Ingredients
Equipment
Method
Bake the cupcakes
- Preheat the oven to 350°F and line a muffin tin with cupcake liners; set aside for easy filling.
- Whisk all-purpose flour, baking powder, salt, cinnamon, and ground cloves together until evenly speckled.
- Beat butter and granulated sugar until light and fluffy, about 2–3 minutes, then add eggs one at a time.
- Alternate adding the flour mixture and horchata to the batter, beginning and ending with flour, and stir just until combined so the batter stays thick.
- Stir in Mexican vanilla extract and almond extract until smooth and fragrant.
- Divide batter evenly among liners, about 3/4 full each, so the cupcakes bake with even domes.
- Bake at 350°F for 18–20 minutes until a toothpick comes out clean and the tops spring back lightly.
- Cool the cupcakes completely, about 30 minutes, before frosting so the frosting doesn’t melt.
Make and finish the frosting
- Beat cream cheese and butter until smooth, scraping the bowl as needed for a lump-free base.
- Gradually add powdered sugar and beat until thick and cohesive.
- Beat in horchata until light and fluffy with a pipeable consistency.
- Pipe frosting onto the cooled cupcakes to form a tall peak using even pressure.
- Dip the cupcake tops into cinnamon sugar for the rim, then let any excess fall back into the dish.
- Drizzle white chocolate over the frosted cupcakes in thin lines for a glossy finish.
Notes
For the cleanest frosting peaks, chill the piped cupcakes for 10–15 minutes after decorating (or if frosting feels loose). Store cupcakes airtight in the fridge up to 3 days; freeze unfrosted cupcakes up to 2 months, then thaw and frost. For a dairy-light option, use plant-based butter and cream-cheese-style spread for a similar creamy texture.