More Great Recipes: Cupcakes | Dessert

Arroz con Leche Cupcakes

User Avatar
Member since 2008

Serves | Prep Time | Cook Time


1 cup of cooked brown rice (no salt, no oil!) (could use white rice also)
1 cup of low-fat milk
1 cup of sweetened condensed milk
1/3 cup of Canola oil
2 cups of flour
1/2 cup of sugar
2 teaspoon of baking powder
1 teaspoon of baking soda
1/2 teaspoon of ground cinnamon
1/4 teaspoon of ground cloves
1 teaspoon of orange peel powder (if using fresh orange peel, add it to the rice mixture)
2 eggs, lightly beaten
3 tablespoons of port wine

Preheat oven to 350F. In a blender combine brown rice, low-fat milk, sweetened condensed milk and oil. Puree until smooth. In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, cloves and orange peel powder. Make a well in the center of the dry ingredients and add rice mixture, eggs and port wine. Stir just until combined. Fill cupcake holders with about 1/4 cup of batter. Bake at 350F for 22-25 minutes. Remove from oven and cool in pan for 3 minutes before transferring to a wire rack to cool completely. Makes 12-15.

Orange Icing

6 tablespoons of sweetened condensed milk

1 1/2 cups of powdered sugar, sifted

1 1/2 teaspoons of orange juice

ground cinnamon to decorate

Combine sweetened condensed milk, powdered sugar and orange juice; stirring until smooth. Spread over cupcakes and sprinkle with cinnamon. Enjoy!

Pairs Well With


This recipe was created by Gretchen Noelle at

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

A dash of local for every season
By slyasafox15

22 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Torta Cubana
Torta Cubana
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter