Ingredients:
- Horchata Cupcakes
- 1¼ cups all-purpose flour
- 1 teaspoon baking powder
- Pinch kosher salt
- 6 tablespoons unsalted butter (softened)
- ¾ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ½ cup (plus 2 tablespoons) whole milk
- 2 teaspoons Horchata
- Cinnamon Buttercream
- ¾ cup unsalted butter (softened)
- 3-4 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoons Horchata
- 3 tablespoons Fireball Whiskey
- Pinch kosher salt
- Cinnamon sugar (for garnish)
- Dragee sprinkles (for garnish)
Directions
Preheat oven to 400° F. Line a standard cupcake pans with 10-12 liners and set aside.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer, cream butter and sugar 3 minutes until light and fluffy. Add eggs and vanilla, mixing until blended well.
Add the milk/horchata and flour mixture in alternate additions, beginning and ending with flour. Mix until just combined — don't overmix.
Fill the cupcake liners ¾ of the way full, and bake for 5 minutes at 400 degrees, then reduce heat to 350° F and bake an additional 10-12 minutes, until a toothpick inserted in the center comes out clean.
Remove from oven and allow to cool in pan for 5 minutes, then move to cooling rack. When cool, use a cupcake corer or small knife to make a well in the center of each cupcake.
Cinnamon Buttercream
While cupcakes are baking, make buttercream. In a stand mixer fitted with a whip attachment (or with a hand mixer), add butter and sift 2 cups of powdered sugar over it. Beat on low to combine, then increase speed to high for 3-4 minutes to blend.
Add vanilla, Horchata, Fireball, and salt, and blend on low until incorporated. Taste and add 1-2 more cups powdered sugar as necessary to reach desired flavor and consistency.
Once incorporated, increase speed to high and whip for 3-4 minutes until fluffy.
Spoon into a piping bag and fill each cooled cupcake with frosting, then top with desired amount.
Garnish with dragee sprinkles and cinnamon sugar.