Orange Blossom Cupcakes (Printable version)

Fragrant cupcakes infused with orange blossom water and topped with light citrus frosting—ideal for spring.

# What You'll 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 - Optional: Orange zest, edible flowers for garnish

# Directions:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - Whisk together flour, baking powder, baking soda, and salt in a bowl. Set aside.
03 - Beat butter and sugar in a large bowl 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 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 rack.
08 - Beat butter until smooth. Gradually add powdered sugar, orange blossom water, orange juice, and salt. Beat until fluffy for 2–3 minutes.
09 - Frost cooled cupcakes and garnish with orange zest or edible flowers if desired.

# Expert advice:

01 -
  • The floral aroma alone makes these worth baking, even before you take that first bite
  • They strike that perfect balance between delicate and substantial, never too sweet
  • The recipe is straightforward enough for a Tuesday afternoon but special enough for birthdays
02 -
  • Orange blossom water varies wildly in intensity between brands, so taste as you go
  • Overbeating the batter after adding flour will make these tough, mix just until combined
  • Completely cool cupcakes before frosting or your beautiful swirls will melt into a sad puddle
03 -
  • Fill your cupcake liners using a cookie scoop for perfectly uniform portions
  • Rotate the muffin tin halfway through baking if your oven has hot spots
  • Bring all ingredients to room temperature before starting for the smoothest batter

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