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Horchata Cupcakes

by Nick Makrides
Horchata Cupcakes

Horchata! It’s a gorgeous rich mixture of flavours. Spices and creamy rice milk that you make from scratch! Give it a go!

Cupcake based off a Mexican plant-based beverage. IN this case a home-made rice infused milk with spices in the vanilla cupcake and frosting.

Horchata Cupcakes

Horchata Cupcakes

Serves 20

4.20 from 5 votes
Prep Time: 40 mins
Cook Time: 45 mins
Total Time: 1 hr 25 mins
Course: Dessert, American
Cuisine: American



  • 3 1/2 cups plain flour all-purpose
  • 1 1/4 cups caster sugar superfine
  • 3 tsp baking powder
  • 1/2 tsp fine salt
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1 1/2 cups full-cream whole milk
  • 1/2 cup vegetable oil
  • 2 tbsp Greek yoghurt or sour cream
  • 1 tsp vanilla extract vanilla bean paste
  • 1 cup short grain rice
  • 1/2 cup chopped or slivered almonds
  • 3 cinnamon sticks
  • 1 cup rvaporated milk 12 ounces
  • 1 cup of water
  • 1 tbsp cinnamon powder + extra to dust
  • Almond meal/flour to dust


  • 1 batch fluffy vanilla buttercream frosting
  • 1 tsp cinnamon powder


Rice milk

  • To make rice milk add rice to a food processor and process until you get a powder. Add rice powder to a bowl along with chopped/slivered almonds and cinnamon sticks. Allow to sit for 4 hours. Add to a food processor and process until you get a smooth mixture. Run through a sieve. Discard almond/rice mixture.


  • Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
  • Next, add rice milk (about 125mls), evaporated, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
  • Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl, add cinnamon powder and mix for another 20 seconds.
  • Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
  • Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
  • To prepare frosting, add cinnamon powder to it and mix until well combined.
  • Fit the end of a piping bag with a Wilton 1M tip and frost a swirl on each cupcake. Finish with a dusting of almond meal and cinnamon powder.


Cupcakes can be stored in an airtight container for up to three days.


Serving: 20g
Calories : 214kcal
Carbonhydrates: 25g
Protein: 4g
Fat: 11g
Saturated Fat: 8g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Trans Fat : 0.1g
Cholesterol: 31mg
Sodium: 140mg
Potassium : 40mg
Fiber: 1g
Sugar : 1g
Vitamin A: 169IU
Vitamin C: 0.1mg
Calcium: 56mg
Iron: 2mg
Nutrition Disclosure

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