Ingredients for Horchata Cupcakes
- 1 cup (2 sticks) unsalted butter
- 1 ¾ cups granulated sugar
- All Purpose Flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- Rice Milk
- Vanilla Extract
- 1 teaspoon ground cinnamon
- 3 large egg whites
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How to Make Horchata Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy (about 3-5 minutes).
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 ½ teaspoons baking powder, ½ teaspoon salt, and 1 teaspoon ground cinnamon.
- In another bowl, combine 1 cup rice milk (horchata) and 1 teaspoon vanilla extract.
- Gradually add the dry ingredients and the wet ingredients to the creamed butter and sugar mixture in three additions, alternating between dry and wet and mixing well after each addition. Begin and end with the dry ingredients.
- In a clean bowl, beat 3 large egg whites until stiff peaks form.
- Gently fold the egg whites into the batter until just combined.
- Fill cupcake liners about ¾ full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely. Frost with your favorite horchata frosting once cooled.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
50g
Fat
12g
Carbs
6g
