Rum Horchata and Kahlua Cupcakes

Horchata and Kahlua Cupcake 2

Oh my I have been so swamped with work, The Holiday that we had and family stuff, that I just have not had time to do anything . I finally got some time over the weekend to bake. My mom and sister came over for Dinner on Saturday so of course I had to bake for them. I had looked in my cupboard and found Horchata Rum that I wanted to use, but in what?  So I came across this recipe and thought why not try it out and see how it turns out. Let me just say Oh my word these are amazing!!!! They are so moist, and so flavorful I could not just eat one I had to eat two and then three and really I stopped at two. My mom and sister  had to take some home with them as my mom said ” we can not let them go to waste.” So I thought I would share this wonderful recipe for everyone to try trust me you will want to make more right away.


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 rum
1/2 cup Vegetable Oil or Coconut Oil
1 teaspoon vanilla extract
2 eggs

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


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 rum , vegetable oil or you can substitute it with Coconut 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 once again this depends on your Oven I had to do it for 20 minutes. Always take a tooth pick and put it in the cupcake if it comes out clean they are ready to come out.  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.  I did not do this step because I did not want to over power the taste with the 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 high speed.


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