Ingredients
Equipment
Method
Bake the cupcakes
- Preheat the oven to 350°F and line a muffin tin with cupcake liners, keeping liners centered for even baking.
- Whisk all-purpose flour, baking powder, salt, cinnamon, and ground cloves together until no streaks remain.
- Beat butter and granulated sugar until light and fluffy, scraping the sides as needed for a smooth base.
- Add the eggs one at a time, mixing after each addition until the batter looks glossy.
- Alternate adding the flour mixture and horchata to the batter, beginning and ending with flour so the mixture stays thick.
- Stir in Mexican vanilla extract and almond extract just until combined to prevent overmixing.
- Divide batter evenly among liners so each cup holds the same amount for uniform domes.
- Bake at 350°F for 18-20 minutes until a toothpick comes out clean, then cool completely on a rack.
Make and finish the horchata buttercream
- Beat cream cheese and softened butter until smooth, aiming for a lump-free, silky texture.
- Gradually add powdered sugar and mix until thick and smooth before adding horchata.
- Beat in horchata until light and fluffy, then rest the frosting 30 minutes for easier piping.
- Pipe frosting onto cooled cupcakes, forming a neat peak for the signature look.
- Dip the cupcake tops in cinnamon sugar for rim so the outer edges show a visible, sweet-cinnamon coating.
- Drizzle white chocolate over the frosted cupcakes in thin lines for a clean finish.
Notes
Pro tip: for the cleanest piping, only pipe after the frosting rests 30 minutes so it holds a sharp peak. Store cupcakes covered in the fridge for up to 3 days; bring to room temperature before serving for the best texture. Freezing is yes—freeze unfrosted cupcakes up to 2 months, then thaw and frost. For a dairy-light swap, use reduced-fat cream cheese and butter (texture may be slightly softer).