Heavenly Cupcakes

May 15, 2011

I made cupcakes yesterday and Meeshie told me they were the best she’s ever had.  I know that doesn’t sound like much, she is only eight, but she has had a lot of cupcakes in that short time.  What is it with children and cupcakes, anyway?

These cupcakes are very moist and light.  I loved that the flavor reminded me of spice cake.  I also loved that you can easily double this recipe.

I was searching for a cupcake that was easy but a little different. These fit the bill. I think that Meeshie likes these as much as she likes the oreo cupcakes, and that’s saying a lot.

You can make the horchata, like I did, or you can buy it either premade or in a mix.  Just follow the directions for the mix and then make the cupcakes.  I’ve never made horchata using a mix but I’m sure that the cupcakes will still be moist and flavorful.

Horchata Cupcakes

  • 1/4 C Butter
  • 3/4 Sugar
  • 1 C Flour
  • 1 t Baking Powder
  • 1/4 t Salt
  • 1/2 t Cinnamon
  • 1/2 C Horchata
  • 1/2 t Vanilla
  • 2 Eggs, separated

Preheat the oven to 350 degrees.  Prepare cupcake pan.

In a medium-sized bowl, beat sugar and butter until light and fluffy, about 2 minutes.  Add the egg yolks and beat for another minute. In a small bowl, beat the egg whites until soft peaks form.   In a separate bowl, sift the flour, baking powder, salt and cinnamon and set aside.  In another bowl, mix the horchata and vanilla together and set aside.  Add the flour mixture and horchata mixture to the butter mixture, alternating between the dry and wet ingredients beating well after each addition; starting and ending with the flour mixture.  Take a rubber spatula and fold the egg whites into the cake batter until just incorporated.  Scoop the batter into the prepared pan.

Bake for 20 minutes or until a cake tester comes out clean.  Set aside and cool completely.

Makes a dozen cupcakes.

Horchata Frosting

  • 1 C Whipping Cream
  • 5 T Confectioner’s Sugar
  • a pinch of nutmeg
  • a pinch of cinnamon
  • 1 T Horchata
  • 1/2 t Vanilla

Whip the cream together with the confectioner’s sugar in a cold metal bowl.  Once it has thickened, add the horchata, vanilla, nutmeg and cinnamon.  Once the cupcakes have completely cooled, frost them.

Here is the recipe that inspired me.


  1. Hi Karen! Thanks for posting a link back! We’re so glad you got inspired by our recipe!

    Check back for other guatemalan recipes we think you’d like!


    • Kitty-
      Thank you and I will!

  2. These look delicious, and so unique! I was just introduced to horchata so I’m excited to find another excuse to make it.

    • Nicole-
      Ah horchata! So good on a hot day.

  3. […] about being a mom, making food and other observations « The Best Mother’s Day Heavenly Cupcakes » Horchata May 12, […]

  4. These look wonderful. I can see why your daughter liked them so much. I hope you have a great day. Blessings…Mary

  5. I need to make these. They look amazing. And I love horchata, it’s only the best stuff around 🙂

    • Horchata is the best stuff around!

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