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1
Preheat the oven to 325 degrees F. Line a mini cupcake pan with 24 mini liners.
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2
Mix the flour, granulated sugar, baking powder, baking soda and cinnamon with a whisk.
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3
Then set the bowl aside.
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4
In an electric mixer bowl, add the coffee liqueur, horchata, soybean oil, vanilla extract and eggs.
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5
Mix on the lowest speed while you gradually add the dry ingredients.
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6
Stop the mixer when ingredients are blended together.
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7
Scrape down the sides and mix one more time, but this time on a slightly faster speed, for about 10 seconds.
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8
Stop the mixer.
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9
Bring the oven temperature down to 300 degrees F.
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10
Fill in the mini cupcake liners half full with the batter.
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11
Bake the minis for 14 to 15 minutes.
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12
Let the minis cool.
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13
To assemble: Take the cooled cupcakes and frost as desired.
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14
Mission Minis loves to top this cupcake off with a dust of cinnamon.
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15
This recipe was created by a contestant during a cooking competition.
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16
The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
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17
In the mixing bowl of a standing mixer, add the cream cheese and butter.
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18
Mix together until blended.
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19
Turn off the mixer and scrape the sides of the bowl to incorporate any cream cheese that wasn't blended.
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20
Turn the mixer to the lowest speed and add the powdered sugar, one cup at a time, and the vanilla.
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21
Stop the mixer.
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22
Scrape down the sides again and give the frosting a quick mix on a high speed.
