Horchata Cupcakes

April 29, 2013

Horchata Cupcakes

I wrote about these cupcakes over on My Own Labels recently (thus the awesome labels), but I had to share them with you here, too, in case you want to bake something sweet for Cinco de Mayo this Sunday. These might be my favorite cupcakes of all time. They're so good, and so worth the effort. Enjoy!

Unsweetened Horchata
Makes around 1 quart

1 cup long grain rice (I used brown basmati)
2 cups slivered almonds
1 teaspoon ground cinnamon
6 cups water


1. Wash and drain the rice.
2. Pour ingredients together into a large jar or pitcher and let soak overnight.
3. Pour half of the mixture into a blender, and blend well.
4. Strain with a metal strainer.
5. Strain again using a double layer of cheesecloth.
6. Repeat steps 3-5 with the second half of the mixture.


Once you’ve made your Horchata, you’ll need to reserve 1 cup for the cupcakes, and another ½ cup for the frosting. Sweeten whatever you have leftover with a little simple syrup for a tasty cold beverage.

Horchata Cupcakes

Horchata Cupcakes
Makes 24 cupcakes

1 stick butter
1 ½ cups sugar
2 cups unbleached all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup fresh Horchata
1 teaspoon vanilla extract
1 teaspoon cinnamon
4 large egg whites

Preheat oven to 350◦F.

1. Soften butter in the mixer on high speed.
2. Drizzle the sugar in with the butter and beat until light and fluffy, about 2-3 minutes.
3. Sift flour, baking powder, salt, and cinnamon together.
4. Mix the Horchata and vanilla together.
5. Add the flour mixture and Horchata mixture to the butter/sugar in three parts, alternating between the flour and Horchata.
6. Set aside incorporated mixture.
7. In a clean mixing bowl, beat egg whites until soft peaks form.
8. Fold egg whites into the cake batter until fully incorporated.
9. Scoop batter into the prepared cupcake pans until they are 3/4 ‘s full.
10. Bake in a 350◦F oven for approximately 20 minutes, or until a toothpick inserted in the center of your cupcakes comes out clean.

Horchata Cupcakes


2 sticks butter, softened
½ cup fresh horchata
½ teaspoon vanilla
7-8 cups confectioner’s sugar

1. Soften butter in the mixer on high speed.
2. Sift confectioner’s sugar.
3. Add horchata, vanilla, and 4 cups of confectioner’s sugar, and beat until combined.
4. Add remainder sugar 1 cup at a time until desired consistency/sweetness is reached.


1. Wait until the cupcakes are completely cool before frosting.
2. Garnish with a sprinkle of cinnamon.
3. Serve and enjoy!

Adapted from Chockylit's Cupcake Bakeshop.


  1. These sound very interesting and good. Didn't you use a process like this another recipe in the past? Maybe I am just making it up in my own head (it has been known to happen).

    Your photos are great, as usual. xo

  2. How did I miss these?! Oh, they are going on the weekend list!

  3. @Sherri: Thank you. :)

    I have a recipe up for Horchata. Maybe that's what you're remembering?

    @Lisa-Marie: Yay! Let me know what you think of them.