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Orange Blossom Cupcakes

Orange Blossom Cupcakes: A Sweet Spring Surprise in Every Bite

Delightful Orange Blossom Cupcakes that burst with floral and citrus flavors, perfect for spring gatherings.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Baking
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 2 cups cake flour A lighter flour for fluffier texture.
  • 2 cups granulated sugar Balances sweetness with floral notes.
  • 1 cup unsalted butter Softened at room temperature.
  • 4 large eggs Essential for binding ingredients.
  • 1 cup milk Consider using buttermilk for extra tenderness.
  • 1 teaspoon baking powder Helps cupcakes rise.
  • 1 pinch salt Balances flavors.
  • 2 tablespoons orange zest Adds vibrant citrus flavor.
  • 2 tablespoons orange blossom water Infuses cupcakes with floral essence.
For the Buttercream Frosting
  • 4 cups powdered sugar Sift before using for a smooth texture.
  • 1 cup unsalted butter Softened for easy blending.
  • 2 tablespoons heavy cream Adds richness to frosting.
  • 1 teaspoon vanilla extract Opt for pure vanilla for better flavor.
  • 1 teaspoon orange blossom water Enhances flavor profile.
Optional Toppings
  • edible flowers Perfect for decoration.
  • citrus slices Adds freshness and visual appeal.

Equipment

  • Mixing Bowls
  • Muffin Pan
  • Cupcake liners
  • Whisk
  • Electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat oven to 350°F (175°C) and line muffin pan with cupcake liners.
  2. Cream softened butter and granulated sugar for 2-3 minutes until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition.
  4. Whisk together cake flour, baking powder, and salt. Gradually add to butter mixture, alternating with milk.
  5. Fold in orange zest and orange blossom water into the batter.
  6. Fill cupcake liners about two-thirds full with batter.
  7. Bake for 18-20 minutes, until a toothpick inserted comes out clean.
  8. Let cupcakes cool in the pan for 5 minutes then transfer to a wire rack to cool completely.
  9. Beat together butter and powdered sugar for frosting. Add cream, vanilla, and orange blossom water.
  10. Once cool, frost the cupcakes and garnish with edible flowers or citrus slices.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 200mgPotassium: 120mgSugar: 18gVitamin A: 300IUCalcium: 40mgIron: 0.5mg

Notes

Store unfrosted cupcakes at room temperature for up to 3 days and frosted cupcakes in the fridge for up to 5 days. Freeze unfrosted cupcakes for up to 3 months.

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