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Creamy Horchata Tres Leches Cupcakes with Cinnamon Frosting

Creamy Horchata Tres Leches Cupcakes - featured image
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These cupcakes combine the classic tres leches soaking technique with horchata’s nutty rice milk flavor, topped with a soft, lightly spiced cinnamon frosting. Moist, creamy, and perfect for celebrations or cozy afternoons.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190 g)
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 4 large eggs (room temperature)
  • 1 cup granulated sugar (200 g)
  • ½ cup whole milk (120 ml)
  • ½ cup unsalted butter, melted and slightly cooled (115 g)
  • 1 teaspoon pure vanilla extract
  • 1 cup sweetened condensed milk (300 g)
  • 1 cup evaporated milk (240 ml)
  • 1 cup whole milk or rice milk (240 ml)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon vanilla extract
  • 1 cup unsalted butter, softened (230 g)
  • 3 cups powdered sugar, sifted (360 g)
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 2–3 tablespoons heavy cream

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or grease well.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. Using a mixer, beat eggs and granulated sugar on high speed for about 5 minutes until pale and fluffy.
  4. Slowly drizzle in melted butter and vanilla extract while mixing on low.
  5. Alternate adding the dry flour mixture and whole milk, beginning and ending with flour. Mix just until combined.
  6. Spoon batter evenly into cupcake liners, filling each about ⅔ full.
  7. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
  8. While cupcakes bake, whisk together sweetened condensed milk, evaporated milk, whole or rice milk, ground cinnamon, and vanilla extract for the horchata milk soak.
  9. Once cupcakes have cooled about 15 minutes, poke holes all over each cupcake with a toothpick or skewer.
  10. Slowly spoon about 3 tablespoons of horchata milk mixture over each cupcake, letting it absorb fully.
  11. Refrigerate soaked cupcakes for at least 1 hour or overnight for best flavor and texture.
  12. To make cinnamon frosting, beat softened butter until creamy. Gradually add powdered sugar and ground cinnamon, mixing well.
  13. Add vanilla extract and heavy cream to reach desired frosting consistency.
  14. Pipe or spread cinnamon frosting generously over each cupcake. Optionally, sprinkle extra cinnamon on top.

Notes

Use fresh ground cinnamon for best flavor. Poke enough holes in cupcakes before soaking to ensure moistness. Chill cupcakes after soaking to firm texture and deepen flavor. Adjust heavy cream in frosting for desired consistency. For dairy-free version, substitute milks and butter accordingly. Avoid over-soaking to prevent sogginess.

Nutrition

Keywords: horchata cupcakes, tres leches cupcakes, cinnamon frosting, moist cupcakes, creamy dessert, easy cupcakes, homemade frosting

Find it online: https://twinkletaste.com/creamy-horchata-tres-leches-cupcakes-easy-homemade-cinnamon-frosting-recipe/