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Horchata Cupcakes with Horchata Cream Cheese Buttercream

Horchata cupcakes with horchata cream cheese buttercream are tender, cinnamon-spiced vanilla cupcakes baked until a toothpick comes out clean. Finished with a fluffy frosting, a cinnamon-sugar rim dip, and a white chocolate drizzle for a classic Mexican-inspired dessert.
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Prep Time 25 minutes
Cook Time 20 minutes
Rest 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking powder
  • 0.25 tsp salt
  • 1 tsp cinnamon
  • 0.25 tsp ground cloves
Cupcake base
  • 0.5 cup butter, softened
  • 0.5 cup granulated sugar
  • 2 eggs
  • 0.333 cup horchata
  • 0.25 cup Mexican vanilla extract
  • 1 tsp almond extract
Horchata cream cheese buttercream
  • 8 oz cream cheese, softened
  • 0.5 cup butter, softened
  • 2 cup powdered sugar
  • 0.25 cup horchata
  • 0.25 cup cinnamon sugar for rim
White chocolate drizzle
  • 1 white chocolate for drizzling

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Make the cupcakes
  1. Preheat the oven to 350°F and line a muffin tin with cupcake liners.
  2. Whisk together flour, baking powder, salt, cinnamon, and ground cloves until evenly combined.
  3. Beat the softened butter and granulated sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Alternate adding the flour mixture and horchata, beginning and ending with the flour mixture, mixing just until incorporated.
  6. Stir in the Mexican vanilla extract and almond extract until smooth.
  7. Divide the batter evenly among the liners.
  8. Bake at 350°F for 18-20 minutes, until a toothpick comes out clean.
  9. Cool completely before frosting.
Make the horchata cream cheese buttercream
  1. Beat the softened cream cheese and softened butter until smooth.
  2. Gradually add powdered sugar and beat until thick and lump-free.
  3. Beat in the horchata until the frosting turns light and fluffy with a pipeable texture.
  4. Rest the frosting for 30 minutes to firm up slightly for easier piping.
  5. Pipe the frosting onto the cooled cupcakes, forming a tall peak in the center.
  6. Dip or roll the cupcake tops in the cinnamon sugar for rim so the frosting edge is coated.
  7. Drizzle with white chocolate for a glossy finishing stripe across the tops.

Notes

For the cleanest piping and neat cinnamon rim, cool cupcakes fully and let the frosting rest 30 minutes so it thickens slightly. Store frosted cupcakes covered in the refrigerator up to 4 days; freeze unfrosted cupcakes up to 2 months and thaw, then frost after thawing. If you want a lower-sugar option, use a powdered sugar substitute made for frosting and adjust sweetness to taste—keep the horchata addition the same for flavor balance.