Orange Blossom Cupcakes (Print Version)

Delicate orange blossom-infused cupcakes with light citrus frosting, ideal for spring gatherings and afternoon tea.

# What You Need:

→ Cupcakes

01 - 1 ½ cups all-purpose flour
02 - 1 tsp baking powder
03 - ¼ tsp baking soda
04 - ¼ tsp salt
05 - ½ cup unsalted butter, softened
06 - ¾ cup granulated sugar
07 - 2 large eggs, room temperature
08 - 1 tsp pure vanilla extract
09 - 2 tbsp orange blossom water
10 - Zest of 1 orange
11 - ½ cup whole milk

→ Frosting

12 - ½ cup unsalted butter, softened
13 - 2 cups powdered sugar, sifted
14 - 1 tbsp orange blossom water
15 - 1 tbsp orange juice
16 - Pinch of salt
17 - Orange zest or edible flowers for garnish (optional)

# How To Make:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat butter and sugar until light and fluffy, about 2–3 minutes.
04 - Add eggs one at a time, beating well after each. Mix in vanilla, orange blossom water, and orange zest.
05 - Add half the flour mixture, then the milk, then the remaining flour, mixing until just combined.
06 - Divide batter evenly among cupcake liners, filling about ⅔ full.
07 - Bake for 16–18 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
08 - Beat butter until smooth. Gradually add powdered sugar, orange blossom water, orange juice, and salt. Beat until fluffy, 2–3 minutes.
09 - Frost cooled cupcakes and garnish with orange zest or edible flowers if desired.

# Expert Tips:

01 -
  • The orange blossom water creates this impossibly aromatic experience that makes people stop and ask what's different
  • They're deceptively simple but taste like something from a fancy French patisserie
  • The texture is perfectly tender—never dense or dry like some floral cakes can be
02 -
  • Orange blossom water's intensity varies wildly between brands—taste as you go and remember you can always add more
  • These cupcakes are best served the same day but will stay fresh in an airtight container for up to two days
  • If you can only find salted butter, reduce the added salt in both the cupcakes and frosting slightly
03 -
  • zest your oranges before juicing them—you'll need both for this recipe
  • If your cupcakes puff up too much in the oven, reduce the baking temperature by 25 degrees and add a few minutes to the time
  • Store leftover frosting in the refrigerator for up to a week—it's delicious on toast or between vanilla wafers

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