Horchata cupcakes & frosting

Horchata, also known as agua de horchata de arroz, is a refreshing beverage made from pureed rice that is popular with children and adults in Mexico and Europe.

Horchata cupcakes & frosting


  • Cupcakes
  • 1 stick butter

  • 1-1/2 cups sugar
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup fresh horchata
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 4 large egg whites


  1. 1. soften butter in the mixer on high speed
  2. 2. drizzle the sugar mixture in with the butter and beat until light and fluffy, about 2-3 minutes
  3. 3. sift flour, baking powder, and salt together
  4. 4. mix the horchata and vanilla together
  5. 5. add the flour mixture and horchata mixture to the butter/sugar in 3 parts alternating between flour and horchata and beating well after each addition
  6. 6. set aside incorporated mixture
  7. 7. in a clean mixer bowl, beat egg whites until soft peaks form
  8. 8. fold egg whites into cake batter until incorporated
  9. 9. scoop batter into the prepared cupcake pans
  10. 10. bake in the 350 degree oven for approximately 20 minutes or until a cake tester comes out clean
  11. Frosting
  12. 2 sticks butter, soft
  13. 1/2 cup fresh horchata
  14. 1/2 teaspoon vanilla
  15. 7-8 cups confectioner’s sugar
  16. 1. soften butter in the mixer on high speed
  17. 2. sift confectioner’s sugar
  18. 3. add horchata, vanilla, and 4 cups of confectioner’s sugar to the sugar and beat until combined
  19. 4. add remainder sugar 1 cup at a time until desired consistency/sweetness is reached
  20. Assembly
  21. 1. frost each cooled cupcake
  22. 2. sprinkle each with cinnamon
  23. Horchata
  24. 1 cup long grain white rice
  25. 2 cups skinless almond slivers
  26. 1 teaspoon cinnamon
  27. 6 cups water
  28. 1. wash and drain the rice
  29. 2. process rice in a food processer until fine and add to a bowl
  30. 3. add almonds and cinnamon to the rice
  31. 4. add 3 1/2 cups water and let sit overnight, covered
  32. 5. blend mixture using a blender (i had to do it in two batches)
  33. 6. add 2 1/2 cups of water and continue blending (again in two batches)
  34. 7. strain using a metal strainer
  35. 8. strain again using a double layer of cheesecloth.

Comments (3)


Sorry, but the horchata recipe It doesn't make like this. I'm spanish and I live  where Comes from. The horchata comes from Alboraya, is a Town in Valencia (Spain). Thank you for your recipe I will do It


250gr. Chufa

1 litro water

90gr. Sugar

soak the chufa all the night, At the morning rinse the chufa, grind the chufas, add 1 litro water, rest for three hours and strain It, add the sugar, mix it and freeze

I hope you understand me, because my english is not so good


It's true, in Spain Horchata is made with chufas or earth almonds but in Mexico it is made with rice and many recipes call for almonds also.  Either way it is delicious!  Y no te preocupes SUSYC, tu ingles se entiende!


I am from Mexico too, and I have never heard of "chufas" before... We have "rice horchata" and "coconut horchata". Oh, and also "melon horchata", although this last one is not that common.I would love to try that "chufas horchata" sometime! But I don't think I'd find those here in Mexico.

I will try this recipe for sure! Although I will make my horchata with a syrup, haha.