Horchata Cupcakes
These horchata cupcakes take 25 minutes to prep and 18 minutes to bake, with cinnamon rice milk in the batter and a creamy cinnamon buttercream on top.
Last updated: June 6, 2026
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 3/4 cup rice milk, room temperature
- 1 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar, sifted
- 2 tsp ground cinnamon (for frosting)
- 2 tbsp rice milk (for frosting)
- 1 tsp vanilla extract (for frosting)
- Ground cinnamon for dusting (optional)
Instructions
Preheat your oven to 350 F. Line a 12-cup muffin tin with cupcake liners.
Whisk together the flour, baking powder, cinnamon, nutmeg, and salt in a medium bowl. Set aside.
Beat the softened butter and granulated sugar with a hand mixer on medium speed for about 3 minutes, until light and fluffy.
Add the eggs one at a time, mixing well after each. Add the vanilla extract and mix for 30 seconds more.
Add half the flour mixture to the butter mixture and stir gently. Pour in the rice milk and stir again. Add the remaining flour mixture and mix until just combined. Do not overmix.
Divide the batter evenly among the 12 liners, filling each about two-thirds full.
Bake for 17 to 19 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Make the frosting: beat 1 cup softened butter on medium speed for 2 minutes. Add the powdered sugar one cup at a time, mixing on low after each addition. Add the cinnamon, rice milk, and vanilla. Beat on medium-high for 3 minutes until fluffy.
Pipe or spread frosting onto cooled cupcakes. Dust lightly with ground cinnamon before serving.
Pro Tips
- • Use room-temperature rice milk and eggs so the batter mixes evenly and the cupcakes rise properly.
- • Do not open the oven before 15 minutes. Early peeking can cause the centers to sink.
- • For a stronger horchata flavor, steep 1 cinnamon stick in the rice milk for 10 minutes, then strain before using.
- • Store frosted cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
Recipe Details
Timing
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Home baker sharing tested cupcake recipes, techniques, and troubleshooting tips.
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Final Thoughts
These horchata cupcakes are a simple, crowd-pleasing bake with real cinnamon flavor in every layer. The rice milk keeps the crumb light and the frosting is creamy without being too sweet. Make them once and they will become a regular request. Share your results over at incr-ediblecupcakes. com, I would love to see how yours turn out.
Frequently Asked Questions
Can I use regular dairy milk instead of rice milk?
Yes, whole milk works fine here. The rice milk adds a slightly sweeter, lighter taste that is closer to real horchata. But dairy milk will not ruin the recipe. The texture stays the same either way.
My frosting is too stiff. How do I fix it?
Add rice milk one teaspoon at a time and beat for 30 seconds between each addition. Usually one extra teaspoon is enough to bring it to a smooth, pipeable consistency.
Can I make the batter the night before?
It is better to bake and freeze the unfrosted cupcakes than to store raw batter. Baked cupcakes freeze well for up to one month. Frost them after thawing.
Is this recipe dairy-free if I use rice milk?
Not as written, because the batter and frosting both use butter. To make it dairy-free, swap the butter for a plant-based block butter such as Earth Balance. The rice milk is already dairy-free.
