Recipe courtesy of Brandon Arnovick

Kahlua and Horchata Cupcake

  • Level: Easy
  • Total: 45 min
  • Active: 45 min
  • Yield: about 48 minis
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Ingredients

2 cups all-purpose flour

1 1/2 cups granulated sugar

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon, plus more to dust, optional

3/4 cup coffee liqueur, such as Kahlua

1/2 cup horchata

1/2 cup soybean oil

1 teaspoon vanilla extract

2 eggs

Cream Cheese Frosting, recipe follows

Cream Cheese Frosting

16 ounces cream cheese, such as Philadelphia, cut into 4 sections

2 sticks unsalted butter, soft

3 cups sifted powder sugar

1 teaspoon vanilla extract

Directions

Preheat the oven to 325 degrees F. Line a mini cupcake pan with 24 mini liners.

Mix the flour, granulated sugar, baking powder, baking soda and cinnamon with a whisk. Then set the bowl aside.

In an electric mixer bowl, add the coffee liqueur, horchata, soybean oil, vanilla extract and eggs. Mix on the lowest speed while you gradually add the dry ingredients. Stop the mixer when ingredients are blended together. Scrape down the sides and mix one more time, but this time on a slightly faster speed, for about 10 seconds. Stop the mixer.

Bring the oven temperature down to 300 degrees F.

Fill in the mini cupcake liners half full with the batter. Bake the minis for 14 to 15 minutes. Let the minis cool.

To assemble: Take the cooled cupcakes and frost as desired. Mission Minis loves to top this cupcake off with a dust of cinnamon. 

Cream Cheese Frosting

In the mixing bowl of a standing mixer, add the cream cheese and butter. Mix together until blended. Turn off the mixer and scrape the sides of the bowl to incorporate any cream cheese that wasn't blended. Turn the mixer to the lowest speed and add the powdered sugar, one cup at a time, and the vanilla. Stop the mixer. Scrape down the sides again and give the frosting a quick mix on a high speed.

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