners and set aside.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
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.
Add the milk/horchata and flour mixture in alternate additions, beginning and ending with flour. Mix until just combined - don't overmix.
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.
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.
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.
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.
Once incorporated, increase speed to high and whip for 3-4 minutes until fluffy.
Spoon into a piping bag and fill each cooled cupcake with frosting, then top with desired amount.
Garnish with dragee sprinkles and cinnamon sugar. Serve and enjoy!
Calories: 389kcal | Carbohydrates: 53g | Protein: 2g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 60mg | Sodium: 14mg | Potassium: 69mg | Sugar: 42g | Vitamin A: 565IU | Calcium: 35mg | Iron: 0.7mg