Orange Blossom Cupcakes with Citrus (Print Version)

Fragrant cupcakes infused with orange blossom water and topped with light citrus frosting, ideal for spring gatherings and tea time.

# 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 - Orange zest, edible flowers for garnish (optional)

# Steps:

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 addition. 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 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 floral aroma is intoxicating without being cloying or perfume-like
  • These cupcakes are impossibly moist, staying fresh for days thanks to the orange oil in the zest
  • They feel sophisticated enough for a bridal shower but simple enough for a Tuesday evening treat
02 -
  • Orange blossom water potency varies wildly between brands, always start with less and add more drop by drop
  • Room temperature ingredients are nonnegotiable here, cold butter or eggs will cause the batter to separate and create dense cupcakes
03 -
  • Zest your orange before juicing it, as the oils are most concentrated right after removing the peel
  • If your cupcakes puff up dramatically in the oven then collapse, your oven may be running too hot or you may have overmixed the batter

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