• Prep Time
    40 Mins
  • Cook Time
    0 Mins
  • Total Time
    40 Mins
  • The base number of servings for this recipe is 12
    OK

    Coconut Horchata Cupcakes

    Reinvent a favorite childhood treat with these Coconut Horchata Cupcakes! Made with an horchata batter base and coconut icing, they pack a double punch of sweet flavor. 


    Ingredients
    For the Cupcakes
    1/2
    cup
    unsalted butter, melted
    1
    cup
    sugar, granulated
    2
    eggs, room temperature
    1
    teaspoon
    vanilla
    1 3/4
    cups
    flour, all-purpose
    2
    teaspoons
    baking powder
    For the Icing
    1
    cup
    unsalted butter, softened
    3-4
    cups
    sugar, powdered
    1/4
    cup
    coconut horchata
    Directions
    Preheat oven to 350 F. Prepare cupcake pan with liners. Set aside.
    In a large bowl whisk together butter, sugar, eggs, coconut horchata, and vanilla. Mix until mixture is a pale yellow. Sift flour and baking soda together. Add to wet mixture a 1/3 at a time, until fully incorporated.
    Fill each cupcake well 2/3 full. Transfer pan to oven and bake for 20 minutes. Reduce oven temperature to 325 and bake for another 10 minutes.
    Remove cupcakes from oven and transfer to cooling rack. Allow to cool completely.
    Make the icing: Meanwhile, in a large bowl using a stand mixer or hand mixer, beat softened butter until light and fluffy.
    Add powdered sugar, 1 cup at a time, beating buttercream back to fluffy before adding next cup. Add coconut horchata and beat well to incorporate.
    Using a knife, small spatula or pastry bag fitted with a star tip, add about 2 tablespoons of coconut horchata buttercream to each cupcake and dust with cinnamon or yellow sugar.

    The base number of servings for this recipe is 12
    OK

    Categories 

    Family-friendlyEasy

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