Orange Blossom Cupcakes Citrus Frosting (Printer-friendly)

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

# 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 and 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, approximately 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, followed by the milk, then remaining flour. Mix until just combined, being careful not to overmix.
06 - Divide batter evenly among cupcake liners, filling each about two-thirds full.
07 - Bake for 16-18 minutes, or until a toothpick inserted into 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, approximately 2-3 minutes.
09 - Frost cooled cupcakes and garnish with orange zest or edible flowers if desired.

# Expert Advice:

01 -
  • The orange blossom fragrance is subtle and dreamy, not overpowering or perfume-like at all
  • These cupcakes strike that perfect balance between sophisticated afternoon treat and the kind of comfort food you want to eat with your hands
  • The frosting comes together in minutes but tastes like something from a fancy bakery window
02 -
  • Orange blossom water intensity varies by brand, start with less and taste before adding more
  • Overbeating the flour mixture once the liquid is added will make these cupcakes tough, mix gently
  • These really do need to cool completely before frosting or the butter will melt right off
03 -
  • Use a microplane for the zest and avoid the white pith underneath, it is bitter
  • Room temperature ingredients are the secret to the smoothest batter and frosting

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