Orange Blossom Cupcakes Recipe

Introduction

Orange Blossom Cupcakes are a delightful treat that combine the zesty freshness of orange with the subtle floral notes of orange blossom water. These light, fluffy cupcakes topped with creamy frosting make a perfect dessert for any occasion.

Ingredients

• 175 g self-raising flour
• 125 g unsalted butter, softened
• 150 g caster sugar
• 2 large eggs
• Zest of 1 orange
• 2 tsp orange blossom water
• 60 ml milk
• Pinch of salt
• 200 g full-fat cream cheese, softened
• 100 g unsalted butter, softened
• 300 g icing sugar
• 1 tsp orange blossom water
• 1 tsp vanilla extract

Instructions

1. Step 1: Preheat your oven to 180°C (350°F) and line a muffin tin with paper cupcake cases.
2. Step 2: In a mixing bowl, cream the softened butter and caster sugar together until the mixture is pale and fluffy.
3. Step 3: Beat in the eggs one at a time, then stir in the orange zest and 2 teaspoons of orange blossom water.
4. Step 4: Gently fold in the self-raising flour, pinch of salt, and milk until just combined, being careful not to overmix.
5. Step 5: Divide the batter evenly among the cupcake cases and bake for 18–20 minutes until golden and springy to the touch. Cool completely on a wire rack.
6. Step 6: For the frosting, beat the softened butter until pale and creamy, then add the cream cheese and mix until smooth.
7. Step 7: Gradually add the icing sugar, beating thoroughly before stirring in 1 teaspoon of orange blossom water and vanilla extract.
8. Step 8: Spoon the frosting into a piping bag fitted with a star nozzle and pipe swirls onto the cooled cupcakes.

Tips & Variations

• For extra zest, add a teaspoon of finely grated orange zest to the frosting.
• You can replace orange blossom water with a little orange extract if preferred, though the floral notes may differ.
• Use room temperature ingredients to ensure smooth batter and frosting.
• To make vegan cupcakes, substitute butter with plant-based margarine and eggs with a flax egg or applesauce.

Storage

Store the frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Allow cupcakes to come to room temperature before serving for the best flavor and texture. You can also freeze unfrosted cupcakes for up to 1 month; thaw fully before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes without orange blossom water?

Yes, you can omit the orange blossom water or replace it with a teaspoon of orange extract for a similar but less floral flavor.

How do I know when the cupcakes are fully baked?

Insert a toothpick into the center of a cupcake; it should come out clean or with only a few crumbs attached. The cupcakes should also spring back when lightly pressed.

Orange Blossom Cupcakes Recipe

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4.9 from 133 reviews

Delight in these fragrant Orange Blossom Cupcakes featuring tender, fluffy cake infused with zesty orange and aromatic orange blossom water, topped with a creamy, smooth cream cheese frosting delicately flavored with vanilla and more orange blossom water. Perfect for tea time or special occasions.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: British
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Cupcakes

• 175 g self-raising flour
• 125 g unsalted butter, softened
• 150 g caster sugar
• 2 large eggs
• Zest of 1 orange
• 2 tsp orange blossom water
• 60 ml milk
• Pinch of salt

For the Frosting

• 200 g full-fat cream cheese, softened
• 100 g unsalted butter, softened
• 300 g icing sugar
• 1 tsp orange blossom water
• 1 tsp vanilla extract

Instructions

1. Prepare Cupcake Tin: Preheat your oven to 180°C (350°F) and line a muffin tin with paper cupcake cases to ensure easy removal and clean-up.
2. Cream Butter and Sugar: Using a hand or stand mixer, cream together the softened butter and caster sugar until the mixture is pale and fluffy, which helps incorporate air for a light texture.
3. Add Eggs and Flavorings: Beat in the eggs one at a time to fully integrate them, then stir in the fresh orange zest and orange blossom water to infuse the batter with citrus and floral aromas.
4. Incorporate Dry and Wet Ingredients: Gently fold the self-raising flour, pinch of salt, and milk into the batter until just combined, being careful not to overmix to maintain the cupcake’s tenderness.
5. Fill Cupcake Cases: Divide the batter evenly among the cupcake paper cases, filling each about two-thirds full to allow room for rising.
6. Bake the Cupcakes: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes until the cupcakes are golden on top and springy to the touch. Remove them from the oven and allow to cool completely on a wire rack.
7. Make the Frosting: Beat the softened butter until pale and creamy. Add the cream cheese and continue mixing until smooth and fully combined for a rich, silky texture.
8. Add Icing Sugar and Flavorings: Gradually mix in the icing sugar to the cream cheese mixture to achieve the desired sweetness and consistency. Stir in orange blossom water and vanilla extract to complement the cupcake flavors.
9. Pipe the Frosting: Spoon the frosting into a piping bag fitted with a star nozzle, then swirl it elegantly onto each cooled cupcake for a professional and decorative finish.

Notes

• Ensure the butter and cream cheese are softened to room temperature for a smooth, lump-free frosting.
• Do not overmix the batter to keep cupcakes light and fluffy.
• The orange blossom water adds a delicate floral note; adjust quantity if a stronger or subtler flavor is preferred.
• The cupcakes should be completely cooled before frosting to prevent the frosting from melting.
• Store cupcakes in an airtight container in the refrigerator and serve at room temperature for best flavor.

Keywords: orange blossom cupcakes, cream cheese frosting, citrus cupcakes, floral flavored dessert, easy cupcake recipe