Orange Blossom Cupcakes with Citrus Frosting (Printable Version)

Delicate floral cupcakes infused with aromatic orange blossom water, finished with a tangy citrus buttercream frosting.

# 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 - Optional: Orange zest, edible flowers for garnish

# How-To:

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 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 Tips:

01 -
  • The orange blossom water creates this ethereal floral note that makes people stop and ask what's different about these cupcakes
  • They're unexpectedly simple to make but taste like something from a fancy bakery
02 -
  • Orange blossom water is incredibly concentrated, and I once accidentally dumped an extra tablespoon into the batter—the resulting cupcakes tasted like expensive soap
  • Let these cool completely before frosting, or the butter will melt right off the top and you'll have a sad, weepy situation
03 -
  • Zest your orange directly into the sugar and let it sit overnight for maximum flavor infusion
  • If you can't find orange blossom water, use rose water for a different but equally lovely floral variation

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