If you love the taste of sweet and creamy, sweet horchata, a blend of rice milk and cinnamon, then you are going to love this decadently satisfying cupcake. They capture the same velvety texture and warm spice notes that are popular in this traditional Hispanic beverage.
Preheat oven to 350ºF. Prepare muffin pans with baking cups.
In large bowl, combine flour, baking powder and salt.
In second large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, Creamy Vanilla Custard and Salted Caramel Flavors; mix well. Add flour mixture alternately with milk, beating well after each addition. Continue beating one minute. Fill baking cups about 2/3 full with cake batter.
Bake 18-20 minutes or until toothpick inserted in center of cupcake comes out clean. Cool cupcakes in pan on cooling grid 5 minutes. Remove from pan; cool completely on grid.
For icing, beat shortening and butter in large bowl with electric mixer until light and fluffy. Add Warm Cinnamon Graham Flavor; mix well. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. Gradually add milk and beat at medium speed until light and fluffy. Pipe or spread icing onto cooled cupcakes.